COMPARATIVE STORAGE STUDIES ON WHEAT FLOUR PREPARED BY DIFFERENT PROCESSING METHODS-III ORGANOLEPTIC ATTRIBUTES

摘要

A three months comparative storage stability study was conducted on the wheat flour prepared by commercial roller milling and village level chakki milling procedures. Wheat of the same lot was used for both types flour was packed in small polypropylene (PP) woven bages of 1kg capacity each, and stored under ambient room conditions (Room temp. 33.34 - 37.73 °C and RH 40.14 -64.58%) during the months of May to July. 2002. From each type of flour leavened and unleavened chappaties were baked by traditional method to simulate household conditions, at the beginning (0-day) and at monthly intervals for a total period of 3 months. Oragnoleptic evaluation of these chappaties was carried out by a panel of trained judges. Appearence and flavour scores decreased during storage but remained in acceptable limit (>5.0). Unleavened capaties from roller milled wheat flour were rated better than the leavened ones; this however was not the case for chakki flour, in which both the leavened and unleavened chappatiesgot similar scores for appearance. Texture and folding ability were not influrnce by the flour type. This trend was depicted in the overall acceptability scores, which was higher for unleavened chappaties from roller mill wheat flour; however the leavened and control chappaties from chakki flour were rated almost equally acceptable. The studies provide an indication of better suability of chakki flour for leavening than roller milled flour.