Indian Journal of Science Analysis The International Journal for Science ISSN 2319 – 7730 EISSN 2319 – 7749 © 2016 Discovery Publication. All Rights Reserved

Preparation of Rotti fortified with flax seed & it’s preservation

Publication History Received: 31 January 2016 Accepted: 24 February 2016 Published: 1 March 2016

Citation Prasad Reddy MN, Shemwal AD, Ayub khan M, Er. Umesh, Shushma DK, Divya Shree, K. Preparation of Rice Rotti fortified with flax seed & it’s preservation. Indian Journal of Science, 2016, 23(79), 253-267

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PREPARATION OF RICE ROTTI FORTIFIED WITH FLAX SEED & IT’S PRESERVATION

Prasad Reddy, M.N, Shemwal, A.D. M. Ayub khan, Er. Umesh, Shushma D.K. and Divya shree, k IICPT, Thanjavur. [email protected]

Abstract: Indian diet is mainly cereal based. Cereals are not only a good source of complex carbohydrates but also provide substantial amount of vitamins, minerals, phytochemicals and antioxidants. The aim of this study was to produce complementary food that will meet the nutritional requirement of infants, aged persons, youths, children by addition of nutrient rich flax seed. Efforts were made to prepare rice fortified with flax seed along with other ingredients. Rice roti fortified with flaxseed at different concentration (0-20%) was subjected for sensory evaluation by a panel of semi trained judges and found that incorporation of flaxseed (10%) was optimum to get well accepted rice rotti Standardized. flax seed roti was analyzed for its proximate composition standardized. Sorbic acid was used to enhance the shelf-life of roti. Initially and a regular interval of time samples were analyzed for proximate composition, physico-chemical parameters, microbiological and sensory evaluation. It was found that rottis preserved using Sorbic acid remained microbiologically stable even after 1 month of storage studies as compared to rottis prepared without using Sorbic acid which get spoiled due to the development of mold growth after 8 days of storage. During storage, there was a slight increase in peroxide value, free fatty acid value, thiobarbituric acid value. There was no significant increase in hardness during storage.

Key words: - rice; flaxseed; Sorbic acid; sensory evaluation; microbiological profile

Introduction: Flat are very popular world where it constitutes a major source of protein and calories. There are several forms of flat , and the variation is mainly in terms of ingredients, technology, and quality. Modifications have been made in order to improve the quality and delicacy of these flat breads. With urbanization and industrialization, the demand for ready to eat and easy to carry products resembling flat bread in appearance has increased. In , is one of the daily staples, consumed in the form of different flat breads such as , Parotha, Phulka, and Tandoori Roti. (Shabir Ahmad Mir et.al., 2014) Due to health concern there is an incerease demand towards functional foods (pandurang marplle, et.al.,) Roti () is the most popular food consumed in India. Roti is known by various names in the different languages of India: chapatti (Hindi), bhakri (Marathi), rotla

(Gujarati), rotte (Telugu) etc. AkkiRoti is a rice-based breakfast item unique to the state of , but extremely popular. Akki-Rotti means rice- in the native language, Kannada. It is made of which is mixed with salt and water and kneaded well to make softdough.Sliced onions and carrots,chopped coriander, cumin seeds and 254 Page

sesame seeds can also be added while the dough. Oil is spread uniformly during of rottis. Flaxseed one of the oldest cultivated crops, continues to be widely grown for oil, fibre, and food (Oomah, 2001). Increasing demand for edible oil sources with significant percentages of omega-3 fatty acids is resulting in consumption of flaxseed as a functional food. Flaxseed is also added to animal feed to improve animal reproductive performance and health (Heimbach, 2009; Turner et al.,2014). It is high in PUFA (73% of total fatty acids), moderate in MUFA(18%), and low in SFA (9%), linoleic acid constitutes is about 16% of total fatty acids, ALA about 57% (Morris, 2001; Oomah & Mazza,1993). Flax seed reduces the risk of cardiovascular diseases, causes reduction in bodyweight and accumulation (Park & Velasquez, 2012). Protection of our blood vessels from inflammatory damage is also provided by the lignans in flaxseeds (Dodin et al., 2008). Since flaxseed contains, three bioactive components dietary fibres, lignans and ALA, synergistically shows health benefits such as reduction in the risk of occurrence of breast cancer (Lowcock, Cotterchio, & Boucher, 2013), Rice (Oryza sativa) is the most important food crop in South-East Asia. Rice is a staple food of half of the population of the world. It provides instant energy as its most important component is carbohydrate (starch). Rice flour is rich in starch and is used for making various food materials. In husked rice, protein content ranges in btn 7% to 12%, the brown rice is rich in some vitamins, especially B1 or thiamine (0.34 mg), B2 6 or riboflavin (0.05 mg), niacin or nicotinic acid (4.7 mg). In contrast, the white rice is poor in vitamins (0.09 mg of vitamin B1, vitamin B2 0.03 mg and 1.4 mg of niacin). Parboiled rice is rich in these vitamins as a result of their particular process. Earlier many workers have developed chapattis / rottis using different ingredients. But information is scanty about the preparation of rice roti, its shelf-life enhancement and also its nutritional enhancement by the incorporation of flax seed. Hence efforts were being made to standardise the recipe for the preparation of rice roti fortified with flax seed to evaluate its shelf-life by monitoring its changes in its physic-chemical, sensory, microbiological parameters.

