Development and charachterization of barley supllemented flavored chapattis


  • Zanib Arshid National Institute of Food Science and Technology, University of Agriculture, Faisalabad
  • Majid Majeed National Institute of Food Science and Technology, University of Agriculture, Faisalabad
  • Imran Pasha National Institute of Food Science and Technology, University of Agriculture, Faisalabad
  • Muhammad Usman Khan Department of Energy Systems Engineering, University of Agriculture Faisalabad, 38000, Faisalabd
  • Mohammad Ali Shariati Head of Research Department, LLC Science and Education
  • Pigorev Igor Kursk State Agricultural Academy, Kursk



Composite flour technology, antioxidant, total dietary fiber, chapatti


Food scientist are actively involved to improve the quality of wheat through composite flour technology by supplementing wheat flour with other grain flours. Barley grains are outstanding source of total dietary fibers (TDF) and offers remarkable quantity of active ingredients for health elevation and disease prevention. Purposely, the current research work was designed to improve the nutritional potential of wheat chapattis by including barley flour 10%, 20%, 30% along with the addition of functional blend (Methi powder and garlic paste) 2%, 4%, 6% levels respectively. Wheat and barley composite flour were analyzed for its chemical, mineral, antioxidant and total dietary composition. The supplementation of barley flour and functional blend into wheat flour enhanced the mineral. Addition of barley flour and functional blend increased total phenolic in composite flour 0.41 (control) to 0.69 mg GAE.100g-1 and DPPH from 20.95 - 23.82%. Total dietary fiber in composite flour varied form 3.11% (control) to 7.69% (30% barley flour with 6% functional blend). Total dietary fiber in chapattis ranged from 6.04 (control) to 8.21% (30% barley flour with 6% functional blend). 30% supplementation of barley flour and 4% addition of functional blend presented better sensory response of the prepared chapattis. All the outcomes revealed that nutritionally rich chapattis should be incorporated in daily diet to explore the dietary worth of barley.


Download data is not yet available.


Metrics Loading ...


AACC, 2000. Approved Methods of American Association of Cereal Chemists. American Association of Cereal Chemists, MN, USA : MN, USA.

Afify, A. M. R., El-Beltagi, H. S., EL-Salam, S. M. A., Omran, A. A. 2012. Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. Journal of Tropical Biomedicine, vol. 2, no. 3, p. 203-209. DOI:

Afzal, B., Pasha, I., Zahoor, T., Nawaz, H. 2016. Nutritional potential of fenugreek supplemented bread with special reference to antioxidant profiling. Pakistan Journal of Agriculture Science, vol. 53, p. 217-223. DOI:

Ajithkumar, A., Anderson, R., Aman, P. 2005. Content and molecular behaviour of extractable -glucan in American and Swedish oat samples. Journal of Agriculture of Food Chemistry, vol. 53, no. 4, p. 1205-1209. PMid:15713042 DOI:

AOAC. 2006. Official Methods of Analysis of Association of Official Analytical Chemists International. 18th ed. Arlington, VA, USA : AOAC Press.

Arab, E. A. A., Helmy, I. M. F., Bareh, G. F. 2010. Nutritional evaluation and functional properties of chickpea (Cicer arietinum L.) flour and the improvement of spaghetti produced from its. Journal ofAmerican Science, vol. 6, no. 10, p. 1055-1072.

Beswa, D. 2008. Assessment of the feasibility of using a wheat-Finger millet composite flour for bread making : dissertation theses. South Africa : University of Johannesburg.

Butt, M. S., Shahzadi, N., Suleria, H. A. R., Sultan, T., Chohan, M. I. 2011. Effect of dietary fiber in lowering serum glucose and body weight in sprague dawley rats. Functional Foods in Health Disease, vol. 8, no. 2011, p. 261-278. DOI:

Dhingra, S., Jood, S. 2004. Effect of flour blending on functional, baking and organoleptic characteristics of bread. International Journal of food Science Technology, vol. 39, no. 2, p. 213-222. DOI:

Dholakia, B. B. 2001. Molecular approaches to decipher quantitative traits governing grain quality in hweats : dissertation theses. India : University Pune.

Edge, M., Jones J. M., Marquart. L. 2005. A new life for whole grians. Journal of the American Diet Association, vol. 105, no. 12, p. 1856-1860. PMid:16321586 DOI:

Ejaz, R. 2014. Preparation of barley and oatmeal supplemented chapaties and its impact on serum biochemical profile in normal individuals : M.Sc. Thesis. Faisalabad, Pakistan : University of Agriculture.

