Optimization of wheat-sorghum composite flour for the production 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 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.