Rheological characteristics of wheat flour fortified with Musaceae flours and physicochemical properties of layered flat-bread (Parotta)

The present study evaluated the influence of food-to-food fortification of wheat flour (WF) with two varieties of Musaceae flours (MF) (nendran (NMF) and pachhebale (PMF)) on the rheological characteristics of WF, quality and nutritional profiles of layered flat-bread (LFB). The increase in water absorption capacity of wheat flour was 56.8-73.6% for NMF and 56.8-71.7% for PMF with the addition of MF at 0% (control)10%, 20%, and 30% levels. The dough development time increased while dough stability was reduced with the addition of either NMF or PMF. In addition, there was an increased resistance to extension with less extensibility, reflecting in the smaller spread of the LFB with increasing amounts of MF. All the starch viscosity parameters decreased in the presence of NMF or PMF. The diameter of LFB decreased, and thickness increased with MF. Satisfactory sensory attributes were observed at 20% level of fortification in both NMF and PMF. The highest amount of resistant starch was detected in N20 (6.13%) followed by P20 (5.78%) and control (4.32%). The content of dietary fiber, Mg, Fe, Zn and Mn were also higher in N20 than in P20. Thus, although the nutritional analysis indicated MF as a potential functional ingredient to improve the nutritional properties of LFB, beyond 20% level, the rheological and sensory characteristics are adversely affected.