Elzamzamy, F. M. 2014. Chemical, Sensory and Microbiological Evaluation of Novel two Products Manufactured from Germinated Barley and Wheat Grains. British Journal of Applied Science and Technology, vol. 4 no. 14, p. 2100-2113. DOI:

Frost, D. J., Adhikari, K., Lewis D. S. 2011. Effect of barley flour on physical and sensory characteristics of chocolate chip cookies. Journal of food science and Technology, vol. 48, no. 5, p. 569-576. PMid:23572789 DOI:

Gujral, H. S., Pathak, A. 2002. Effect of composite flours and additives on the texture of chapati. Journal of Food Engineering, vol. 55, no. 2, p. 173-179. DOI:

Hussein, A. M. S., Abd El-Azeem, A. S., Hegazy, A. M., Afifi, A. A., Gamal, H. R. 2011. Physiochemical, Sensory and Nutritional Properties of corn-fenugreek Flour composite biscuits. Austutrilian Journal of Basic and Applied Science, vol. 5, no. 4, p. 84-95.

Hussein, A. M. S., Kamil, M. M., Hegazy, N. A., Abo El-Nor, S. A. H. 2013. Effect of Wheat Flour Supplemented with Barely and/or Corn Flour on Balady Bread Quality. Polish Journal of Food Nutrition, vol. 63, no. 1, p. 11-18. DOI:

Jilal, A. 2011. Assessment of genticaly diverse international barley germplasm for development of food product applications : dissertation theses. Lismore, NSW : Southern Cross University.

Han, X., Shen, T., Lou, H. 2007. Dietary Polyphenols and Their Biological Significance. ‎International Journal of Molecule Science, vol. 8, no. 9, p. 950-988. DOI:

Huma, N. 2004. Fortification of whole flour with iron flour the production of unleavened flat bread (Chapattis) : dissertation theses. Faisalabad, Pakistan : National Institute of Food Science and Technology, University of Agriculture.

Kahkonen, M. P., A. I. Hopia, H. J. Vuorela, J. P. Rauha, Khan, M. I. 2009. Utilization of soy bean as a functional food. Dissertation theses. Faisalabad, Pakistan : University of Agriculture.

Lagasse, S. L., Hatcher, D. W., Dexter, J. E., Rossnagel, B. G., Izydorczyk, M. S. 2006. Quality characteristics of fres and dried white salted noodles enriched with flours from hull-less barley genotypes of diverse amylose content. Cereal Chemistry, vol. 83, no. 2, p. 202-210. DOI:

Meilgard, M. M., Civille, G. V., Carr, T. 2007. Sensory evaluation techniques. 4th ed. New York, NY, USA : CRC Press. 600 p. ISBN 9781482216905.

Niazi, S. 2015. M.Sc. Thesis. Faisalabad, Pakistan : University of Agriculture.

Pihlaja, K., Kujala, T. S., Heinonen, M. 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agriculture and Food Chemistry, vol. 47, no. 10, p. 3954-3962. PMid:10552749 DOI:

Prosky, L., Asp, N.G., Schweizer, T., Devries, J. Furda, I. 1987. Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study. Journal of Association of Analls Chemistry, vol. 71, no. 5, p. 1017-1023. DOI:

Ragaee, S., Abdel-Aal, E. S. M., Noaman, M. 2006. Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry, vol. 98, no. 1, p. 32-38. DOI:

Shahzadi, N. 2004. Use of composite flour for chapatti preparation in relation to serum profile : dissertation theses. Faisalabad, Pakistan : University of Agriculture.

Shahzadi, N. 2004. Use of composite flours for chapati preparation in relation to serum profile : dissertation theses. Faisalabad, Pakistan : University of Agriculture.

Slavin, J. L., Jacobs, D., Marquart, L. 2001. Grain processing and nutrition. Critical Reviews in Biotechnology, vol. 21, p. 49-66. PMid:11307845 DOI:

Sharma, P., Gujral, H. S. 2011. Effect of sand roasting and microwave cooking on antioxidant activity of barley. Food Research International, vol. 44, no. 1, p. 235-240. DOI:

Sharma, P., Gujral, H. S., Singh, B. 2012. Antioxidant activity of barley as affected by extrusion cooking. Food Chemistry, vol. 131, no. 4, p. 1406-1413. DOI:

Sudha, M. L., Eipson, S. W., Hafeeza, K., Naidu, M. M., Rao, G. V. 2015. Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha-an Indian flat bread. Journal of Food Science and Technology, vol. 52, no. 2, p. 1-9. PMid:25694692 DOI:

Verardo V., Ylenia, R., Trivisonno, M. C., Marconi, E., Caboni, M. F. 2010. Effect of the addition of air-classiffed barley flours on the lipid stability of bakery products. European Food Research Technology, vol. 231, no. 2, p.309-319. DOI:

Yamlahi, A. E., Ouhssine, M. 2013. Utilization of barley (Hordeum vulgare L.) flour with common wheat (Triticum aestivum L.) flour in bread-making. Annual of Biological Research, vol.4, p. 119-129.

Wahid, A. 2006. Productivity losses in barley attributable to ambient atmospheric pollutants in Pakistan. Atmosphere Environment, vol. 40, no. 28, p. 5342-5354. DOI:




How to Cite

Arshid, Z. ., Majeed, M. ., Pasha, I. ., Khan, M. U., Shariati, M. A. ., & Igor, P. . (2018). Development and charachterization of barley supllemented flavored chapattis. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 99–107.

Most read articles by the same author(s)