December 1, 2025Nutrition & Food Science

Development of nutritionally enriched wheat-millet-mushroom composite flour and its application in Indian flatbread (chapatti): evaluation of sensory, rheological, textural, and microstructural properties

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Authors

ASAnuradha Srivastava AAAnarase Dattatray Arjun BABrij Lal Attri

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Implication

This study shows improved antioxidant activity and microstructure in wheat-millet-mushroom composite flour, suggesting it may enhance chapatti quality.

Key Points

Chapatti made with a wheat-millet-mushroom composite flour exhibited improved microstructure and antioxidant activity, resulting in better sensory attributes.
The optimized flour blend comprising 82.3% wheat flour, 10% millet flour and 7.7% mushroom powder showed significant enhancements in chapatti quality.
Assessment utilized scanning electron micrographs to evaluate dough microstructure and revealed a notable difference in chapatti hardness.
This innovative composite flour approach supports healthier baked products, calling for further exploration in functional food applications.

Cite This Study

Srivastava et al. (2025) studied this question.

synapsesocial.com/papers/69402c4d2d562116f2902912 https://doi.org/10.1108/nfs-06-2025-0214

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Implication

This study shows improved antioxidant activity and microstructure in wheat-millet-mushroom composite flour, suggesting it may enhance chapatti quality.

Development of nutritionally enriched wheat-millet-mushroom composite flour and its application in Indian flatbread (chapatti): evaluation of sensory, rheological, textural, and microstructural properties

Discussion

Member takes

Implication

Key Points

Cite This Study

Development of nutritionally enriched wheat-millet-mushroom composite flour and its application in Indian flatbread (chapatti): evaluation of sensory, rheological, textural, and microstructural properties

Discussion

Member takes

Implication

Key Points

Cite This Study

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