Balasharan, R and Thamarai Selvi, M (2021) Formulation and Sensory Acceptability of the Formulated Protein Enriched Chapatti. FoodSci: Indian Journal of Research in Food Science and Nutrition, July-December 2021, 8 (2). pp. 1-6. ISSN 2350-1006

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Abstract

Major segment of population use chappati as it is rich in micronutrients. Plant-based protein sources are cheap to meet
protein demand and increases the dietary quality at all levels. The main aim of this project is to enrich protein in chapatti
with pulse flour at four variations (10, 20, 30 and 40%). The pulse flour was added in the ratio of 1:1 (green gram: cowpea)
increased gradually to improve the nutritional value of chapattis. Yield percentage, cost and nutrient content were
calculated for the formulated protein chapatti. Sensory evaluation showed that chapattis prepared from 30% incorporated
flours were accepted by the panel members. The highly acceptable product (Variation III) provides 3g higher protein
than control chapatti. Preparing value added products from inexpensive pulses and legumes which are available in our
doorsteps can ensure meaning full utilization of goods to improve health status of the people.

Item Type: Article
Uncontrolled Keywords: Cowpea, Green Gram, Legumes, Protein Enriched Chapatti, Value Added Chapatti
Divisions: PSG College of Arts and Science > Department of Nutrition, Food Service Management & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 09 Jan 2023 06:33
Last Modified: 09 Jan 2023 06:33
URI: http://ir.psgcas.ac.in/id/eprint/1706

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