TITLE:
Optimization and Extension of Shelf-Life of Chapati Using Selected Natural Plant Extracts as Preservatives
AUTHORS:
Rajkumar Rahul, Sanjeevirayar Arrivukkarasan, Shanmugam Anhuradha
KEYWORDS:
Chapatti, Turmeric, Sweet Flag, Tea and Optimization
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.11,
November
30,
2022
ABSTRACT: Whole wheat flour is employed to prepare an unleavened
flat-baked chapati product. The majority of people in Asian communities residing
all over the world and the Indian subcontinent consume chapati as a traditional
staple food. There is an increase in demand for ready-to-eat chapatis due to changes
in lifestyle, so this study was initiated to increase the shelf-life of chapatis
using selected plant samples through optimization. The optimized dough was seen to have a good leavening
and soft texture with no change in their appearance, order, or taste. The spoilage
of the prepared and stored chapattis was monitored. At the conclusion of the 20 trials, the range of shelf-life
obtained was between 14 to 16 days. On studying the goodness of fit statistics in
the model used for the optimization based on the low s value (0.3717), there is a better description of the response. 97.94%
R2 value was obtained with consideration of the response describing the fitness of the model. Similarly,
its right and it determines adjacent R2 value, and predicted R2 value was not substantially less than the R2 value making the model fit.
On encoding the values 0.6625 for turmeric, 0.6625 for the sweet flag, and 0.7305
for tea powders can be used to obtain the maximized shelf-life of 16 days.