Optimization and Extension of Shelf-Life of Chapati Using Selected Natural Plant Extracts as Preservatives

Abstract

Whole wheat flour is employed to prepare an unleavened flat-baked chapati product. The majority of people in Asian communities residing all over the world and the Indian subcontinent consume chapati as a traditional staple food. There is an increase in demand for ready-to-eat chapatis due to changes in lifestyle, so this study was initiated to increase the shelf-life of chapatis using selected plant samples through optimiz ation . The optimized dough was seen to have a good leavening and soft texture with no change in their appearance, order, or taste. The spoilage of the prepared and stored chapattis was monitored. At the conclusion of the 20 trials, the range of shelf-life obtained was between 14 to 16 days. On studying the goodness of fit statistics in the model used for the optimization based on the low s value (0.3717) , there is a better description of the response. 97.94% R 2 value was obtained with consideration of the response describing the fitness of the model. Similarly, its right and it determines adjacent R 2 value, and predicted R 2 value was not substantially less than the R 2 value making the model fit. On encoding the values 0.6625 for turmeric, 0.6625 for the sweet flag, and 0.7305 for tea powders can be used to obtain the maximized shelf-life of 16 days.