EFFECT OF HYDROCOLLOIDS ON RHEOLOGICAL, MICROSTRUCTURAL AND QUALITY CHARACTERISTICS OF PAROTTA – AN UNLEAVENED INDIAN FLAT BREAD

The effect of hydrocolloids – namely Arabic (AR), guar (GR), xanthan (XN), carrageenan (CG) and hydroxypropylmethylcellulose (HPMC) – on the rheological, microstructural and quality characteristics of south Indian parotta was studied separately at the level of 0.5%. Addition of hydrocolloids increased farinograph water absorption. The extensograph resistance to extension at 135 min increased with the addition of hydrocolloids. Addition of XN, GR and CG decreased extensibility, while AR and HPMC increased extensibility. The alveograph maximum over pressure increased, with the exception of AR, and average abscissa at rupture decreased with different hydrocolloids. The amylograph peak viscosity increased with all the hydrocolloids. In the micrographs of dough treated with different hydrocolloids, the starch granules appeared coated with gum, and the coating appeared prominent in the case of dough treated with GR and HPMC. Among the hydrocolloids tried, GR brought about the greatest improvement in the quality of parotta, followed in decreasing order by HPMC, XN, CG and AR. PRACTICAL APPLICATIONS In India, demand for the large-scale manufacture of packed parottas is increasing. The beneficial effects of hydrocolloids in parotta-making have not yet been explored. This paper discusses the effect of different hydrocolloids on the rheological characteristics of dough in relation to parotta. The information generated on the use of hydrocolloids that are beneficial for parotta-making will be useful for the large-scale manufacturers of parotta.