Optimization of processed amaranth grain flour chapatti using response surface methodology

In the present investigation attempts have been made to process boiled amaranth grain (amaranthus cruentus) into flour and analyzing the physiochemical properties and proximate composition of flour and to develop fiber rich chapatti by the addition of optimized proportions of Wheat flour (WF), Boiled Amaranth Grain Flour (BAGF) and Water(W) with other ingredients using Response Surface Methodology (RSM) for acceptable Chapatti considering Carbohydrate, Protein, Fat, Fiber, Diameter, Product weight and overall acceptability as a response variables. Combinations of wheat flour, Boiled amaranth grain flour and Water with their lower and upper limits are 80-90g, 10-20g and 60-70g respectively were optimized by varying proportions to result a better quality chapatti. Whereas iodized salt and vegetable oil were kept constant for all formulations. Results revealed that, Response Surface Methodology (RSM) was applied for optimization, the multiple regressions was used to get optimum levels and it was found that desirable values of Carbohydrate (75.83g), Protein (13.16), Fat (3.45), Fiber (2.80 g), Diameter (6.19cm), Product weight (162.99g) and Overall Acceptability (7.30) was obtained for the corresponding optimum condition of wheat flour (80gm), boiled amaranth grain flour (20gm) and Water (70ml). Hence it is concluded that RSM was used successfully to optimize the level of wheat flour and boiled amaranth grain flour for the development of value added Chapatti.