Development and charachterization of barley supllemented flavored chapattis


  • Zanib Arshid National Institute of Food Science and Technology, University of Agriculture, Faisalabad
  • Majid Majeed National Institute of Food Science and Technology, University of Agriculture, Faisalabad
  • Imran Pasha National Institute of Food Science and Technology, University of Agriculture, Faisalabad
  • Muhammad Usman Khan Department of Energy Systems Engineering, University of Agriculture Faisalabad, 38000, Faisalabd
  • Mohammad Ali Shariati Head of Research Department, LLC Science and Education
  • Pigorev Igor Kursk State Agricultural Academy, Kursk



Composite flour technology, antioxidant, total dietary fiber, chapatti


Food scientist are actively involved to improve the quality of wheat through composite flour technology by supplementing wheat flour with other grain flours. Barley grains are outstanding source of total dietary fibers (TDF) and offers remarkable quantity of active ingredients for health elevation and disease prevention. Purposely, the current research work was designed to improve the nutritional potential of wheat chapattis by including barley flour 10%, 20%, 30% along with the addition of functional blend (Methi powder and garlic paste) 2%, 4%, 6% levels respectively. Wheat and barley composite flour were analyzed for its chemical, mineral, antioxidant and total dietary composition. The supplementation of barley flour and functional blend into wheat flour enhanced the mineral. Addition of barley flour and functional blend increased total phenolic in composite flour 0.41 (control) to 0.69 mg GAE.100g-1 and DPPH from 20.95 - 23.82%. Total dietary fiber in composite flour varied form 3.11% (control) to 7.69% (30% barley flour with 6% functional blend). Total dietary fiber in chapattis ranged from 6.04 (control) to 8.21% (30% barley flour with 6% functional blend). 30% supplementation of barley flour and 4% addition of functional blend presented better sensory response of the prepared chapattis. All the outcomes revealed that nutritionally rich chapattis should be incorporated in daily diet to explore the dietary worth of barley.


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How to Cite

Arshid, Z. ., Majeed, M. ., Pasha, I. ., Khan, M. U., Shariati, M. A. ., & Igor, P. . (2018). Development and charachterization of barley supllemented flavored chapattis. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 99–107.

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