Rheological Characterization of Chapatti Fortified with Chia and Cantaloupe Seeds Flour

Abstract

Chia seeds (Salvia hispanica L.) are highly nutritious, offering abundant vitamins, minerals, antioxidants, and omega-3 fatty acids. They contain significantly higher levels of micronutrients than wheat flour. Similarly, cantaloupe seeds (Cucumis melo L.) are rich in antioxidants and have been shown to extend the shelf life of chapatti. This study developed and analyzed ten formulations to evaluate the effects of incorporating varying proportions of chia seeds (0–10%) and cantaloupe seeds (0–20%) into wheat flour for chapatti production. The findings highlight the potential of using these seeds to create healthier chapatti without compromising quality. The enriched chapatti exhibited better hydration properties and required shorter dough stability times, suggesting improved efficiency for large-scale production. The addition of chia and cantaloupe seeds enhanced sensory attributes, particularly by softening the chapatti texture, which aligns with consumer preferences for softer flatbreads. The study observed a notable increase in water absorption capacity, ranging from 59.36% to 71.56%. Dough development times varied between 1.52 and 4.32 minutes, while stability times decreased from 9.17 to 4.03 minutes. Chapatti hardness was reduced, with texture values decreasing from 8.936 to 6.91, contributing to its improved softness. Among the formulations, treatment T6 (comprising 74% wheat flour, 20% cantaloupe seed flour, and 6% chia seed flour) achieved the highest consumer acceptability. In conclusion, fortifying chapatti with chia and cantaloupe seed flours not only enriches its nutritional content but also enhances its functional and rheological properties, offering a healthier and more appealing alternative for consumers