Acceptability and Keeping Quality of Chapatis of Six Wheat Varieties

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Authors

  • Snehalatha N. Reddy
     College of Home Science, Marathwada Agricultural University, Parbhani 431 402 ,IN
  • B. J. Ansari
     College of Home Science, Marathwada Agricultural University, Parbhani 431 402 ,IN
  • D. Murali
     College of Home Science, Marathwada Agricultural University, Parbhani 431 402 ,IN

Abstract

Chapati is a flat unleavened broiled product of wheat. It forms the staple food item in the diet of a vast majority of over a billion people of the Indian sub-continent. In general, chapatis are consumed in fresh state immediately after their preparation. Sometimes they are also consumed after keeping them for about 5 to 15 hours at room temperature. More than 75 per cent of the total wheat is mainly processed into whole wheat flour so as to make chapati. The quality of chapati is Influenced greatly by the type of wheat used for its preparation.

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Published

1994-02-01

How to Cite

Reddy, S. N., Ansari, B. J., & Murali, D. (1994). Acceptability and Keeping Quality of Chapatis of Six Wheat Varieties. The Indian Journal of Nutrition and Dietetics, 31(2), 52–58. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/8063

Issue

Volume 31, Issue 2, February 1994

Section

Original Articles

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