Studies on effect of partially defatted soybean flour on color, weight loss and textural properties of chapati

Abstract

The present work have been undertaken to study the effect of partially defatted soybean flour on color, moisture loss and textural properties of chapati. It was found that with increase in proportion of partially defatted soybean flour to chapati L* value (Lightness) gets reduced from 71.75 to 54.06, a* (Redness) of chapati get increased from 2.06 to 7.85 and b* (Yellowness) of chapati get decreased from 24.46 to 13.94. The weight loss properties were studied by packing in different packaging material. For unwrapped chapati, sample T0 lossed weight from 38.2 to 35.9 g. for sample T1, T2 and T3 loss of weight were 40.6 to 38.8 g, 4.4 to 40.2 g and 42.9 to 41.6 g respectively. For chapati in LDPE pouch, sample T0 was lossed weight from 37.9 to 36.2 g. The loss of weight for treatments T1, T2 and T3 were 40.3 to 38.8 g, 41.2 to 39.8 g and 42.6 to 41.3 g respectively. For chapati packed in LDPE with aluminum foil, T0 was lossed weight from 38.1 to 36.6 g. The loss of weight for treatments T1, T2 and T3 were 40.6 to 39.2g, 41.4 to 40.2g and 42.7 to 41.5 g respectively. Effect of partially defatted soybean flour on chapati showed, hardness for sample T0, T1, T2 and T3 were 2.572, 2.719, 2.862 and 3.823 kg respectively. The extensibility of sample T0, T1, T2 and T3 were 0.538, 0.394, 0.322 and 0.276 mm respectively. It was conlcuded that with increasing partially defatted soybean flour to chapati color value get slightly changed. It was found that chapati in LDPE with aluminum foil packaging; loss of weight was less as compare to unwrapped chapati and packaging in LDPE package because of better protection of chapati against light, water and air. It was also concluded that with increasing partially defatted soybean flour to chapati hardness increases and extensibility of chapati decreases.