Sensory Characteristics of Whole Wheat Mineral Fortified Chapattis

Authors

  • Saeed Akhtar University College of Agriculture ,Bahauddin Zakariya University ,Multan ,Pakistan
  • Faqir Muhammad Anjum Institute of Food Science and Technology ,University of Agriculture ,Faisalabad ,Pakistan

DOI:

https://doi.org/10.3923/pjn.2007.681.686

Keywords:

Chapatti, flour, fortification, mineral, organoleptic

Abstract

This study aimed to find out the impact of iron and zinc fortification of Whole-Wheat Flour (WWF) on the acceptability of chapatti. An additional aim was to select suitable storage conditions for fortified flour. Fortified flours were packed in polypropylene woven bags and stored under controlled and ambient conditions of temperature and relative humidity. Chapattis prepared from fortified flours were evaluated for color, taste and flavor. The storage conditions, storage periods and treatments of the flour samples significantly (p<0.05) affected the color, taste and flavor of chapattis. The sensory study of the mineral fortified chapattis revealed that the flour fortified with NaFeEDTA in combination with ZnSO4 or ZnO, stored under controlled conditions is the better choice for organoleptically acceptable mineral fortified chapattis.

Downloads

Published

15.10.2007

Issue

Vol. 6 No. 6 (2007)

Section

Research Article

License

Copyright (c) 2007 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Akhtar, S., & Anjum, F. M. (2007). Sensory Characteristics of Whole Wheat Mineral Fortified Chapattis. Pakistan Journal of Nutrition, 6(6), 681–686. https://doi.org/10.3923/pjn.2007.681.686

Most read articles by the same author(s)

1 2 > >>