Abstract:
The use of wheat composite flour for commercial production and consumption of leavened flat bread
Naan are relatively new in Sri Lanka. This study investigated the optimization of composite flour on the
quality of Naan by mixing wheat and sorghum flour at different ratios. Sorghum flours were used at 0, 10,
20, 30, 40 and 50% by weight to rep)ace the wheat flour in the Naan. The formulated Naan were assessed
for physico-chemical and organoleptic qualities. The moisture, protein, fiber, minerals, loaf weight and
loaf volume of the developed Naan were evaluated. The highest moisture content of 1,1.L30/o was recorded
in the Naan made with 100% wheat flour whereas 50% incorporation decreased the moisture content to
8.110/o. The fiber content increased from 4.78 to 6.040/o with the increased rate of sorghum flour
substitution from 0 to 50o/o. Highest mineral content of 2.91%o was recorded for 5oo/o sorgbum flour
contained Naan. The highest Naan bread volume of 233cm3 obtained for 1000/o wheat flour, while flour
containing 50% sorghum flour resulted in the lower volume of 187cm3. Sensory evaluation showed that
naan supplemented with 40% sorghum flour were well acceptable in terms of color, taste, texture, aroma
and overall acceptability. The mixture of 40o/o sorghum flour and 60% wheat flour had been successful for
the production of leavened bread Naan with improved physico-chemical and organoleptic qualities within
the universally accepted standards. Based on the storage studies, the Naan packed in the low-density
polythylene could be frozen stored at -10"C for 90 days without any significant changes in the quality
characteristics.
