Evaluation of maize varieties and their particle size for chapatti making

Abstract

With passage of time, the demand of gluten free cereals has inclined. Although the maize chapatti is traditional product but their preparation challenges has been overlooked till yet. The maize cultivars i.e PMH1, JL3459 and Buland were milled in attachakki and their particle size ˂60, ˂70 and˂80 µm obtained by passing the flour through mesh sieves B1, B2, B3 respectively, and their influence on the composition, pasting properties of flour along with preparation technology and quality of maize chapatti was evaluated. ANOVA indicated that chemical composition in terms of protein, fat, ash, reducing sugar, amylose, beta carotene, neutral detergent fiber and acid detergent fiber was differed insignificantly among the various fractions. Pasting data revealed that finest fraction of maize cultivars had highest pasting and final viscosity. The finest fraction of maize cultivar had better preparation ease in regard to dough handling and rollability.