Interactive effect of additives on quality characteristics of retort processed RTE chapati and its optimization

Area of Science:

• Food Science
• Material Science

Background:

• Starch retrogradation in flatbreads (chapati) negatively impacts texture and shelf life.
• Food additives can improve baked goods by interacting with the food matrix.

Purpose of the Study:

• To investigate the effects of various additives on chapati quality parameters.
• To determine optimal additive concentrations for improved chapati characteristics.

Main Methods:

• Evaluated citric acid, malic acid, DATEM, SSL, and GMS as additives.
• Assessed quality parameters: water activity, soluble starch, hardness, color, and sensory attributes.
• Utilized statistical analysis to find optimal additive combinations.

Main Results:

• Optimized levels: 0.1% citric/malic acid, 0.56% DATEM, 0.5% SSL, 1% GMS.
• Increased moisture (31.33% to 34.46%) and soluble starch (3.22% to 4.17%).
• Reduced hardness (12.03 N to 8.86 N) and improved thermal stability.

Conclusions:

• Additives enhance moisture, soluble starch, and texture of chapati.
• Optimized additive blends improve ready-to-eat chapati quality without negative sensory impact.