Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties

The flatbread was prepared by varying concentrations of sodium chloride and potassium chloride of 0.0, 0.5, 1.0, 1.5 and 2.0%. The flatbread was investigated for physiochemical, textural, and other quality characteristics. The comparative study of the effect of sodium chloride and potassium chloride...

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Autores principales:	Ufaq Fayaz, Aamir Hussain Dar, Navneet Kumar, Pir Mohammad Junaid, Rafeeya Shams, Shafat Ahmad Khan
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Storage modulus Sodium chloride Potassium chloride Rheology Texture Sensory properties Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/d7679b667aa34aec9f7719619d32091d
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spelling	oai:doaj.org-article:d7679b667aa34aec9f7719619d32091d2021-12-02T05:04:55ZFormulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties2772-502210.1016/j.afres.2021.100005https://doaj.org/article/d7679b667aa34aec9f7719619d32091d2021-06-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2772502221000056https://doaj.org/toc/2772-5022The flatbread was prepared by varying concentrations of sodium chloride and potassium chloride of 0.0, 0.5, 1.0, 1.5 and 2.0%. The flatbread was investigated for physiochemical, textural, and other quality characteristics. The comparative study of the effect of sodium chloride and potassium chloride revealed technological and behavioral aspects of flatbread. The moisture content got decreased while as ash content increased with an increase in salt levels. The fat content varied from T0 (3.28%) to T4 (3.58%) in both sodium chloride and potassium chloride substitution levels. The physical parameters like weight, thickness, and diameter and spread ratio ranged between 45.16–45.83 g, 0.73–0.76 cm, 15.26–16.30 cm, 21.0–21.90 cm, respectively. The change in sodium chloride and potassium chloride levels did not significantly affect the textural properties of the flatbread. Storage modulus, loss modulus and tan δ decreased significantly with increase in salt concentrations. However, the highest mean overall acceptability was observed for the sample having 1% KCl and remained like flatbread with 1%NaCl and was best formulation for the development of low salt flatbread.Ufaq FayazAamir Hussain DarNavneet KumarPir Mohammad JunaidRafeeya ShamsShafat Ahmad KhanElsevierarticleStorage modulusSodium chloridePotassium chlorideRheologyTextureSensory propertiesFood processing and manufactureTP368-456ENApplied Food Research, Vol 1, Iss 1, Pp 100005- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Storage modulus Sodium chloride Potassium chloride Rheology Texture Sensory properties Food processing and manufacture TP368-456
spellingShingle	Storage modulus Sodium chloride Potassium chloride Rheology Texture Sensory properties Food processing and manufacture TP368-456 Ufaq Fayaz Aamir Hussain Dar Navneet Kumar Pir Mohammad Junaid Rafeeya Shams Shafat Ahmad Khan Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties
description	The flatbread was prepared by varying concentrations of sodium chloride and potassium chloride of 0.0, 0.5, 1.0, 1.5 and 2.0%. The flatbread was investigated for physiochemical, textural, and other quality characteristics. The comparative study of the effect of sodium chloride and potassium chloride revealed technological and behavioral aspects of flatbread. The moisture content got decreased while as ash content increased with an increase in salt levels. The fat content varied from T0 (3.28%) to T4 (3.58%) in both sodium chloride and potassium chloride substitution levels. The physical parameters like weight, thickness, and diameter and spread ratio ranged between 45.16–45.83 g, 0.73–0.76 cm, 15.26–16.30 cm, 21.0–21.90 cm, respectively. The change in sodium chloride and potassium chloride levels did not significantly affect the textural properties of the flatbread. Storage modulus, loss modulus and tan δ decreased significantly with increase in salt concentrations. However, the highest mean overall acceptability was observed for the sample having 1% KCl and remained like flatbread with 1%NaCl and was best formulation for the development of low salt flatbread.
format	article
author	Ufaq Fayaz Aamir Hussain Dar Navneet Kumar Pir Mohammad Junaid Rafeeya Shams Shafat Ahmad Khan
author_facet	Ufaq Fayaz Aamir Hussain Dar Navneet Kumar Pir Mohammad Junaid Rafeeya Shams Shafat Ahmad Khan
author_sort	Ufaq Fayaz
title	Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties
title_short	Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties
title_full	Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties
title_fullStr	Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties
title_full_unstemmed	Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties
title_sort	formulations and quality characterization of low salt flat bread: effects on functionality, rheological and sensory properties
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/d7679b667aa34aec9f7719619d32091d
work_keys_str_mv	AT ufaqfayaz formulationsandqualitycharacterizationoflowsaltflatbreadeffectsonfunctionalityrheologicalandsensoryproperties AT aamirhussaindar formulationsandqualitycharacterizationoflowsaltflatbreadeffectsonfunctionalityrheologicalandsensoryproperties AT navneetkumar formulationsandqualitycharacterizationoflowsaltflatbreadeffectsonfunctionalityrheologicalandsensoryproperties AT pirmohammadjunaid formulationsandqualitycharacterizationoflowsaltflatbreadeffectsonfunctionalityrheologicalandsensoryproperties AT rafeeyashams formulationsandqualitycharacterizationoflowsaltflatbreadeffectsonfunctionalityrheologicalandsensoryproperties AT shafatahmadkhan formulationsandqualitycharacterizationoflowsaltflatbreadeffectsonfunctionalityrheologicalandsensoryproperties
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Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties

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