OPTIMIZATION OF WHEAT-SORGHUM COMPOSITE FLOUR FOR THE PRODUC TION AND ENHANCED STORABILITY OF LEAVENED FLAT BREAD NAAN

Abstract

The use of wheat composite flour for commercial production and consumption of leavened flat bread Naan are not yet popularized in Sri Lanka. The present study assessed the effect of optimization of composite flour on the quality of Naan by mixing wheat and sorghum flour at different ratios. Sorghum flours were used 0, 10, 20, 30, 40 and 50 % by weight to replace 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 de veloped Naan were evaluated. The highest moisture content (11.13 %) was recorded in the Naan made with 100 % wheat flour whereas 50 % incorporation resulted in decreased moisture content of 8.11 %. The fiber content in creased from 4.78 to 6.04 % with the increment of sorghum flour substitution from 0 to 50 %. The highest miner al content of 2.91 % was recorded from 50 % sorghum flour contained Naan. The highest Naan bread volume of 233cm3 obtained from 100 % wheat flour, while the mixture containing 50 % sorghum flour resulted in the lower volume of 187cm3 . As revealed by the sensory evaluation, Naan supplemented with 40 % sorghum flour was well acceptable in terms of colour, taste, texture, aroma and overall acceptability. The mixture of 40 % sorghum flour and 60 % wheat flour was found to be successful for the production of leavened bread Naan with improved physi co-chemical and organoleptic qualities within the universally accepted standards. Based on the storage studies, the Naan packed in the low density polyethylene could be frozen stored at -10°C for 90 days without any significant changes in the quality characteristics.