Table 6.
Proximate and texture analysis of chapatti at 1st and 30th day
| Parameter | Without spices | With spices | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| W | WBc | WRc | WBrc | WbRc | WB | WR | WBr | WbR | ||
| Moisture (%) | 1 day | 25.99 ± 0.04 | 22.31 ± 0.04 | 29.76 ± 0.05 | 26.65 ± 0.05 | 25.72 ± 0.04 | 21.74 ± 0.05 | 25.82 ± 0.04 | 17.85 ± 0.05 | 21.68 ± 0.04 |
| 30 day | 25.95 ± 0.05 | 22.28 ± 0.06 | 29.71 ± 0.05 | 26.60 ± 0.06 | 25.70 ± 0.05 | 21.70 ± 0.04 | 25.78 ± 0.04 | 17.84 ± 0.04 | 21.62 ± 0.05 | |
| Ash (%) | 1 day | 3.06 ± 0.04 | 3.07 ± 0.04 | 2.98 ± 0.05 | 2.76 ± 0.04 | 2.63 ± 0.05 | 3.19 ± 0.05 | 2.47 ± 0.05 | 3.16 ± 0.04 | 2.34 ± 0.05 |
| 30 day | 3.06 ± 0.04 | 3.06 ± 0.05 | 2.97 ± 0.04 | 2.75 ± 0.05 | 2.62 ± 0.04 | 3.19 ± 0.04 | 2.46 ± 0.04 | 3.15 ± 0.05 | 2.33 ± 0.04 | |
| Alcoholic acidity (%) | 1 day | 2.09 ± 0.01 | 2.26 ± 0.02 | 1.94 ± 0.01 | 2.05 ± 0.02 | 1.88 ± 0.01 | 3.45 ± 0.01 | 2.81 ± 0.01 | 2.35 ± 0.02 | 2.20 ± 0.01 |
| 30 day | 2.11 ± 0.06 | 2.28 ± 0.06 | 1.96 ± 0.05 | 2.07 ± 0.05 | 1.90 ± 0.06 | 3.47 ± 0.05 | 2.84 ± 0.04 | 2.37 ± 0.05 | 2.22 ± 0.04 | |
| Texture analysis of chapatti at 1st day and 30th day | ||||||||||
| Maximum load (N) | 1 day | 1.96 ± 0.39 | 2.49 ± 0.04 | 2.72 ± 0.56 | 4.34 ± 1.67 | 7.66 ± 1.53 | 3.60 ± 0.55 | 5.44 ± 0.39 | 4.56 ± 1.30 | 8.92 ± 0.05 |
| 30 day | 2.52 ± 0.16 | 2.55 ± 0.22 | 3.52 ± 0.90 | 6.71 ± 1.12 | 5.31 ± 0.47 | 5.94 ± 0.44 | 5.46 ± 0.95 | 15.67 ± 0.14 | 36.44 ± 0.36 | |
W = Wheat; WBc = Wheat:Bajra (90:10); WRc = Wheat:Ragi (90:10); WBrc = Wheat:Bajra:Ragi (75:15:10); WbRc = Wheat:Bajra:Ragi (75:10:15); WB = Wheat:Bajra (90:10); WR = Wheat:Ragi (90:10); WBr = Wheat:Bajra:Ragi (75:15:10); WbR = Wheat:Bajra:Ragi (75:10:15) (c—without spices)