Legume supplemented flat bread: nutritive value, textural and organoleptic changes during storage
1995
Sharma, S. | Sekhon, K.S. | Nagi, H.P.S.
Flat breads were prepared from wheat flour substituting chick pea and pigeon pea flours at 10 and 20% levels and their nutritive value, textural, organoleptic properties and storability studied. Dough development time and stability of supplemented flours increased; however, their water absorption capacity decreased. Dough handling was satisfactory at 10% supplementation of both the legumes but extra dusting was needed for sheeting at higher levels of pigeon pea. Supplemented flat breads had lower moisture but harder texture than the unsupplemented one, the hardness increased further upon storage. Sensory evaluation revealed that superior quality flat breads could be produced by supplementation of chick pea up to 20% and pigeon pea up to 10%. Protein Efficiency Ratio (PER) of supplemented breads was significantly higher than that of unsupplemented ones. Supplementation also resulted in significantly improved haemoglobin content of the blood in rats.
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