Ingredients and Process Standardization of Thepla: An Indian Unleavened Vegetable Flatbread using Hierarchical Cluster Analysis

S.S. Arya ； Sonal Patil

《Advance Journal of Food Science and Technology》 4卷5期 (2012/10) Pp. 286-293

並列摘要

Thepla is an Indian unleavened flatbread made from whole-wheat flour with added spices and vegetables. It is particularly consumed in western zone of the India. The preparation of thepla is tedious, time consuming and requires skill. In the present study standardization of thepla ingredients were carried out by standardizing each ingredient on the basis of Overall Acceptability (OA) score. Sensory analysis was carried out using nine-point hedonic rating scale with ten trained panellists. Standardized ingredients of thepla were: salt 3%, red chili powder 2.5%, fenugreek leaves 12%, cumin seed powder 0.6%, coriander seed powder 0.6%, ginger garlic paste (1:1) 6%, asafoetida 0.6% and oil 3% w/w of whole wheat flour on the basis of highest sensory OA score. Further thepla process parameters such as time, temperature, diameter of thepla and weight of dough were standardized on the basis of sensory OA score. Obtained sensory score data was processed for Hierarchical Cluster Analysis (HCA).

並列關鍵字

Hierarchical Cluster Analysis (HCA) ； Indian unleavened vegetable flat bread ； ingredient and process Standardization ； thepla