Optimization of Ingredients and Process Formulations on Functional, Nutritional, Sensory and Textural Properties of Thalipeeth : Indian Multigrain Pancake

摘要

Thalipeeth is an Indian traditional unleavened pancake. The name can be explained as thali that is a shape of a plate or dish or disk like and peeth is flour. Thalipeeth is a type of savory multigrain unleavened pancake made from bhajani flour with added spices and seasoning. The preparation of thalipeeth is tedious, time-consuming and requires skill. The present study was aimed toward optimization of ingredients, process standardization on basis of functional properties, organoleptic and nutritional evaluation of thalipeeth. It was observed that in vitro protein digestibility and in vitro GI were 64 and 44, respectively, which were considered a low GI category. From the present study it was found out that optimized thalipeeth was more nutritious and statically significant in varying levels of ingredients and process parameters. ANOVA was used to establish the correlation between these process variables and functional properties of thalipeeth.