Development of formulation for rollable and quality maize chapatti

Maize chapatti has vast limitations over wheat chapatti. It has a harder and dryer texture; a coarser appearance (cracks at ends); requires more skillful efforts thus reducing its acceptability and preparation by today’s generation. This study was carried out to monitor the effect of the incorporation of additives on the preparation technology, sensory studies, quality, and shelf life of chapatti. The investigation found to be useful at an optimum level of xanthan gum (0.75%), guar gum (0.75%), whey protein concentrate (5%), and potato starch (5%) incorporation in maize flour for improving the preparation technology and quality of maize chapatti. Mass sensory scores were also found to be very good for developed formulation in terms of rollability and taste of chapatti.