Evaluation of Quality of Chapaties Enriched with Jackfruit Seed Flour and Bengal Gram Flour

Abstract

Jackfruit seeds and bengal gram are rich of nutrients as protein, crude fibre, minerals etc. To improve the quality of chapati, jackfruit seed flour and bengal gram flour were used along with wholemeal wheat flour (atta). The aims of this study were to enrich the quality of chapaties and to check the shelf life of chapaties in ambient and refrigerated condition (6 0 C). Four types (R c , R 1 , R 2 , R 3) of chapaties were prepared adding 100% atta in control; 5, 15, 25 percent white and 10, 15, 20 percent brown jackfruit seed flour with 5, 15, 10 percent bengal gram flour respectively. The spread ratio of R 3 (46.25) was more than others. Inspite of higher spread ratio of R 3 the highest energy (324.73 kcal/100g) containing chapati was R 1 type because of its composition. The samples were packed in high density polyethylene and stored at the refrigerated and ambient temperature. The shelf life of chapaties was obtained 3 to 4 days at ambient and 30 days at refrigerated temperature. The sensory attributes of fresh chapaties were also evaluated and found the highest acceptability of R 1 sample. This study concluded that the best sample was R 1 which had higher energy level and consumer acceptability.