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Development of multigrain atta and study of its nutritional, rheological and product making characteristics.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11913/
 
Title Development of multigrain atta and study of its
nutritional, rheological and product making
characteristics.
 
Creator Warat, Balasaheb Hanuman
 
Subject 14 Physical properties
08 Grains
 
Description The grains vary in their nutritional composition. Some are stronger in one nutrient and others
in different nutrients. Multi Grain Atta is a unique blend of different grains which offers
consumers health, taste and convenience.
The study was aimed towards development of multi- grains atta and study of its effects on
physico-chemical, nutritional and rheological characteristics. Grains selected for the study
were wheat, maize, soyabean, barley, chana, ragi, amaranthus and psyllium husk. Grains
were cleaned using a Labofix, a laboratory grain cleaner and the blends were prepared to
replace wheat with 5, 10, 15, 20 & 25% with blend of other grains. Grinding was carried out
on chakki mill, and the flour was tested for physico-chemical, nutritional and rheological
characteristics. There was increase in protein content ranging from 11.4% for control to
14.25% for 25% blend used. It is observed that the degree of lightness represented by L,
which was 82.13 for control bread, decreased in the range of 81.38 to 78.28 for the flour
supplemented with blends from 5% to 25%. Microtrac Particle size analyser was used for the
analysis of the particle size of the flour produced. Farinograph water absorption was 80.2,
80.4, 83.4, 80.2, 75.6 and 72.5% for control, 5, 10, 15, 20 and 25% blend respectively.
Overall nutrition quality of atta in terms of protein and minerals improved with increase in
addition of blends of other grains to the wheat. During chapatti making sheeting became
difficult with increase in blend addition and the colour was also found to be becoming darker.
Considering overall quality of the products and also economic aspect an addition of 10% of
selected grains to wheat is found to be suitable for production of multigrain atta.
 
Contributor Aashitosh, A. Inamdar
 
Date 2014
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11913/1/Warat.pdf
Warat, Balasaheb Hanuman (2014) Development of multigrain atta and study of its nutritional, rheological and product making characteristics. [Student Project Report] (Submitted)