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Development of nutritionally enriched wheat-millet-mushroom composite flour and its application in Indian flatbread (chapatti): evaluation of sensory, rheological, textural, and microstructural properties

Anuradha Srivastava, Anarase Dattatray Arjun, Brij Lal Attri, Anupama Anand, Ved Prakash Sharma

Nutrition & Food Science (2026) 56 (1): 252–272.

https://doi.org/10.1108/NFS-06-2025-0214

Published: 02 December 2025

... and compared dough rheology, chapatti hardness and microstructure with control. Design/methodology/approach A D-optimal mixture design (R² > 0.90) assessed the effects of wheat flour ( WF ), MF and MP on flour nutritional, antioxidant and color properties and chapatti sensory attributes...

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Journal Articles

Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles

P.D. Shere, Prashant Sahni, A.N. Devkatte, V.N. Pawar

Nutrition & Food Science (2020) 50 (6): 1267–1277.

https://doi.org/10.1108/NFS-10-2019-0318

Published: 21 April 2020

... is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree. Design/methodology/approach Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation...

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Development of nutritionally enriched wheat-millet-mushroom composite flour and its application in Indian flatbread (chapatti): evaluation of sensory, rheological, textural, and microstructural properties

Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles

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