Use of extruded finger millet flour to enhance quality characteristics of barley chapatti

Abstract

In present study, nutritious chapatti was prepared from the barley flour (BF) by incorporating extruded finger millet flour (EF). Different blends of composite flour were prepared by adding EF at a level of 10, 20 and 30g/100g in BF and rheological, textural and sensory quality of composite dough and chapatti were evaluated. Enrichment of BF with EF resulted in improved nutritional, textural, rheological and sensory characteristics of composite as compared to native flour (BF). Composite dough exhibited high extensibility than BF dough. The chapatti prepared by incorporating 20% of EF in BF showed higher puffing along with the high overall sensory score in comparison to control barley chapatti. Barley-extruded finger millet flour composite chapatti has enhanced nutritional value. Utilization of barley in the chapatti is a promising way to add barley in the human diet.