INFLUENCE OF FENUGREEK SEED POWDER ON THE DOUGH RHEOLOGY, MICROSTRUCTURE AND QUALITY OF PAROTTA – AN INDIAN FLAT BREAD

Abstract

ABSTRACT The effect of replacement of wheat flour with 2.5, 5.0 and 7.5% fenugreek seed powder (FSP) on the rheological characteristics of wheat flour and quality of parotta was studied. Increasing FSP from 0 to 7.5% increased farinograph water absorption from 61.8 to 72.2%, amylograph peak viscosity (920–1,250 BU), spread ratio of parotta (31–34.8), decreased extensograph extensibility from 124 to 97 mm and shear force from 1,300 to 1,150 g. However, the values for farinograph stability, extensograph resistance to extension and area increased only up to 5% FSP level. Sensory evaluation showed that parotta with perceptible fenugreek flavor and without adverse effect on the quality characteristics could be produced by adding 5% FSP. The micrographs of parotta dough, outer and middle layers of baked parotta containing 5% FSP showed a thick matrix and starch granules appeared to be coated with fenugreek gum. PRACTICAL APPLICATIONSThe information on the effect of fenugreek seed powder on rheological characteristics of wheat flour in relation to parotta will be useful in the production of speciality parotta with perceptible fenugreek flavor. Such parottas will have medicinal value also. This study will throw a light on the use of functional ingredients in flat breads.