Effect of incorporation of defatted soyflour on the texture of chapatis

Citation
Ap. Gandhi et al., Effect of incorporation of defatted soyflour on the texture of chapatis, J TEXT STUD, 31(6), 2000, pp. 609-614
Citations number
7
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF TEXTURE STUDIES
ISSN journal
0022-4901 → ACNP
Volume
31
Issue
6
Year of publication
2000
Pages
609 - 614
Database
ISI
SICI code
0022-4901(200012)31:6<609:EOIODS>2.0.ZU;2-I
Abstract
Incorporation of defatted soyflour in an all wheat flour for making chapati s has a significant effect on its nutritive profile and textural profile pa rameters. The protein content was increased from 11.9% to 19.8% at the 20% blending level, The textural parameters hardness, cohesiveness, springiness and chewiness were also affected by the addition of defatted soyflour both at zero and 24 h of storage. All the chapatis were acceptable when fresh b ut nor after 24 h.