Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes

Detalhes bibliográficos
Autor(a) principal: AMIR,Rai Muhammad
Data de Publicação: 2020
Outros Autores: HUSSAIN,Muhammad Naveed, AMEER,Kashif, AHMED,Anwaar, AHMAD,Asif, NADEEM,Muhammad, RIAZ,Aayesha, CHUGHTAI,Muhammad Farhan Jahangir, KHALIQ,Adnan, AHSAN,Samreen, KAUSAR,Rukhsana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600436
Resumo: Abstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant (p < 0.05) differences between the cultivars studied. The flours obtained from wheat cultivars Fatehjang 2016, Borlaug 2016 and Gold 2016 demonstrated increasing tendency in protein content and dry and wet gluten. Wet gluten was significantly higher in Fatehjang 2016 (30.08%) and significantly lower (26.21%) in wheat variety named Gold 201. Fatehjang 2016 and Borlaug 2016 showed the most appealing physical properties among all cultivars. On the basis of rheological and sensory parameters, Fatehjang 2016 was found to be the most suitable variety for production of chapatti followed by Borlaug 2016.
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spelling Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributeswheat varietiesphysicochemicalrheological propertiessensory evaluationchapattiAbstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant (p < 0.05) differences between the cultivars studied. The flours obtained from wheat cultivars Fatehjang 2016, Borlaug 2016 and Gold 2016 demonstrated increasing tendency in protein content and dry and wet gluten. Wet gluten was significantly higher in Fatehjang 2016 (30.08%) and significantly lower (26.21%) in wheat variety named Gold 201. Fatehjang 2016 and Borlaug 2016 showed the most appealing physical properties among all cultivars. On the basis of rheological and sensory parameters, Fatehjang 2016 was found to be the most suitable variety for production of chapatti followed by Borlaug 2016.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600436Food Science and Technology v.40 suppl.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.31619info:eu-repo/semantics/openAccessAMIR,Rai MuhammadHUSSAIN,Muhammad NaveedAMEER,KashifAHMED,AnwaarAHMAD,AsifNADEEM,MuhammadRIAZ,AayeshaCHUGHTAI,Muhammad Farhan JahangirKHALIQ,AdnanAHSAN,SamreenKAUSAR,Rukhsanaeng2020-11-23T00:00:00Zoai:scielo:S0101-20612020000600436Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-11-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
title Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
spellingShingle Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
AMIR,Rai Muhammad
wheat varieties
physicochemical
rheological properties
sensory evaluation
chapatti
title_short Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
title_full Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
title_fullStr Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
title_full_unstemmed Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
title_sort Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
author AMIR,Rai Muhammad
author_facet AMIR,Rai Muhammad
HUSSAIN,Muhammad Naveed
AMEER,Kashif
AHMED,Anwaar
AHMAD,Asif
NADEEM,Muhammad
RIAZ,Aayesha
CHUGHTAI,Muhammad Farhan Jahangir
KHALIQ,Adnan
AHSAN,Samreen
KAUSAR,Rukhsana
author_role author
author2 HUSSAIN,Muhammad Naveed
AMEER,Kashif
AHMED,Anwaar
AHMAD,Asif
NADEEM,Muhammad
RIAZ,Aayesha
CHUGHTAI,Muhammad Farhan Jahangir
KHALIQ,Adnan
AHSAN,Samreen
KAUSAR,Rukhsana
author2_role author
author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv AMIR,Rai Muhammad
HUSSAIN,Muhammad Naveed
AMEER,Kashif
AHMED,Anwaar
AHMAD,Asif
NADEEM,Muhammad
RIAZ,Aayesha
CHUGHTAI,Muhammad Farhan Jahangir
KHALIQ,Adnan
AHSAN,Samreen
KAUSAR,Rukhsana
dc.subject.por.fl_str_mv wheat varieties
physicochemical
rheological properties
sensory evaluation
chapatti
topic wheat varieties
physicochemical
rheological properties
sensory evaluation
chapatti
description Abstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant (p < 0.05) differences between the cultivars studied. The flours obtained from wheat cultivars Fatehjang 2016, Borlaug 2016 and Gold 2016 demonstrated increasing tendency in protein content and dry and wet gluten. Wet gluten was significantly higher in Fatehjang 2016 (30.08%) and significantly lower (26.21%) in wheat variety named Gold 201. Fatehjang 2016 and Borlaug 2016 showed the most appealing physical properties among all cultivars. On the basis of rheological and sensory parameters, Fatehjang 2016 was found to be the most suitable variety for production of chapatti followed by Borlaug 2016.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600436
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600436
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.31619
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 suppl.2 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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