Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis

Table 1

Quality evaluation of bran enriched Chapatti.

(a)  

Type of bran & supplementation (%)	Dough handling	Puffing	Appearance	Color	Texture	Flavor	Overall acceptability
Control	NS	FP	8.2	7.6	8.06	7.7	7.89
Wheat bran
5	NS	FP	8.1	7.9	7.76	7.6	7.84
10	NS	FP	8.2	8.1	7.7	8.0	8.00
Mean			8.15	8.0	7.73	7.8	7.92
Rice bran
5	SS	FP	8.0	8.0	8.0	8.0	8.00
10	SS	PP	6.5	6.5	6.5	6.0	6.37
Mean			7.25	7.25	7.25	7.0	7.18
Oat bran
5	NS	FP	7.25	7.25	7.0	7.5	7.25
10	NS	FP	8.0	8.0	8.25	8.25	8.12
Mean			7.62	7.62	7.62	7.87	7.68
In combination
5	NS	FP	8.3	8.2	7.8	8.1	8.10
10	NS	FP	8.3	8.16	7.8	7.2	8.11
Mean			8.30	8.18	7.8	7.65	8.10

NS: nonsticky; S: slightly sticky; FP: full puffing; P: partially puffing.

(b)  

Mean ± SE	Appearance	Color	Texture	Flavor	Overall acceptability
Bran
Wheat	8.15^c±0.04	8.0^c±0.06	7.73^c±0.03	7.80^c±0.10	7.92^c±0.04
Rice	7.25^a±0.34	7.25^a±0.34	7.25^a±0.34	7.00^a±0.045	7.18^a±0.36
Oat	7.62^b±0.17	7.62^b±0.17	7.62^b±0.28	7.87^c±0.17	7.68^b±0.19
In combination	8.30^d±0.01	8.18^d±0.02	7.80^c±0.05	7.65^b±0.20	8.10^d±0.03
Level mean
5%	7.91^b±0.12	7.83^b±0.11	7.64^b±0.08	7.80^b±0.08	7.65^a±0.22
10%	7.75^a±0.22	7.69^a±0.21	7.56^a±0.026	7.36^a±0.26	7.80^b±0.10