2. Materials and methods Rice flour ,flax seed flour, sunflower oil, onions, Bengal gram, were procured from (Mohan Bandar Mysore.) fresh Greenchilli, Green leafy vegetables (methi palak, coriander, mint), cumin seeds desiccated coconut were procured from local market.

2.1 preparation of flax seed flour Flax seed was roasted on pan about 75 for 15 in other case used. 80-90 (p.marplle et.al., 2014) flax seeds are milled by using centrifugal mill and sieve in standard mesh size 500 mm.

2.2 Blanching of green leafy vegetables The green leafy vegetables were cleaned to remove the impurities (Marplle et.al.,2014).The chopped green leafy vegetables were blanched for about 2 min as per prescribed methods.

2.3 preparation of dough Known quantity of rice flour, chopped onions, blanched leafy vegetables, salt, cumin

seeds, desiccated coconut, Bengal gram, flax seed were take. Known quantity of hot water was added and little oil was added to get soft dough. Mixing was continued to get desired consistency. Preservative is added initially dissolve the preservative with water add before addition of gruel to flour and proper mix it the dough was kept aside for 10 minutes by 255 covering with a wet muslin cloth. Page

2.4 Preparation of rotti The flour was made in to dough with gruel and hot water the 100g of rice flour was taken for preparation of rotti with different proportion of flax seed flour at 10%, 15%, 20% and addition of preservative at concentration of 1000 ppm (0.1g /100g of flour) were kneaded nicely to make soft dough of uniform consistency. The dough was well kneaded on a wooden or metal platform (unhale d,s. et.al., shobha et.al.,) take 2 aluminium foils and cut it in round shape, cut same size muslin cloth keep the small ball of dough around 80gms in between muslin cloth and foil and press it in a chapathi press on ball flattening machine. And slowly remove the foil and muslin cloth and bake it on a flat surface thava.

Sensory evaluation of flax seed fortified Rice rotti The sensory evaluation of different proportions flax seed flour fortified rice rotti (stickiness, mouth feel, overall acceptability) was carried out after every 3 days up to 30 days by semi trained panel of 15 judges on a 5 point hedonic scale (amerine et.al.,1980).

Evaluation of microbial quality of rice rotti The rotti prepared with varying proportions of flax seed flour and with preservative (Sorbic acid 1000 ppm) were subjected to microbial analysis TPC, Y&M were estimated by using nutrient agar and potato dextrose agar respectively with the help of pour plate technique the microbial count was taken up to 30 days intervals of 3 days after preparation the results were expressed in colony forming unit (CFU/ g) of sample (chandru et.al.,)

Results and discussion: Raw material analysis of rice flour and flax seed flour Constituents/100g Rice flour Flax seed flour Moisture 7.475 2.2 Protein 6.26 20.4 Fat 0.256 32.5 Minerals(Ash) 0.671 3.46 Crude fibre 0.51 7.6 Carbohydrate 83.928 32.84

Roasted flaxseed flour, rice flour were analyzed for moisture, ash, crude protein, fat and crude fiber carbohydrate, minerals ash, according to methods described in AOAC (2000). The Proximate composition of full fat flaxseed flour and rice flour is shown in table: 1.The results showed that flaxseed flour contains highest amount of fat, protein, ash, crude fibre as compared to rice flour. Moisture content and carbohydrate content of rice flour is higher than the flax seed flour.

