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Quality attributes and Chapatti making property of biofortified wheat as influenced by particle size

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Abstract

Biofortified (PBW 1 Zn) wheat flour was fractionated into three fractions (355, 180 and 150 µm) and evaluated for physicochemical, functional, rheological, biochemical and chapatti making parameters. With decreasing flour particle size the ash, fat, fibre, phytic acid, antioxidant activity, total phenolic content and pasting properties decreased, whereas carbohydrates, zinc, lightness (L*) and functional parameters increased. Chapatti making quality of flour fraction (180 μm) was observed best on the basis of puffing height (7.64 cm), extensibility (1.83 N) and sensory quality with best overall sensory scores (8.75). The results indicate that reducing the particle size to 180 μm could improve the nutritional, functional and chapatti making quality of wheat flour.

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Acknowledgements

Laboratory facilities provided by Head, Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India to execute the present work are duly acknowledged.

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This research did not receive any specific grants from funding agencies in the public, commercial or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India

    Diksha Bassi, Kamaljit Kaur & Jaspreet Kaur

  2. Office of Director (Seeds), Punjab Agricultural University, Ludhiana, Punjab, India

    Tarvinder Pal Singh

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  1. Diksha Bassi
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  2. Kamaljit Kaur
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  3. Tarvinder Pal Singh
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  4. Jaspreet Kaur
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Correspondence to Kamaljit Kaur.

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Bassi, D., Kaur, K., Singh, T.P. et al. Quality attributes and Chapatti making property of biofortified wheat as influenced by particle size. J Food Sci Technol 58, 1156–1164 (2021). https://doi.org/10.1007/s13197-020-04629-6

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  • DOI: https://doi.org/10.1007/s13197-020-04629-6

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