Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread

Table 4

Instrumental texture, Hunter Color Lab and puffing of straight grade flour, raw and processed potato powder, and supplemented chapatis.

Treatments	Hunter Color Lab					Instrumental texture			Puffing height (cm)
	L^∗	a^∗	b^∗	Hue	Chroma	Hardness (N)	Springiness (mm)	Gumminess (N, mm)
SGF	80.93 ± 0.28^c	2.18 ± 0.05^a	11.85 ± 0.07^b	79.56 ± 0.42^b	12.05 ± 0.08^b	—	—	—	—
Raw PP	88.33 ± 0.47^a	0.44 ± 0.02^b	14.45 ± 0.64^a	88.22 ± 0.16^a	14.46 ± 0.64^a	—	—	—	—
Processed PP	87.10 ± 0.14^b	0.31 ± 0.01^b	10.61 ± 0.54^b	88.32 ± 0.01^a	10.61 ± 0.54^b	—	—	—	—
T0	82.82 ± 0.83^a	1.89 ± 0.01^c	10.95 ± 0.07^e	80.18 ± 0.03^e	11.11 ± 0.07^e	3.17 ± 0.25^e	1.27 ± 0.04^a	3.10 ± 0.14^a	6.35 ± 0.07^a
T1	80.10 ± 0.14^b	1.73 ± 0.04^d	11.56 ± 0.02^d	80.66 ± 0.01^d	11.69 ± 0.01^d	4.85 ± 0.07^d	1.11 ± 0.01^b	2.32 ± 0.03^b	5.83 ± 0.10^b
T2	77.15 ± 0.21^c	1.84 ± 0.03^c	12.11 ± 0.02^c	80.92 ± 0.04^c	12.25 ± 0.03^c	5.94 ± 0.06^c	1.00 ± 0.02^c	1.95 ± 0.05^c	4.60 ± 0.14^c
T3	75.52 ± 0.03^d	2.05 ± 0.07^b	12.67 ± 0.04^b	81.27 ± 0.05^b	12.84 ± 0.05^b	6.95 ± 0.08^b	0.78 ± 0.03^d	1.70 ± 0.03^d	3.87 ± 0.13^d
T4	72.06 ± 0.08^e	2.32 ± 0.06^a	13.22 ± 0.04^a	81.51 ± 0.05^a	13.43 ± 0.04^a	7.89 ± 0.13^a	0.53 ± 0.03^e	1.47 ± 0.07^e	2.68 ± 0.26^e

Values are means ± S.D. (n = 2). Values having identical lettering in each column are nonsignificant at . T₀ = 100% straight-grade wheat flour chapatis (control), T₁ = 2.5% processed potato powder (PP), T₂ = 5% processed PP, T₃ = 7.5% processed PP, and T₄ = 10% processed P.