|Commercialization of Specialty Multigrain Flour (MaxGrain®) developed for intended baked products utilizing indigenous cereals; A step to improve nutritional status of the masses|
PI: Prof. Dr. Imran Pasha, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan
CoPI: Prof. Dr. Masood Sadiq Butt, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan
Industrial Collaborator: Mr. Raza Abbas, Rehmat Wheat Products, Pvt. Ltd., Lahore, Punjab, Pakistan.
In Pakistan, wheat is used as staple food with 70% gross utilization. Mostly Pakistani diets are comprised of wheat chapatti. These dietary patterns lead to limited dietary diversity as well as food security issues.
The project was designed with the objectives of development of specialty multigrain flours utilizing indigenous cereals, for commonly consumed foods in Pakistan i.e., bread, chapattis, and cookies to compensate for the needs of essential nutrients as well as to reduce burden on wheat alone as a staple diet.
Multigrain specialty flours for bread, cookies and chapattis were developed. 61 combinations of multigrain flours (blends of wheat flour with non-wheat cereals such as barley, oat, corn, millet, sorghum, and quinoa) were blended. 55 types of bread, 41 types of cookies and 42 types of chapattis developed. The products were assessed for sensory evaluation. 07 treatments for bread, 07 for cookies and 11 for chapattis were selected. These were further evaluated for chemical composition (moisture, ash, fat, fiber, and protein), antioxidant profile (TPC, TFC, DPPH assay), minerals (Mg, Mn, Zn, Cu, and Fe), rheology (RVA and farinograph) and product development (bread, cookies and chapattis).
Conclusively, blends of wheat with barley / corn at the substitution rate of 20% were rated highest for acceptability. For cookies wheat with oat/corn at 10% replacement of wheat and for chapattis, wholewheat blended with oat barley / corn were found the best at 30% replacement.