Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2007 | Volume: 6 | Issue: 6 | Page No.: 681-686
DOI: 10.3923/pjn.2007.681.686
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Sensory Characteristics of Whole Wheat Mineral Fortified Chapattis

Saeed Akhtar and Faqir Muhammad Anjum

Abstract:
This study aimed to find out the impact of iron and zinc fortification of Whole-Wheat Flour (WWF) on the acceptability of chapatti. An additional aim was to select suitable storage conditions for fortified flour. Fortified flours were packed in polypropylene woven bags and stored under controlled and ambient conditions of temperature and relative humidity. Chapattis prepared from fortified flours were evaluated for color, taste and flavor. The storage conditions, storage periods and treatments of the flour samples significantly (p<0.05) affected the color, taste and flavor of chapattis. The sensory study of the mineral fortified chapattis revealed that the flour fortified with NaFeEDTA in combination with ZnSO4 or ZnO, stored under controlled conditions is the better choice for organoleptically acceptable mineral fortified chapattis.
PDF Citation Report Citation
How to cite this article:

Saeed Akhtar and Faqir Muhammad Anjum, 2007. Sensory Characteristics of Whole Wheat Mineral Fortified Chapattis. Pakistan Journal of Nutrition, 6: 681-686.

DOI: 10.3923/pjn.2007.681.686

URL: https://scialert.net/abstract/?doi=pjn.2007.681.686

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

Curve Bottom