Development of Functional Chapatti from Texturized Deoiled Cake of Sunflower, Soybean and Flaxseed

Effect of texturized defatted meal of sunflower, soybean and flaxseed on quality characteristics of chapatti was investigated. Texturized defatted meal of sunflower, soybean and flaxseed was blended at 10%. 20%, 30% and 40% levels with wheat flour (atta) for making chapatti making. Chapattis were evaluated for physical, textural, sensory and functional properties. Proximate analysis of defatted sunflower meal had 2.56% moisture, 2.53% fat, 43.38% protein, 13.07% fiber and 32.54% protein digestibility. The defatted soybean meal had 2.70% moisture, 2.26% fat, 52.86% protein, 3.29% fiber and 56.33% protein digestibility. The defatted flaxseed meal had 2.61% moisture, 2.71% fat, 38.24% protein, 12.24% fiber and 43.77% protein digestibility. The cutting force for chapattis increased with increased level of texturized defatted meal of sunflower, soybean and flaxseed. Sensory, color and overall acceptability of chapattis were negatively affected when level of texturized flour increased as compared with the control. Overall acceptability scores were maximum for control and chapattis with 10% texturized defatted meal of sunflower, soybean and flaxseed. Functional properties such as water absorption index, foaming capacity and protein digestibility were increased while water solubility index and fat absorption capacity decreased with increased levels texturized defatted meal. The result showed that texturized defatted meal serve as good substitute to wheat flour with increased protein content in chapatti production and utilization.