Proximate analysis for flax seed fortified rice roti Constituents Control roti 10% flaxseed With sorbic acid Moisture 33.65 33.69 33.75 Protein 4.81 9.46 8.55

fat 4.88 9.40 9.45 Ash 2.68 3.7 3.72 Crude fibre 2.01 4.32 4.345

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The changes in physical, chemical attributes were studied to evaluate the shelf-life of rice roti prepared using flax seed are shown in table 2. It is clear that there were no significant changes in moisture content of rottis prepared using rice flour, and 10% flax seed powder and found to be 33.65% and 33.69% respectively. In case of rottis prepared using preservatives also there were no significant changes in moisture content. There was a significant increase in the protein content of rottis prepared using 10% flax seed as compared to rottis prepared using rice flour alone, use of preservatives did not affect the protein content of rottis Similarly there was an increase in fat content of rottis prepared using flax seed. The increase in fat content may be due to the presence of high fat content in flax seed (Sarhad J.2008) Incorporation of flax seed also resulted in increase in fibre content as shown in table 2 Rottis prepared using 10% flax seed had fibre content of 4.3% as compared to those prepared using only rice flour as shown inTable2. The increase in fibre content in flax seed incorporated rottis may be due to the fact that flax seed is a good source of fiber and but also will provide more nutrition and health benefits.(Sarhad J.2008&Maheshwari(2005) and also early reported that cookies containing 20% and lower levels of flaxseed flour were acceptable. (Chetanaet al.(2010). and Husain (2006)

Standardization of flax seed incorporated rottis

Parameters Control roti 10% flax seed 15% flax seed 20% flax seed Appearance 4.12±0.35 3.87±0.44 3.71±0.48 3.30±0.87 Flavor 4.06±0.41 4.06±0.41 3.93±0.77 3.37±1.18 Breakability 4.06±0.47 3.87±0.64 3.56±0.72 3.37±0.91 Stickiness 3.75±0.70 3.87±0.64 3.50±0.92 3.12±0.99 Mouth Feel 3.81±0.65 4.18±0.5 3.50±0.92 3.25±0.88 OAA 4.0±0.46 4.18±0.53 3.68±0.70 3.12±0.87

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Rottis were prepared using rice flour and flax seed flour at different concentration viz 100:0; 90:10; 85:15 and 80:20 keeping other ingredients like cumin seeds 15gm, salt 2.5gm coriander 25gms ,spinach(25gms) Methi 25gms mint leaves 15gms, Greenchilli 10gms, onion 80gms, desiccated coconut 35gms Bengal gram 10gms and oil 5gms, constant for all the formulations. Rottis were prepared as per the method described in Materials and Methods section. Rottis prepared using different formulations were subjected for sensory evaluation to a panel of 15 semi trained judges to assess different attributes like appearance, flavor, breakability, stickiness and, mouth feel and overall acceptability on a 5 point hedonic scale with 5 as excellent in all respects and 1 as disliked. Based on sensory criteria it was found that with the incorporation of flax seed there was a decrease in sensory scores. The decrease in sensory scores with the increase in flax seed may be due to the presence of brown color of flax seed which became dark brown at high baking temperature due to the presence of pigments like leutin / zeaxanthin in flax seed (USDA, 2007). Early also reported may have also contributed to the darker color of bakery products due to the high protein content of flaxseed (Borrelliet al., 2003). Taste of the rotti was considerably influenced due to flaxseed incorporation from the table it is clear that taste got affected with the increase in flax seed and it may be due to the presence of unacceptable nutty flavour of flax seed which enhances with the increase in its content in rottis. From the table it is clear that rottis prepared using 10% flax seed were acceptable to the panelists and beyond the level were not acceptable hence 10% incorporation of flax seed to prepare rice rottis was taken as optimum. Use of preservative: One batch of standardized rottis were prepared by using Sorbic acid which acts as antifungal agent (0.1%) these rottis were packed in polypropylene pouches and kept for impack sterilization for 2 hrs at 90oC. Initially and at a regular interval of time they were analyzed for different physico-chemical, sensory and microbiological parameters along with rottis prepared without using Sorbic acid.

