Nutritional, sensory, and storage evaluation of Indian flatbread supplemented with quinoa and pearl millet flour

Abstract The purpose of present study is to develop a nutritionally enriched Indian flatbread using nutritionally balanced crops. In this study, the whole wheat meal was used as a control and in formulations it was supplemented with quinoa (10%–40%), pearl millet (15%), and potato (5%) flour. The prepared formulations were evaluated for their chemical, physical, microstructural, texture, pasting, and sensory properties. Further, the shelf life of partially baked and packed flatbread at low temperature was also studied. The protein content of formulated flatbread increased from 7.30% to 8.12% with increase in percentage of quinoa flour from 10% to 40%. The pasting properties of composite flour showed a significant ( p < .05) reduction in peak, breakdown, trough, final, and setback viscosities. However, change in pasting behavior had no significant effect on dough handling, and the composite dough was smooth and sticky, and flatbread made with up to 30% quinoa flour showed full puffing. Color attributes of enriched flatbread showed a darker color than control, however, it was preferred by the panelists up to the optimum level of 30% quinoa flour. Scanning electron microscopy results indicated that the addition of quinoa and pearl millet flour destroyed the gluten network structure in the dough. Storage studies indicated shelf life of 10 days of partially baked and packed flatbread in a refrigerator freezer. The flatbread with formulation containing 50% whole wheat meal, 30% quinoa flour, 15% pearl millet flour, and 5% potato flour was found to be overall accepted by the consumer. Practical Applications The present study will lead to the development of nutritional and functional composite flatbread that will open up a new venture for utilizing quinoa and pearl millet flour for reducing malnutrition in developing countries.