Rheological and Sensory Quality of Ready‐to‐bake Chapatti During Frozen Storage

The effect of prolonged frozen storage at − 18C, on the textural and sensory properties of ready‐to‐bake frozen chapatti (R‐BFC) was evaluated. The R‐BFC samples were prepared from normal‐ (control) and microwave‐treated (18% moisture content for 80 s) wheat grains. Results showed that the extensibility of dough and maximum load for resistance increased gradually in both the samples during frozen storage; however, the increase was lesser in the treated ones. Chapattis prepared from both R‐BFC samples exhibited higher hardness, cohesiveness, chewiness and lower springiness values during frozen storage. Microwave‐treated R‐BFC samples were rated as better retained in color, texture and overall acceptability scores as compared with control, up to 6 months of storage at − 18C. Thiamin and riboflavin contents were monitored during frozen storage and a loss of 12.0–14.5% in thiamin and 4–6% in riboflavin after 6 months of frozen storage was recorded. PRACTICAL APPLICATIONS During frozen storage, various physical, rheological and sensory changes occur in the food products, which determine the consumer's acceptability. The results of this study will help to establish quality of the frozen chapattis with respect to texture, color and aroma which will meet the consumer's acceptance. The protocol for the storage of frozen chapattis will help the industry to deliver the product of optimum quality.