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Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread.

Sudha, M. L. and Sushma, W. Eipeson and Hafeeza, Khanum and Madhava Naidu, M. (2015) Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread. Journal of Food Science and Technology, 52 (2). pp. 840-848. ISSN 0022-1155

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Abstract

The leaves of dill (Anethum graveolens) and fenugreek (Trigonella foenum-graecum L. Leguminosae) were dehydrated using low temperature low humidity dryer, packed in polypropylene bags and stored at refrigerated conditions. Dehydration process marginally reduced the chlorophyll, carotenoid and ascorbic acid contents. Replacement of whole wheat flour with dehydrated leaves (dill-DDL, fenugreek leaves DFL) at 0, 5, 7.5 and 10 % increased the water absorption (68.5 to 70.2 %), dough development time (3.5 to 5.9 min) and mixing tolerance index values (78 to 98 BU). Pasting temperature increased (69 to 74.1 °C), whereas the hot paste viscosity (255 to 210 BU) and cold paste viscosity values (355 to 295 BU) decreased with increase in the DDL/DFL content in the blend. Sensory evaluation of parathas prepared with either normal dill/fenugreek leaves (NDL/NFL) at 0, 12.5, 25 and 37.5 % or dehydrated leaves at 0, 5, and 7.5 % showed that parathas with 25 % of normal leaves and 7.5 % of dehydrated leaves were acceptable. Microstructure of the fenugreek leaves had more porous structure on dehydration. Parathas enriched with either of leaves were rich in dietary fiber, chlorophyll and carotenoid content.

Item Type: Article
Uncontrolled Keywords: Paratha . Farinograph . Microsturcture . Dietary fiber . Chlorophyll . Carotenoids
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Flour Milling Bakery and Confectionary Technology
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2015 09:53
Last Modified: 23 Feb 2015 09:53
URI: http://ir.cftri.com/id/eprint/11728

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