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Morphological, Rheological, Textural and Bioactive Properties of Chapatti (Flatbread) as Affected by Onion Peel Powder

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Abstract

Purpose

The novel approach was made by the addition of onion peel in the form of onion peel powder (OPP) in the preparation of chapatti (unleavened flatbread).

Methods

The OPP was added at (1–3) % levels in chapatti.

Results

For all dough samples with or without OPP, G′ (storage modulus) appeared to be greater than G″ (loss modulus) and exhibited psuedoplastic behavior for all dough samples with and without OPP. Chapattis made with OPP showed significant increase in crude fiber content from 1.75 to 4.09%. The phenolic content increased from 28.81 to 56.86 GAE (mg/g) and flavonoid content from 8.54 to 11.83 QE (mg/g) on addition of 3% OPP. Increase in percent DPPH radical scavenging activity was also observed after OPP enrichment. The OPP added chapattis required lower amount of tearing force and exhibited reduce elasticity compared to control ones. Chapatti incorporated with OPP also demonstrated longer shelf life.

Conclusion

OPP incorporated in chapatti showed improved antioxidant properties and longer shelf life.

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Data Availability

Data will be made available on reasonable request.

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Funding

This study is funded by National Research Program for Universities, Higher Education Commission, Islamabad, Pakistan (HEC-NRPU Project # 20-2587).

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Karachi, Karachi, 75270, Pakistan

    Nabia Siddiqui, Tahira Mohsin Ali, Natasha Abbas Butt & Abid Hasnain

Authors
  1. Nabia Siddiqui
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  2. Tahira Mohsin Ali
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  3. Natasha Abbas Butt
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Correspondence to Natasha Abbas Butt.

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Siddiqui, N., Mohsin Ali, T., Abbas Butt, N. et al. Morphological, Rheological, Textural and Bioactive Properties of Chapatti (Flatbread) as Affected by Onion Peel Powder. Waste Biomass Valor 13, 3389–3402 (2022). https://doi.org/10.1007/s12649-022-01725-w

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