Evaluating the synergistic effect of emulsifiers as antistaling agents in the improvement of quality characteristics of ready-to-eat chapati (Indian flatbread) Effect of emulsifiers as antistaling agents in Indian flatbread
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Abstract
Chapati is an unleavened flatbread precisely consumed as a staple food across India and the Middle East. The staling limits the shelf life of the sensory qualities of chapati. Emulsifiers act as antistaling agents due to their structural interaction with starch and water in food. Hence, an optimal combination of emulsifiers, namely diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl-2 lactylate (SSL), and glycerol monostearate (GMS), was formulated using response surface modelling to study their synergistic action in improving the quality of RTE chapaties. The responses were water activity, soluble starch, hardness, lightness, and sensory characteristics. The optimized combination of emulsifiers was 0.26% DATEM, 0.5% SSL, and 1% GMS. Emulsifiers in chapati increased the moisture and soluble starch percentage. The reduction in hardness value suggests the softness effect of emulsifiers with increased sensory acceptability. A lower enthalpy value (479.6 J.g-1) was observed in optimized chapati than that of the control (580.4 J.g-1) from the DSC thermograms. The TGA studies illustrated the mass loss at (T > 375℃), was 18.2% and 16.52% in optimized and control chapaties, respectively. Hence, the study suggests the optimized combination of emulsifiers is useful in improving the palatability and shelf stability of ready-to-eat preserved chapaties.
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References
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Gabriel A.A. Estimation of water activity from pH and Brix values of some food products. Food Chemistry, 2008, 108(3): 1106-1113. https://doi.org/10.1016/j.foodchem.2007.11.077
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Patil S.P., Arya S.S. Influence of additives on dough rheology and quality of Thepla: An Indian unleavened flatbread. Journal of Food Measurement and Characterization, 2016, 10(2): 327-335. https://doi.org/10.1007/s11694-016-9310-7
Ramya P., Chaubal A., Kulkarni K., Gupta L., Kadoo N., Dhaliwal H. S., Chhuneja P., Lagu M., Gupt V. QTL mapping of 1000-kernel weight, kernel length, and kernel width in bread wheat (Triticum aestivum L.). Journal of Applied Genetics, 2010, 51(4): 421-429. https://doi.org/10.1007/BF03208872
Rao P., Nussinovitch A., Chinachoti P. Effects of selected surfactants on amylopectin recrystallization and on recoverability of bread crumb during storage. Cereal Chemistry, 1992, 69(6): 613-618. Available at: https://www.cerealsgrains.org/publications/cc/backissues/1992/Documents/69_613.pdf
Ribotta P.D., Pérez G.T., León A.E., Añón M.C. Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids, 2004, 18(2): 305-313. https://doi.org/10.1016/S0268-005X(03)00086-9
Selomulyo V.O., Zhou W. Frozen bread dough: Effects of freezing storage and dough improvers. Journal of Cereal Science, 2007, 45(1): 1-17. https://doi.org/10.1016/j.jcs.2006.10.003
Shaikh I.M., Ghodke S.K., Ananthanarayan L. Inhibition of staling in chapati (Indian unleavened flat bread). Journal of Food Processing and Preservation, 2008, 32(3): 378-403. https://doi.org/10.1111/j.1745-4549.2008.00185.x
Shujun W., Wenyuan G., Wei J., Peigen X. Crystallography, morphology and thermal properties of starches from four different medicinal plants of Fritillaria species. Food Chemistry, 2006, 96(4): 591-596. https://doi.org/10.1016/j.foodchem.2005.03.014
Stampfli L., Nersten B. Emulsifiers in bread making. Food Chemistry, 1995, 52(4): 353-360. https://doi.org/10.1016/0308-8146(95)93281-U
Tebben L., Chen G., Tilley M., Li Y. Improvement of whole wheat dough and bread properties by emulsifiers. Grain & Oil Science and Technology, 2022, 5(2): 59-69. https://doi.org/10.1016/j.gaost.2022.05.001
Tian Y., Li Y., Manthey F.A., Xu X., Jin Z., Deng L. Influence of β-cyclodextrin on the short-term retrogradation of rice starch. Food Chemistry, 2009, 116(1): 54-58. https://doi.org/10.1016/j.foodchem.2009.02.003
Wang S., Li C., Zhang X., Copeland L., Wang S. Retrogradation enthalpy does notalways reflect the retrogradation behavior of gelatinized starch. Science Reports, 2016, 6(1): 20965. https://doi.org/10.1038/srep20965
Willhoft E.M.A. Bread staling: I. Experimental study. Journal of the Science of Food and Agriculture, 1971, 22(4): 176-180. https://doi.org/10.1002/jsfa.2740220406
Zhang Y., Zhang G. Starch content and physicochemical properties of green wheat starch. International Journal of Food Properties, 2019, 22(1): 1463-1474. https://doi.org/10.1080/10942912.2019.1651739
Zhygunov D., Mardar M., Kovalyova V. Use of enzyme preparations for improvement of the flour baking properties. Food Science and Applied Biotechnology, 2018, 1(1): 26-32. https://doi.org/10.30721/fsab2018.v1.i1.21
Al-Abbasy Omar Y, Sarah A., Younus I., Omar R.A. Ahmad S. Maillard reaction: formation, advantage, disadvantage and control. A review. Food Science and Applied Biotechnology, 2024, 7(1): 145-161. https://doi.org/10.30721/fsab2024.v7.i1.333
AOAC Official Methods 2015.06 (50.10.01). Minerals and trace elements in infant formula and adult/paediatric nutritional formula. Gaithersburg, MD, USA, AOAC International, 2015.
