Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis

Table 3

Physicochemical characteristics of enriched Chapatti.

(a)  

Type of bran & supplementation level (%)	Moisture (%)	Water activity (𝑎𝑤)	Free fatty acids (%)	TPC (×10^3 cfu)
Control	30.31	0.456	0.040	18
Wheat bran
5	32.33	0.442	0.052	12
10	30.47	0.483	0.063	14
Mean	31.40	0.462	0.057	13
Rice bran
5	32.50	0.428	0.074	15
10	33.58	0.430	0.097	19
Mean	33.04	0.429	0.085	17
Oat bran
5	32.15	0.391	0.076	8
10	33.23	0.422	0.084	10
Mean	32.69	0.406	0.085	9
In combination
5	32.65	0.455	0.074	6
10	32.38	0.456	0.074	7
Mean	32.52	0.455	0.074	6.5

(b)  

Mean ± SE	Moisture	Water activity	Free fatty acids	TPC (×10^3 cfu)
Bran
Wheat	31.40^a±0.42	0.462^d±0.009	0.057^a±0.002	13^c
Rice	33.04^d±0.24	0.429^b±0.001	0.085^d±0.005	17^d
Oat	32.69^c±0.24	0.406^a±0.006	0.077^c±0.003	9^b
In combination	32.52^b±0.06	0.455^c±0.001	0.074^b±0.001	6.5^a
Level mean
5%	32.68^d±0.10	0.429^a±0.007	0.067^a±0.003	10.25^a
10%	32.14^a±0.33	0.448^b±0.007	0.079^b±0.004	12.50^b