Abstract
Triple ground whole-wheat flour with 18.45% damaged starch was partially substituted by double sifted full-fat stabilised rice bran (SRB) and undamaged-stabilised-debitterised-wheat germ (USDWG) flour to produce high TDF (total dietary fibre), high protein flour for chapati. Five formulations, F1-5 with up to 15% SRB and 20% USDWG incorporations on weight basis were used for baking chapatis. The most sensorially and functionally acceptable formulation (F4), had 10% SRB and 15% USDWG, showed significant (P < 0.05) improvement in desired parameters viz. TDF increased 16.83 ± 0.06% to 18.59 ± 0.03%, crude protein from 14.43 ± 0.06 to 19.52 ± 0.10% and in vitro starch digestibility decreased 8.30 ± 0.10% to 7.55 ± 0.01% when compared to control chapati. Texture profiling and sensory analysis indicated F4 formulation had overall acceptable qualities than chapati made from control, commercial and target flours. Water was completely replaced by liquid whey during chapati making, which showed promising results; Formulation F5 (15% SRB and 20% USDWG) scored 20.2% TDF and 22.7% protein. The above findings are useful for develo** TDF and protein dense, low GI functional food, utilizing common industrial by-products at 20% lesser cost.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AACC (2000) Approved methods of the AACC, 10th edn. American Association of Cereal Chemists, St. Paul
Arshad MU, Anjum FM, Zahoor T (2007) Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chem 102:123–128
Bedekar BR (2001) Chapati-Indian bakery product of the 21st century. Indian Food Ind 20:20–23
Brandolini A, Hidalgo A (2012) Wheat germ: not only a by-product. Int J Food Sci Nutr 63:71–74
Brennan CS (2005) Dietary fibre, glycaemic response, and diabetes. Mol Nutr Food Res 49:560–570
Chen JH, Huang PH, Lee CC, Chen P, Chen HC (2013) A bovine whey protein extract can induce the generation of regulatory T cells and shows potential to alleviate asthma symptoms in a murine asthma model. Br J Nutr 109:1813–1820
Coker RH, Miller S, Schutzler S, Deutz N, Wolfe RR (2012) Whey protein and essential amino acids promote the reduction of adipose tissue and increased muscle protein synthesis during caloric restriction-induced weight loss in elderly, obese individuals. Nutr J 11:105
Dikeman CL, Murphy MR, Fahey GC Jr (2006) Dietary fibres affect viscosity of solutions and simulated human gastric and small intestinal digesta. J Nutr 136:913–919
Fluegel SM, Shultz TD, Powers JR, Clark S, Barbosa-Leiker C, Wright BR, Miller AJ (2010) Whey beverages decrease blood pressure in prehypertensive and hypertensive young men and women. Int Dairy J 20:753–760
Frestedt JL, Zenk JL, Kuskowski MA, Ward LS, Bastian ED (2008) A whey-protein supplement increases fat loss and spares lean muscle in obese subjects: a randomized human clinical study. Nutr Metab 5:8
Ge Y, Sun A, Ni Y, Cai T (2000) Some nutritional and functional properties of defatted wheat germ protein. J Agric Food Chem 48:6215–6218
Gerhardt AL, Gallo NB (1998) Full-fat rice bran and oat bran similarly reduce hypercholesterolemia in humans. J Nutr 128:865–869
Ghufran Saeed SM, Arif S, Ahmed M, Ali R, Shih F (2009) Influence of rice bran on rheological properties of dough and in the new product development. J Food Sci Technol 46:62
Goñi I, Garcia-Diz L, Mañas E, Saura-Calixto F (1996) Analysis of resistant starch: a method for foods and food products. Food Chem 56(4):445–449
Hemavathi K, Abhilash HS, Amudha S, Sourav K (2017a) Physico-chemical and nutritional evaluation of wheat germ idli. Int J Curr Res 9:52953–52959
Hemavathi K, Abhilash HS, Veeranna H, Amudha S, Sourav K (2017b) Physico-chemical and nutritional evaluation of wheat germ dosa. Asian J Sci Technol 8:5205–5212
