• Sujeet Gupta
• Dr. Karunakar Singh
• Dr.Vinay Tripathi

This study examined the effects of soya flour substitutions at various proportions with wheat flour and evaluated the chapatti quality. Six types of formulations of flour for preparation of chapatti were prepared with soya flour & wheat flour ranging from 0%, 5%, 10%, 15%, 20%, and 100%. These flour were analyzed for physicochemical properties and chapatti made from these flours were evaluated for physical (Puffed height), textural, and organoleptic attributes. The supplementation of soya flour in wheat flour resulted in a significant increase in protein, crude fiber, ash contents of the flour. The puffed height were found to be higher in 10% soya flour blend chapatti 5.3 mm, as compared to other blends 5.2 mm (0%) 4.8 (5%) 4.6 (15%) 4.7 (20%) Textural measurement showed that hardness of chapatti decreased with the addition of soya flour. Sensory data indicated that the soya flour substitutions chapattis with up to 10% were acceptable.

Soya flour; Wheat flour; Chapatti; Puffed height; Hardness.

"Optimization of Wheat Flour and Defatted Soya Flour Blend for Production of Quality Chapatti", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 4, page no.396-401, April-2019, Available :http://www.jetir.org/papers/JETIRBF06078.pdf

"Optimization of Wheat Flour and Defatted Soya Flour Blend for Production of Quality Chapatti", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 4, page no. pp396-401, April-2019, Available at : http://www.jetir.org/papers/JETIRBF06078.pdf