Comparative Study of Chapatis Made with Different Flour Combinations Using Organoleptic Properties and Image Analysis
Comparative Study of Chapatis Made with Different Flour Combinations Using Organoleptic Properties and Image Analysis
Hassan Anwar1, Talha Anwar2, Khurram Muaz3, Muhammad Riaz4* and Rabia Anwar5
ABSTRACT
Wheat is a widely used cereal around the globe. Over 759 million metric tons of wheat consumption was reported in the year 2020-21. Although, barley and oat are also nutrient rich but are less appealing to consumers due to their texture, taste, and chewability. This study aimed to prepare chapatis from wheat, barley, and oat flour mixed in different proportions to achieve a consumer acceptable combination. Gluten was also added to give better texture, chewability and taste. To test the likeliness of people, we tested 14 chapatis on a hedonic scale of 1-9 by ten participants. The panellist liked equally mixed wheat and gluten chapatis with an overall acceptability score of 7.6. Barley and gluten equally diverse chapatis are disliked most and the overall acceptability score is 4. We applied statistical analysis and image analysis. Statistical significance results are achieved using MANOVA. The image analysis for texture revealed similar results as those observed for chapatis made from similar flour. Our image analysis also proved the gluten’s sticky binding property, i.e., filling the porous structure of chapatis.
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