Table of Contents Author Guidelines Submit a Manuscript
International Journal of Food Science
Volume 2014, Article ID 689729, 6 pages
http://dx.doi.org/10.1155/2014/689729
Research Article

Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis

1Department of Food Technology, IUST, Awantipora, Jammu and Kashmir 191121, India
2Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, India

Received 31 January 2013; Revised 13 October 2013; Accepted 14 October 2013; Published 2 January 2014

Academic Editor: Philip Cox

Copyright © 2014 B. N. Dar et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. M. S. Butt, M. I. Qamar, F. M. Anjum, M. A. Aziz, and A. Randhawa, “Development of minerals-enriched brown flour by utilizing wheat milling by-products,” Nutrition & Food Science, vol. 34, no. 4, pp. 161–165, 2004. View at Publisher · View at Google Scholar
  2. R. M. Kay and A. S. Truswell, “Dietary fibre: effects on plasma and biliary lipids in man,” in Medical Aspects of Dietary Fibre, G. A. Spiller and R. M. Kay, Eds., p. 183, Plenum Press, New York, NY, USA, 1980. View at Google Scholar
  3. A. Austin and A. Ram, “Studies on Chapatti making quality of wheat,” ICAR Technical Bulletin, vol. 31, p. 108, 1971. View at Google Scholar
  4. AACC, Approved Laboratory Methods, American Association of Cereal Chemists, St. Paul, Minn, USA, 2000.
  5. E. Larmond, Methods of Sensory Evaluation of Food, Can Department of Agriculture, 1970.
  6. AOAC, Official Methods of Analysis of the Association of Official Analytical Chemists International, Association of Official Analytical Chemists, Arlington, Va, USA, 17th edition, 2001.
  7. L. J. Maturin and J. T. Peeler, “Aerobic plate count,” in Food and Drug Administration Bacteriological Analytical Manual, R. L. Merker, Ed., chapter 3, AOAC International, Gaithersburg, Md, USA, 8th edition, 1998. View at Google Scholar
  8. A. Altan, K. L. McCarthy, and M. Maskan, “Evaluation of snack foods from barley-tomato pomace blends by extrusion processing,” Journal of Food Engineering, vol. 84, no. 2, pp. 231–242, 2008. View at Publisher · View at Google Scholar · View at Scopus
  9. J. S. Sidhu, W. Seibel, and J.-M. Brümmer, “Measurement of Chapatti texture using zwick universal testing machine,” Food Science and Technology, vol. 21, no. 3, pp. 147–152, 1988. View at Google Scholar · View at Scopus
  10. B. T. Manu and U. J. S. Prasada Rao, “Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and Chapatti texture of Indian wheat varieties,” Food Chemistry, vol. 110, no. 1, pp. 88–95, 2008. View at Publisher · View at Google Scholar · View at Scopus
  11. M. S. Hemalatha, B. T. Manu, S. G. Bhagwat, K. Leelavathi, and U. J. S. P. Rao, “Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to Chapatti-making quality,” European Food Research and Technology, vol. 225, no. 3-4, pp. 463–471, 2007. View at Publisher · View at Google Scholar · View at Scopus
  12. D. N. Yadav, A. Rajan, G. K. Sharma, and A. S. Bawa, “Effect of fiber incorporation on rheological and Chapatti making quality of wheat flour,” Journal of Food Science and Technology, vol. 47, no. 2, pp. 166–173, 2010. View at Publisher · View at Google Scholar · View at Scopus
  13. F. A. Manthey, S. Sinha, C. E. Wolf-Hall, and C. A. Hall III, “Effect of flaxseed flour and packaging on shelf life of refrigerated pasta,” Journal of Food Processing and Preservation, vol. 32, no. 1, pp. 75–87, 2008. View at Publisher · View at Google Scholar · View at Scopus
  14. M. A. Khan, A. D. Semwal, G. K. Sharma et al., “Development and evaluation of long shelf-life ambient stable Chapattis without the use of chemical preservatives,” Journal of Food Processing & Technology, vol. 2, p. 107, 2011. View at Publisher · View at Google Scholar
  15. W. C. Frazier and D. C. Westhoff, Food Microbiology, Tata McGraw-Hill, New York, NY, USA, 3rd edition, 1988.