Table 4 Sensory score for optimized rotti

Parameters Control 10% flax seed with preservative Appearance 4±0.462 3.65±0.51 3.76±0.41 Flavor 3.62±0.74 3.95±0.42 3.65±0.59 Breakability 3.12±0.35 3.62±0.51 3.55±0.52 Stickiness 3.56±0.62 3.62±0.51 3.81±0.53

Mouth Feel 3.35±0.72 3.55±0.57 3.72±0.40 OAA 3.41±0.72 3.65±0.50 3.64±0.56 From the table it is evident that sensory attributes as measured by appearance, flavour breakability, stickiness, mouth feel and overall acceptability decreased with the increase flax seed flour concentration as shown in (Table3). Since rottis prepared by using 10% flax seed (90:10) received 3.65 score on a 5 point hedonic scale, and rottis prepared by using only rice flour and more than 10% flax seed received less scores compared to those prepared by using 10% flax seed flour, it was considered as optimum and the addition of the preservative

(Sorbic acid) did not affect the sensory parameters of the flax seed fortified rice roti

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Chemical analysis Table: Chemical analyses in storage studies

Control 10% Preservative

Days PV FFA PV FFA PV FFA TBA Browing

0st 7.3 1.037 7.74 1.09 7.65 1.07 0.058 0.062 5

5th 8.1 1.232 8.78 1.33 8.50 1.12 0.059 0.063 2 - - - - 10th 9.23 1.30 0.063 0.065 - - - - 15th 9.89 1.39 0.065 0.068 - - - - 20th 11.24 1.47 0.069 0.071 - - - - 25th 13.12 1.52 0.072 0.075 - - - - 30TH 14.58 1.59 0.075 0.078

The changes in lipid peroxidation as measured by the changes in peroxide value (PV), free fatty acid value (FFA) and thiobarbituric acid value (TBA) in chapaties prepared by using with and without Sorbic acid and stored at room temperature conditions. It was found that during storage (30 days), PV increased from7.65 to 14.58meqO2/Kg fat. Earlier also, Khan et al (2011) also reported an increase in peroxide value in thermally processed chapattis. FFA values increases from1.07 to 1.59 % oleic acid and TBA values increased from 0.058 to 0.075 MA Kg / sample. This increase is may be due to the fact that rice roti had only solids and there was no liquid medium in it, hence there has been no dilution of TBA reacting substances and as a result there was a gradual increase on storage the changes in browning in rice roti were measured as optical density of the alcoholic extract at 420 nm during storage shows increase in browning indices from 0.062 to 0.078 OD

Mineral composition mg/100g Rottis prepared using 10% flax seed flour (optimum) were analyzed for mineral contents as shown in the table (Table:8) it was found sodium increases from 1.782 to 1.768 mg/100g, potassium 122 to 128 mg/100g; calcium from 30.8 to 34.1mg/100g and zinc from 1.20 to 1.63 mg/100g. Iron was found to decrease from 7.48 to 7.24 mg/100g.

Metals Wavelength(nm) control 10%flax Preservative Na 589.0 1.782 1.768 1.733 K 766.5 122 128 123 Ca 422.7 30.8 34.1 33.1 Fe 248.3 7.48 7.24 6.50 Zn 213.9 1.20 1.63 1.57

5.5 Storage Studies of Rottis Table: 10 Sensory of Control stored rotti 259 slo.no 0th day 3rd day 6th day 9th day Page

Color 7.875 7.583 6.708 4.7098 Aroma 7.666 7.025 5.68 3.85 Taste 8.083 7.825 6.9 4.8 Texture 7.825 7.254 5.4 3.95 OAA 7.86225 7.42175 6.172 4.32745

Table: 11 Sensory of 10% flax seed rotti

Slo.no 0th day 3rd day 6th day 9th day Color 7.625 7.291 6.625 4.33 Aroma 7.916 7.3 6.87 4.019 Taste 7.981 7.528 5.952 3.832

Texture 8.253 7.35 4.23 2.364 OAA 7.94375 7.36725 5.91925 3.63625

Table: 12 Sensory of Preservative added rotti slo.no 0th day 3rd day 6th day 9th day 12th day 15 th 18 th 21 th 25 th 28 th day day day day day Color 7.541 7.35 7.12 6.952 6.1 5.825 4.528 3.984 3.286 2.56 Aroma 7.902 7.625 7.18 6.8 6.025 5.9 4.28 3.8 3.028 2.056 Taste 7.992 7.653 7.425 6.725 6.256 5.8 4.585 3.25 3 2.123 Texture 8.152 7.965 7.562 6.82 6.45 5.423 3.28 2.635 2.354 1.98 OAA 7.89675 7.64825 7.32175 6.82425 6.20775 5.737 4.16825 3.41725 2.917 2.17975

Fig:4 5 Sensory of Control rotti Sensory of 10% flaxseed added rotti

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Fig:6 Sensory of preservative added rotti

