A review of wheat chapatti: Quality attributes and shelf stability parameters

Abstract

Chapattis have been a global dietary staple since ancient times serving as a primary source of carbohydrates, proteins, dietary fiber and minerals. The escalating prevalence of health challenges such as diabetes, cardiovascular diseases etc. driven by evolving lifestyles, environmental factors, underscores the urgent need for innovative chapatti formulations. To address current and future challenges effectively, there is a compelling requirement to explore novel formulations that not only maintain low glycemic-index and high protein content of chapattis but also enrich them with minerals, vitamins and dietary fibers. The review delves into key quality attributes that define the nutritional and textural characteristics of wheat including the presence of essential micronutrients and bioactive compounds to highlight the potential health benefits associated with regular consumption. The role of different processing parameters in enhancing the quality and shelf stability of wheat chapatti along with the critical aspect of utilizing additives, elucidating various factors influencing the preservation of wheat chapatti over time has been investigated. Furthermore, the findings offer practical insights for food industry professionals contributing to the overall improvement of global food security and dietary well-being.

Keywords

• Chapatti
• Flat bread
• Nutrition
• Quality
• Shelf-stability