Effect of starch-lipids inclusion complex formation on functional properties of flour in tandoori roti

摘要

The effects of baking tandoori rotis, in the presence of different oi1s, on changes in functional properties of flour were studied. Both the levels and oil types showed significant effects on iodine spectra, water solubility, water absorption, viscosity and pasting properties of tandoori roti. Water solubility, water absorption, ratio of absorbance (630/520 nm) and viscosity decreased with the increase in levels of all the oil types. Among the different oils studied, hydrogenated oil showed the most pronounced effect on water solubility, water absorption, and absorbance ratio (630/520 nm) while the peanut oil showed the least effect. However, the reverse was true for peak viscosity, viscosity at 95 deg C, viscosity at 50 deg C and consistence coefficient.