Bepary R.H., Wadikar D.D. Optimization of rice bean cooking parameters for the production of instant/convenience foods using response surface methodology. Journal of Food Processing and Preservation, 2018, 42(3): e13547. https://doi.org/10.1111/jfpp.13547
Chirife J., del Pilar Buera M., Labuza T.P. Water activity, water glass dynamics, and the control of microbiological growth in foods. Critical Reviews in Food Science and Nutrition, 1996, 36(5): 465-513. https://doi.org/10.1080/10408399609527736
Eduardo M., Svanberg U., Ahrné L. Effect of hydrocolloids and emulsifiers on baking quality of composite cassava-maize-wheat breads. International Journal of Food Science, 2014(1): 479630. https://doi.org/10.1155/2014/479630
Gabriel A.A. Estimation of water activity from pH and Brix values of some food products. Food Chemistry, 2008, 108(3): 1106-1113. https://doi.org/10.1016/j.foodchem.2007.11.077
George J., Ramana K.V., Bawa A.S., Siddaramaiah. Bacterial cellulose nanocrystals exhibiting high thermal stability and their polymer nanocomposites. International Journal of Biological Macromolecules, 2011, 48(1): 50-57. https://doi.org/10.1016/j.ijbiomac.2010.09.013
Ghodke S.K. Effect of guar gum on dough stickiness and staling in chapatti-an Indian unleavened flat bread. International Journal of Food Engineering, 2009, 5(3): 1317. https://doi.org/10.2202/1556-3758.1317
Gómez A.V., Buchner D., Tadini C.C., Añón M.C., Puppo M.C. Emulsifiers: effects on quality of fibre-enriched wheat bread. Food and Bioprocess Technology, 2013, 6(5): 1228-1239. https://doi.org/10.1007/s11947-011-0772-7
Gujral H.S., Gaur S. Instrumental Texture of Chapati as Affected by Barley Flour, Glycerol Monostearate and Sodium Chloride. International Journal of Food Properties, 2005, 8(2): 377-385. https://doi.org/10.1081/JFP-200059492
Hasenhuettl G.L., Emulsifier-Carbohydrate Interactions. In: Food Emulsifiers and Their Applications: Second Edition (G.L. Hasenhuettl, R.W. Hartel Eds.): Springer, New York, 2008, pp. 63-88. Print ISBN: 978-0-387-75283-9, Online ISBN: 978-0-387-75284-6 https://doi.org/10.1007/978-0-387-75284-6_4
Hemalatha M.S., Prasada Rao U.J.S. Effect of surfactant and fat on chapati making quality and control of its staling. Current Research in Food Science, 2022, 5(1): 11-18. https://doi.org/10.1016/j.crfs.2021.11.010
Chiravi K., Khan M.A., Wadikar D.D., Mahesh C., Semwal A.D. Starch retrogradation: role of food ingredients and extrinsic factors. Food Science and Engineering, 2023, 4(2): 204-215. https://doi.org/10.37256/fse.4220232939
Khan I., Niazi S., Iqbal M. Whole grain chapatti: shelf-life enhancement by various techniques and their impact on quality. Journal of Global Innovation and Agriculture Science, 2017, 5(2): 74-83. Available at: https://jgiass.com/pdf-reader.php?file=121_paper.pdf&path=issue_papers
Khan M.A., Chiravi K., Wadikar D.D., Mahesh C., Harilal P.T., Semwal A.D. Effect of yeast on functional and rheological characteristics of whole wheat flour and its effect on quality of chapati. Journal of Food Science and Technology, 2023, 60(9): 2385-2392. https://doi.org/10.1007/s13197-023-05759-3
Kumar K.A., Sharma G.K. The effect of surfactants on multigrain incorporated short biscuit dough and its baking quality. Journal of Food Measurement and Characterization, 2018, 12(2): 1360-1368. https://doi.org/10.1007/s11694-018-9750-3
Omoregie Egharevba H. Chemical Properties of Starch and Its Application in the Food Industry. In: Chemical Properties of Starch. First Edition (M.O. Emeje Ed.): IntechOpen, 2020, pp. 60-87. Online ISBN: 978-1-83880-116-8. https://doi.org/10.5772/intechopen.78119
