| Abstrakt: |
Parottais a wheat flour based, circular and creamish white colored south Indian traditional product. It possesses light brown spots on the surface, a soft pliable hand‐feel, soft and slightly chewy texture, with distinct layers, optimum oiliness, easy breakdown in the mouth, and with typical pleasant taste and aroma. A sensory score card, based on the above parameters, was prepared to assess the quality of parotta. The survey of the quality characteristics of parotta from different commercial sources showed variation in the overall quality score from 40‐75 for the maximum score of 100 indicating a lack of consistency in the quality of parotta. Parotta dough water absorption was standardized using a farinograph. The effect of mixing period (1, 4 and 8 min), rest period (0, 30 and 60 min), sheeting thickness (2.5, 5.0 and 7.5 mm), baking time (1, 2 and 3 min) and baking temperature (175, 205 and 230C) on the quality of parotta was studied. The optimum processing conditions arrived at for the preparation of parotta are mixing time, 4.0 min; rest period, 30 min; sheeting thickness, 5 mm; baking time, 2.0 min, and baking temperature, 230C. The overall quality score of parotta prepared from the flours varying in protein quantity, quality, dough mixing time and stability was highest at 4.0 min mixing time. |