Indrani D, Prabhasankar P, Rajiv J, Rao GV (2007) Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Res Int 40:1254–1260
Jadhav K, Vali SA (2009) Proximate composition of wheat germ based products. J Dairy Foods Home Sci 28:241–243
Lothian JB, Grey V, Lands LC (2006) Effect of whey protein to modulate immune response in children with atopic asthma. Int J Food Sci Nutr 57:204–211
Mann J (2001) Dietary fibre and diabetes revisited. Eur J Clin Nutr 55:919–922
Megahed MG (2011) Study on stability of wheat germ oil and lipase activity of wheat germ during periodical storage. Agric Biol J N Am 2(1):163–168
Nath N (1986) Changes in the Quality Characteristics of Chapati During Storage. Cereal Chem 63:l3l–l35
Qureshi AA, Sami SA, Khan FA (2002) Effects of stabilized rice bran, its soluble and fibre fractions on blood glucose levels and serum lipid parameters in humans with diabetes mellitus Types I and II. J Nutr Biochem 13:175–187
Rao GK, Malathi MA, Vijayaraghavan PK (1964) Preservation and packaging of Indian Foods-I Preservation of chapaties. Food Technol 18:108–110
Rao PH, Leelavathi K, Shurpalekar SR (1986) Test baking of chapati–development of a method. Cereal Chem 63:297–303
Rao PH, Leelavathi K, Shurpalekar SR (1989) Effect of damaged starch on the chapati-making quality of whole wheat-flour. Cereal Chem 66:329–333
Rose DJ, Pike OA (2006) A simple method to measure lipase activity in wheat and wheat bran as an estimation of storage quality. J Am Oil Chem' Soc 83:415–419
Sairam S, Krishna AG, Urooj A (2011) Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product. J Food Sci Technol 48:478–483
Shaheen M, Ahmad I, Anjum FM (2012) Effect of processed rice bran supplementation on the quality of chapaties. Thai J Agric Sci 45:241–247
Singh N, Harinder K, Sekhon KS, Kaur B (1991) Studies on the improvement of functional and baking properties of wheat-chickpea flour blends 1. J Food Process Pres 15:391–402
Sonntag NO (1979) Composition and characteristics of individual fats and oils. Bailey’s Ind Oil Fat Prod 1:289–477
Srivastava S, Hardainiya D, Karoulia S, Chaudhary N (2015) Studies on utilization of buttermilk in chapati making. Int J Res Emerg Sci Technol 2:30–35
Wiley AS (2014) Cultures of milk. Harvard University Press, Cambridge
Yadav DN, Rajan A, Sharma GK, Bawa AS (2010) Effect of fibre incorporation on rheological and chapati making quality of wheat flour. J Food Sci Technol 47:166–173
Yadav DN, Singh KK, Rehal J (2012) Studies on fortification of wheat flour with defatted rice bran for chapati making. J Food Sci Technol 49:96–102
Zhu KX, Zhou HM, Qian HF (2006) Proteins extracted from defatted wheat germ: nutritional and structural properties. Cereal Chem 83:69–75
Acknowledgements
We, the authors, hereby express our thanks and gratefulness to the Director, CSIR-CFTRI for his support, guidance and encouragement; Mr. Sathyendra Rao B. V. PI, BSC-105, Mr. Keshava Prakash, M.N., Head, CIFS Dept, Mr. Lokesha C. CIFS Dept., Mr. Veeranna H. PA, FMBCT Dept, Mr. Jayanth R. PA, FMBCT Dept, and Head, FMBCT.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
We, the authors and other staff, have no conflict of interest pertaining to this submission to Journal of Food Science and Technology.
Informed consent
All 10 panellists were briefed about the research and the sample characteristics to be tested. They have given the consent to participate in the research as a voluntary participant.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Tongbram, T., Bora, J., Senthil, A. et al. Formulation, development and evaluation of high fibre-high protein chapati (Indian flat bread) from composite flour using common industrial by-products. J Food Sci Technol 57, 2739–2749 (2020). https://doi.org/10.1007/s13197-020-04310-y
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04310-y