Pareyt B., Finnie S.M., Putseys J.A., Delcour J.A. Lipids in bread making: Sources, interactions, and impact on bread quality. Journal of Cereal Science, 2011, 54(3): 266-279. https://doi.org/10.1016/j.jcs.2011.08.011
Patil S.P., Arya S.S. Influence of additives on dough rheology and quality of Thepla: An Indian unleavened flatbread. Journal of Food Measurement and Characterization, 2016, 10(2): 327-335. https://doi.org/10.1007/s11694-016-9310-7
Ramya P., Chaubal A., Kulkarni K., Gupta L., Kadoo N., Dhaliwal H. S., Chhuneja P., Lagu M., Gupt V. QTL mapping of 1000-kernel weight, kernel length, and kernel width in bread wheat (Triticum aestivum L.). Journal of Applied Genetics, 2010, 51(4): 421-429. https://doi.org/10.1007/BF03208872
Rao P., Nussinovitch A., Chinachoti P. Effects of selected surfactants on amylopectin recrystallization and on recoverability of bread crumb during storage. Cereal Chemistry, 1992, 69(6): 613-618. Available at: https://www.cerealsgrains.org/publications/cc/backissues/1992/Documents/69_613.pdf
Ribotta P.D., Pérez G.T., León A.E., Añón M.C. Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids, 2004, 18(2): 305-313. https://doi.org/10.1016/S0268-005X(03)00086-9
Selomulyo V.O., Zhou W. Frozen bread dough: Effects of freezing storage and dough improvers. Journal of Cereal Science, 2007, 45(1): 1-17. https://doi.org/10.1016/j.jcs.2006.10.003
Shaikh I.M., Ghodke S.K., Ananthanarayan L. Inhibition of staling in chapati (Indian unleavened flat bread). Journal of Food Processing and Preservation, 2008, 32(3): 378-403. https://doi.org/10.1111/j.1745-4549.2008.00185.x
Shujun W., Wenyuan G., Wei J., Peigen X. Crystallography, morphology and thermal properties of starches from four different medicinal plants of Fritillaria species. Food Chemistry, 2006, 96(4): 591-596. https://doi.org/10.1016/j.foodchem.2005.03.014
Stampfli L., Nersten B. Emulsifiers in bread making. Food Chemistry, 1995, 52(4): 353-360. https://doi.org/10.1016/0308-8146(95)93281-U
Tebben L., Chen G., Tilley M., Li Y. Improvement of whole wheat dough and bread properties by emulsifiers. Grain & Oil Science and Technology, 2022, 5(2): 59-69. https://doi.org/10.1016/j.gaost.2022.05.001
Tian Y., Li Y., Manthey F.A., Xu X., Jin Z., Deng L. Influence of β-cyclodextrin on the short-term retrogradation of rice starch. Food Chemistry, 2009, 116(1): 54-58. https://doi.org/10.1016/j.foodchem.2009.02.003
Wang S., Li C., Zhang X., Copeland L., Wang S. Retrogradation enthalpy does notalways reflect the retrogradation behavior of gelatinized starch. Science Reports, 2016, 6(1): 20965. https://doi.org/10.1038/srep20965
Willhoft E.M.A. Bread staling: I. Experimental study. Journal of the Science of Food and Agriculture, 1971, 22(4): 176-180. https://doi.org/10.1002/jsfa.2740220406
Zhang Y., Zhang G. Starch content and physicochemical properties of green wheat starch. International Journal of Food Properties, 2019, 22(1): 1463-1474. https://doi.org/10.1080/10942912.2019.1651739
Zhygunov D., Mardar M., Kovalyova V. Use of enzyme preparations for improvement of the flour baking properties. Food Science and Applied Biotechnology, 2018, 1(1): 26-32. https://doi.org/10.30721/fsab2018.v1.i1.21
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How to Cite
K., Chiravi et al.
Evaluating the synergistic effect of emulsifiers as antistaling agents in the improvement of quality characteristics of ready-to-eat chapati (Indian flatbread).
Food Science and Applied Biotechnology, [S.l.], v. 8, n. 1, p. 24-36, mar. 2025.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/435>. Date accessed: 20 apr. 2025.
doi: https://doi.org/10.30721/fsab2025.v8.i1.435.