I= FORTIFICATION OF WHOLE WHEAT FLOUR WITH IRON FOR THE PRODUCTIONS OF UNLEAVENED FLAT BREAD (CHAPATTIS)
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Title of Thesis
FORTIFICATION OF WHOLE WHEAT FLOUR WITH IRON FOR THE PRODUCTIONS OF UNLEAVENED FLAT BREAD (CHAPATTIS)
Author(s)
Nuzhat Huma
Institute/University/Department Details
Institute of Food Science & Technology/ University of Agriculture Faisalabad
Session
2004
Subject
Food Technology
Number of Pages
206
Keywords (Extracted from title, table of contents and abstract of thesis)
whole wheat flour, iron, unleavened flat bread, chapattis, flour fortification, dough, baking, wheat milling, iron fortified flour, iron fortified dough

Abstract
No. Abstract
Download Full Thesis
3378.1 KB
S. No. Chapter Title of the Chapters Page Size (KB)
1 0 Contents
170.73 KB
2 1 Introduction 1
64.68 KB
3 2 Review Of Literature 6
535.3 KB
  2.1 Iron Deficiency: Causes And Consequences 6
  2.2 Intervention Strategies 9
  2.3 Flour Fortification 11
  2.4 Physico-Chemical Characteristics Of Wheat Grain And Flour 14
  2.5 Stability Studies Of Fortified Flour 18
  2.6 Dough Rheological Characteristics 23
  2.7 Influence Of Baking On Iron And Phytate 27
  2.8 Sensory Evaluation 28
  2.9 Bioavailability And Efficacy Studies Of Iron Fortified Flour 30
4 3 Materials And Methods 40
171.73 KB
  3.1 Physical Tests 40
  3.2 Wheat Milling 40
  3.3 Proximate Analysis Of Wheat Flours 41
  3.4 Rheological Characteristics 42
  3.5 Preparation Of Chapatti 42
  3.6 Sensory Evaluation 42
  3.7 Four Fortification 42
  3.8 Flour Packaging 43
  3.9 Storage 43
  3.10 Storage Studies 44
  3.11 Rheological Studies 49
  3.12 Effect Of Baking On Total Iron And Phytate 49
  3.13 Sensory Evaluation 49
  3.14 Efficacy Studies 49
  3.15 Acceptability Survey 52
  3.16 Statistical Analysis 52
5 4 Results And Discussion 53
2127.04 KB
  4.1 Selection Of Whole Wheat Flour For Chapatti Production 54
  4.2 Storage Stability Of Iron Fortified Flours 73
  4.3 Rheolgical Properties Of Iron Fortified Dough 107
  4.4 Baking Effect On Iron And Phytic A Cid Contents 124
  4.5 Sensory Evaluation Of Iron Fortified Chapatti 130
  4.6 Efficacy Of Iron Fortified Flours 143
  4.7 Community Based Acceptability Of Iron Fortified Flours 168
6 5 Summary 171
70.24 KB
7 6 Literature Cited 175
497.18 KB
  6.1 Appendixes