Pantnagar Journal of Research

Abstract

The present study was a venture for the quality evaluation of Maize flour mixes for its flat chapati called “Roti”. Findings of the survey revealed that all the subjects consumed blended flour Roti but the type of grain selected and proportion used varied. Blended flour was developed for most commonly consumed grains i.e. , Maize (M) with bengalgram (B) in the proportion of 3:2 and with Bengalgram and Barley (BY) 3:1:1. After several repetitions of different proportions by preparing Roti, its acceptability was judged (scores > 6.5) by panel of judges using nine point hedonic scale. A preparation of blended flour roti was standardized for its carbohydrate content (40g/serve), serving size, cooking time, cooked weight and water required for preparing the dough. Developed composite flour provided 70-77 per cent of energy from carbohydrate and were the good sources of fibre (2.10-3 g%). Protein quality of the composite flour was better than the plain flour (Protein quality -7,11& 11 NDP cal% respectively). Developed flour was stored in 1 kg capacity flour bags at room temperature for a period of three months. Shelf life parameters revealed that free fatty acids and peroxides were in the safe limits. Acceptability of roti remained same for M and its blends. Nutritional status of the subjects revealed that majority (43%) of them were in the category of overweight and obesity, waist hip ratio confirmed the abdominal obesity (> 0.85) in the females. Glucose tolerance test was conducted with 40g glucose and test recipe i.e., blended flour Roti with chutney on selected subjects as GTT manner to determine the Glycemic index (GI) of blended flours. GI was lower for blended flours than the plain flour. Blend of Maize with Bengalgram and Barley were the best as their GI was lowest. The acceptability of M + B composite flour was for longer duration upto 3 months and its GI was also lowest, therefore, for commercial purpose this blend was recommended.