TY - JOUR
AU1 - Abdullah, Muhammad
AU2 - Zulkiffal, Muhammad
AU3 - Tufail, Tabussam
AU4 - Akbar, Farah Naz
AU5 - Owais, Muhammad
AU6 - Ahmed, Javed
AU7 - Javed, Ahsan
AU8 - Tabassum, Muhammad Ijaz
AU9 - Kanwal, Amna
AU1 - Asghar, Muhammad
AU1 - Musa, Muhammad
AU1 - Arif, M. A. Rehman
AU1 - Hameed, Amir
AU1 - Haider, Iftikhar
AB - This study was directed to incorporate barley flour derived from hulled barley variety “Jau-17” in the whole wheat flour to develop chapatti. Five different samples of flour blend for chapatti production were made by adding barley (at the rate of 0, 5, 10, 15, 20 and 25%) into the whole wheat flour and their proximate analyses and other quality variables (protein, fat, ash, gluten, energy, phytates and beta-glucan contents) were determined. The same analyses were also performed for the chapattis made from the flour of these blends including the evaluation of sensory parameters for product acceptability. A significant increase in protein, ash, energy and beta-glucans content and a significant decrease in gluten, carbohydrates and phytates were observed in flour blends. A similar trend was observed in chapatti characteristics. Fat contents increased, however, in a non-significant manner in flour blends and chapati. Sensory attributes illustrated that chapatti developed from 20% barley incorporation into wheat flour had good nutritional quality and acceptability.
TI - Added value upshot of barley amalgamation in wheat flour to boost the physico-chemical quality attributes of flat bread
JF - Cereal Research Communications
DO - 10.1007/s42976-023-00357-7
DA - 2023-12-01
UR - https://www.deepdyve.com/lp/springer-journals/added-value-upshot-of-barley-amalgamation-in-wheat-flour-to-boost-the-1TT9PYWgE9
SP - 981
EP - 989
VL - 51
IS - 4
DP - DeepDyve
ER -