文章基本信息

标题：Nutritional Improvement of Whole Wheat Flour Chapatti by Supplementation of Tartarty Buckwheat Flour
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作者：Rahat Bano ; Shehzad Hussain ; Jie Li 等
期刊名称：Food Science and Quality Management
印刷版ISSN：2225-0557
电子版ISSN：2225-0557
出版年度：2014
卷号：34
页码：78-85
语种：English
出版社：Food Science and Quality Management
摘要：Four treatments (T 0 , T 1 , T 2 , T 3 and T 4 ) of supplemented flours along with control (T 0 ) were prepared by supplementing tartary buckwheat flour in whole wheal flour @ 5, 10, 15 and 20% to improve the nutritional quality of chapattis. Supplemented flours and chapattis prepared from them were analyzed for chemical composition such as moisture content, ash content, crude fiber, crude protein, crude fat, phytic acid content, minerals (Fe, Zn, P and K) and nitrogen free extract. Supplementation significantly increased the all parameters except NFE and Zn content. Sensory evaluation of chapatti samples showed that chapattis prepared from 5 and 10% supplemented flours were accepted by the judges.
关键词：Wheat flour; Chapatti; Supplementation; Tartary buckwheat