Quality evaluation of microwaved and non-microwaved <em>chakki atta</em> flour under storage

Abstract

Chakki atta is ground wheat which is a neutral form available without any addition or subtraction and thus, it is mostly used in rural areas. This research was conducted to evaluate the quality changes of chakki atta flour during the storage and to study the effect of microwave on the quality of chakki atta flour. Chakki atta flour was packed in polyethylene bags separately and subjected to microwave (700 W for 60 s) and the quality changes were assessed within 12 weeks at storage temperature 27°C. The quality characteristics such as smell test, sieve test, long moisture (hot air oven method), moisture using NIR (Near Infrared Ray), protein using NIR, ash using NIR, wetgluten, fat acidity, colour and weevil count were evaluated at two weeks interval. Crude fat and crude fibre content were evaluated at four weeks interval. Chapatti was prepared from microwaved and non-microwaved flour and the sensory characteristics were evaluated at four weeks interval. Physio-chemical properties of chakki atta such as colour, protein, crude fat and fat acidity changed with the storage period and microwaving treatment prominently influenced on moisture, wet gluten, colour, protein, ash, and fat acidity. There was no any weevil infestation found in both flour. Sensory characteristics of the chapatti were not affected by storage in both microwaved and non-microwaved flour. It can be concluded that chakki atta flour can be stored at 27°C for three months from the date of manufactured.