Atta (whole wheat flour) with multi-wholegrains: flour characterization, nutritional profiling and evaluation of chapati making quality

Non-wheat grains, complementing the nutritional profile of wheat were utilized for the development of atta with multi-whole grains. Based on the dimensions, selected grains were segregated and the grinding techniques were applied for the production of multi whole grains flour. Multi whole grains flour was replaced with whole wheat flour to obtain five different formulations and further compared with control atta. With the increase in incorporation of the multi whole grain flours reduction in brightness (L*) from 79.73 to 78.47 and redness (a*) from 2.47 to 12.12 while the increase in yellowness (b*) was observed (12.10-12.70). Protein content increased from 13.44 to 14.83% while dietary fibre content was also found to be increased in all the formulations compared to control atta. Ash content, an indicator of mineral content showed an increasing trend with the increase in the level of non-wheat grains. Shear force required for tearing the chapatis at 0 h was observed to be in the range of 15.6 and 10.1 N and moisture content between 32.6 and 30.4%. Mineral analysis carried out for the 10% replacement showed an increase in the level of the estimated minerals. An overall eating quality of the chapatis was found to be acceptable up to 10% replacement compared to control atta chapati.

Enzymatic treatment to improve the quality of black tea extracts

Enzymatic extraction was investigated to improve the quality of black tea extracts with pretreatment of pectinase and tannase independently, successively and simultaneously. Pectinase improved the extractable-solids-yield (ESY) up to 11.5%, without much of an improvement in polyphenols recovery, while tannase pre-treatment showed a significant improvement in polyphenols recovery (14.3%) along with an 11.1% improvement in ESY. Among the four treatments, tannase-alone treatment showed the maximum improvement in tea quality, with higher polyphenols-in-extracted solids. Treatments involving tannase resulted in the significant release of gallic acid, due to its hydrolytic activity, leading to greater solubility besides favourably improving TF/TR ratio. The results suggested that employing a single enzyme, tannase, for the pre-treatment of black tea is desirable. Enzymatic extraction may be preferred over enzymatic clarification as it not only displayed reduction in tea cream and turbidity but also improved the recovery of polyphenols and ESY in the extract, as well as maintaining a good balance of tea quality.