National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
It is difficult to handle the maize dough when chapaties (unleavened Indian bread) have to be prepared, due to the absence of gluten proteins in maize. For improving the dough handling and chapati making characteristics of maize and quality protein maize (QPM) flour, effect of addition of casein protein (5% to 15%, w/w) alone and with 3% hydoxy propyl methyl cellulose (HPMC) was studied. Rapid visco analysis of flour blends, rheological, textural, properties of dough and texture as well as sensory evaluation of chapaties was studied. Rapid visco analysis revealed that quality protein maize flour showed the higher values for peak, breakdown, final, and setback viscosities as compared to normal maize flour. Addition of casein alone as well as with HPMC hydrocolloid reduced the viscosity in maize and QPM flour. Rheological parameters like storage modulus (G') and loss modulus (G") increased with an increase in protein concentration. G* was maximum for the dough sample containing 15% casein and HPMC. Addition of 3% HPMC along with 10-15% casein increased the dough strength and extensibility in both maize and QPM flour blends. Chapaties prepared from QPM and maize flour dough containing 10% casein and 3% HPMC were soft and rated with overall acceptability of 8.20 and 7.90 as compared to control values of 6.50 and 6.15, respectively.
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