Instrumental Texture of Chapati as Affected by Barley Flour, Glycerol Monostearate and Sodium Chloride

Chapaties from wheat flour were prepared by incorporating barley flour (0, 10, and 20%w/w), glycerol monostearate (GMS, 0, 0.25, and 0.5%w/w) and sodium chloride (0, 0.5, and 1%w/w). The instrumental texture of fresh and 24 h-stored chapati were evaluated. An objective method to measure, the instrumental texture of chapati, based on tensile deformation, has been presented. The extensibility decreased whereas load to rupture and deformation modulus increased upon storage of chapati. GMS, barley flour, and sodium chloride at all levels significantly affected the instrumental texture of chapati. All the three ingredients prevented staling of chapati as exhibited by higher extensibility values after 24 h of storage. A regression model was developed, and the coefficients had high R2 values (≥0.83) and can be used to predict the textural behaviour of chapati.