Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties

Abstract

The flatbread was prepared by varying concentrations of sodium chloride and potassium chloride of 0.0, 0.5, 1.0, 1.5 and 2.0%. The flatbread was investigated for physiochemical, textural, and other quality characteristics. The comparative study of the effect of sodium chloride and potassium chloride revealed technological and behavioral aspects of flatbread. The moisture content got decreased while as ash content increased with an increase in salt levels. The fat content varied from T0 (3.28%) to T4 (3.58%) in both sodium chloride and potassium chloride substitution levels. The physical parameters like weight, thickness, and diameter and spread ratio ranged between 45.16–45.83 g, 0.73–0.76 cm, 15.26–16.30 cm, 21.0–21.90 cm, respectively. The change in sodium chloride and potassium chloride levels did not significantly affect the textural properties of the flatbread. Storage modulus, loss modulus and tan δ decreased significantly with increase in salt concentrations. However, the highest mean overall acceptability was observed for the sample having 1% KCl and remained like flatbread with 1%NaCl and was best formulation for the development of low salt flatbread.