EFFECT OF MALTED BUCKWHEAT ON THE SENSORY AND NUTRITIONAL PROFILES OF SEL-ROTI by Archana Bhatta Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal 2021 Effect of Malted Buckwheat on the Sensory and Nutritional Profiles of Sel-roti A dissertation submitted to the Department of Food Technology, Central Campus of Technology, Tribhuvan University, in partial fulfillment of the requirements for the degree of B.Tech. in Food Technology by Archana Bhatta Department of Food Technology Central Campus of Technology, Dharan Institute of Science and Technology Tribhuvan University, Nepal March, 2021 ii Tribhuvan University Institute of Science and Technology Department of Food Technology Central Campus of Technology, Dharan Approval Letter This dissertation entitled Effect of Malted Buckwheat on the Sensory and Nutritional Profiles of Sel-roti presented by Archana Bhatta has been accepted as the partial fulfillment of the requirement for the B. Tech. degree in Food Technology. Dissertation Committee 1. Head of the Department __________________________________ (Mr. Basanta Kumar Rai, Prof.) 2. External Examiner ______________________________________ (Mr. Raj Kumar Rijal, DFTQC Chief) 3. Supervisor _____________________________________________ (Mr. Kabindra Bhattarai, Asst. Prof.) 4. Internal Examiner ______________________________________ (Mr. Arjun Ghimire, Asst. Prof.) March, 2021 iii Acknowledgements I express my deep sense of gratitude to my supervisor Asst. Prof. Kabindra Bhattarai, Teaching Assistant, Central Campus of Technology, Dharan for providing me excellent guidance, advice, encouragement and inspirations throughout the work. I am also grateful to Assoc. Prof. Dr. Dil Kumar Limbu (Campus chief, Central Campus of Technology), Prof. Basanta Kumar Rai (Chairperson, Department of Food Technology) for their kind support, cooperation and facilitation during my dissertation work. Special thanks are also expressed to all my respected teachers for their participation, encouragement and academic support throughout my dissertation work. Similarly, I would like to express thanks to sensory panelists who assisted me in evaluating the product i.e., sel- roti. I would like to acknowledge the entire library and laboratory staffs of Central Campus of Technology for their cooperation and support during the work. I am grateful to all my friends, Stuti Sapkota, Diwash Acharya, Subash Sigdel, Saroj Katawal, Saphal Ghimire who assist me directly or indirectly, throughout the work. Finally, I am highly indebted to my parents and family members for their great love, care, encouragement, inspiration and moral support without whom this work has not been completed successfully. Archana Bhatta Date of Submission: March, 2021 iv Abstract The aim of this research was to optimize buckwheat flour content and evaluation of effect on quality of sel-roti. Different formulations were made by using DOE (Design of Expert) v 7.1.5. D- optimal design is used to formulate the recipe. Buckwheat flour incorporated sel- roti was prepared with the incorporation of buckwheat flour in 0 parts, 2.52 parts, 5.04 parts, 10 parts, 12.44 parts, 14.96 parts, 17.48 parts, and 20 parts concentration with rice flour. The buckwheat grains were stepped in water for 20 h and germinated at 26- 28 ℃ in open environment for 3 days and were kilned at 45 ℃. The germinated buckwheat grains were processed into fine flour. The proximate analysis of prepared buckwheat flour and rice flour were carried out in the lab. The sensory analysis of buckwheat flour incorporated sel-roti of different concentration was carried out and analyzed statistically to obtain best formulation using Genstat Release 12.1 at 5% level of significance. 12.44 percent malted buckwheat flour incorporated sel-roti was found to be superior than other formulation based on sensory quality. Moisture content of sel-roti decreased with the increase in malted buckwheat flour incorporation from 0 – 20 parts and had significant effect on it. Likewise, malted buckwheat flour incorporation also had significant effect on the fat- uptake of sel-roti and increased with the increase in malted buckwheat flour proportion. The crude protein (% db), total ash (% db), iron content (mg/100 g), crude fat (% db) are found to be 9.73, 0.52, 2.67, 28.28 respectively in 12.44% malted buckwheat flour incorporated sel-roti which is higher as compared to values of control sample. Based on the sensory and physicochemical analysis, it was concluded that 12.44% malted buckwheat flour could be incorporated to improve the nutritional and sensory quality of sel-roti. v Contents Approval Letter .................................................................................................................. iii Acknowledgements ............................................................................................................. iv List of Tables ....................................................................................................................... ix List of Figures ...................................................................................................................... x List of color plates............................................................................................................... xi List of Abbreviations ......................................................................................................... xii 1. Introduction .................................................................................................................. 1-5 1.1 General introduction ............................................................................................... 1 1.2 Statement of the problem ........................................................................................ 3 1.3 Objectives ................................................................................................................ 3 1.3.1 General objective ....................................................................................... 3 1.3.2 Specific objectives ..................................................................................... 4 1.4 Significance of the study ......................................................................................... 4 1.5 Limitations of the work ........................................................................................... 4 2. Literature review ........................................................................................................ 5-37 2.1 Nomenclature and origin of sel-roti ........................................................................ 5 2.2 Ingredients for sel-roti preparation ......................................................................... 5 2.2.1 Rice ............................................................................................................ 6 2.2.2 Buckwheat ................................................................................................ 10 2.2.3 Sugar ........................................................................................................ 15 2.2.4 Ghee and other fats ................................................................................... 16 2.2.5 Frying fats and oils ................................................................................... 16 2.3 Malting .................................................................................................................. 17 2.3.1 Malting process ........................................................................................ 18 2.3.2 Physical changes during malting .............................................................. 19 2.3.3 Chemical changes during malting ............................................................ 19 2.4 Role of ingredient in quality of sel-roti ................................................................. 22 2.4.1 Flour ......................................................................................................... 22 2.4.2 Sugar ........................................................................................................ 22 2.4.3 Ghee and fats ............................................................................................ 22 2.4.4 Water ....................................................................................................... 23 2.5 Deep fat frying ...................................................................................................... 23 vi 2.6 Changes on frying ................................................................................................. 25 2.7 Traditional and improved methods of sel-roti preparation ................................... 26 2.8 Evaluating qualities of sel-roti .............................................................................. 32 2.9 Factors affecting sensory quality of sel-roti .......................................................... 33 2.9.1 Effect of soaking ...................................................................................... 33 2.9.2 Effect of particle size................................................................................ 33 2.9.3 Effect of kneading and ageing .................................................................. 33 2.9.4 Effect of consistency ................................................................................ 34 2.10 Chemical composition of rice and sel-roti .........................................................