Table: 10, 11, 12 and fig: 4, 5, &6 shows the changes in sensory attributes of rottis during storage there was a significant decrease in sensory scores after 30 days of storage. Initially, sensory score of rice + flax seed incorporated rottis was found to 7.86 on a 9 point hedonic scale, but after 30 days of storage, it decreased to 4.32 on a 9 point hedonic scale, were significant changes in sensory scores of 30 day’s storage. In the preservative added rottis decreases from7.89 to 2.175 as shown in table as well as in the fig: on a 9 point hedonic scale the same trend was observed in other parameters viz color, aroma, taste, texture etc. as shown in fig:

Microbial Studies of Rottis Rottis were analyzed for microbiologically by using standard Plate Technique, The analysis was done at the interval of three days and the data is shown in table 13From the table it is clear that rottis prepared using sorbic acid and impact sterilization remained stable and acceptable for 30 days of storage at ambient temperature conditions whereas, rottis subjected for impact sterilization without using any chemical preservatives remained stable for only 9days. Microbial analysis was done to study the microbial quality of flaxseed fortified rice roti by using Pour Plate Technique. The analysis was done at the interval of three days after the preparation of flaxseed fortified rice roti with the 10%flax seed flour and with preservative while the obtained results are presented in Table 13 The control sample showed surface growth on 9 day whereas preservative added sample showed surface growth on 30th day respectively for total plate count, and yeast and mould count. Sample 3 was in good condition up to 30th day storage. The growth of bacteria increases from 8 to more than the growth of yeasts and moulds nil. There were fluctuations in the growth of bacteria 261 Atstart there was increase inbacterial population, then decline followed by further increase in Page

their population. . As per the WHO (1994) guideline the total plate count, and Yeast and mould count should be less than 2x and 1 x per gram respectively.

13/1/15 SPC Coliform Y&M CONTORL 8 NIL NIL

10% FLAX 6 NIL NIL SORBIC ACID 5 NIL NIL 16/1/15 CONTORL 9 NIL NIL

10% FLAX 5 NIL NIL SORBIC ACID 4 NIL NIL 19/1/15 CONTORL >103 NIL NIL 3 10% FLAX >10 NIL NIL SORBIC ACID 3 NIL NIL 22/1/15 CONTORL - - -

10% FLAX - - - SORBIC ACID 2 Nil Nil 27/1/15 CONTORL - - -

10% FLAX - - - SORBIC ACID 1 Nil Nil 29/1/15 CONTORL - - -

10% FLAX - - - SORBIC ACID 1 Nil Nil 1/02/15 CONTORL - - -

10% FLAX - - - SORBIC ACID 1 Nil Nil 4/02/15 CONTORL - - -

10% FLAX - - - SORBIC ACID Nil Nil Nil 7/02/15 CONTORL - - -

10% FLAX - - - SORBIC ACID Nil Nil Nil 10/02/15 CONTORL - - -

10% FLAX - - -

SORBIC ACID Nil Nil Nil 13/02/15

CONTORL - - - 262

10% FLAX - - - Page

SORBIC ACID Nil Nil Nil

Table: 14 Fatty acid profile of flax seed fortified rotti

Fatty acid content 10% flax seed Rice rotti

Lauric acid 8.31 7.33 Stearic acid 3.05 2.95 Palmitic acid 9.37 7.69 Oleic acid 25.81 27.13 Myristic acid 3.05 2.75 Linoleic acid 48.49 44.17 Linolenic acid 2.96 5.12

Control rotti

From the above table :14 clearly indicating that the incorporation of the flax seed increases the fatty acid composition of the linoleic acid, oleic acid increases from 44.17 to 48 % ,26 to 27.13 respectively. And also palmitic stearic, oleic acid also increases as shown in fig 7& 8

Summary and Conclusion:  Flax seeds were used for the preparation of rice roti at different concentration. It was found that incorporation of 10% flax seed was optimum to prepare rice rotti with

desired sensory attributes.  Since rice rotti is a perishable and get spoiled within 36 hrs of storage, sorbic acid was used to enhance the shelf-life of rice rotti.  Rice rotti preserved with sorbic acid remained stable and acceptable for more than 30 263 days. Page

 During storage there was an increase in peroxide value, free fatty acid value, thiobarbituric acid value and browning and decrease in sensory scores. There was a gradual decrease in sorbic acid content after 30 days of storage

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