CHAPTER IV EFFECT OF ADDITION OF WATER SOLUBLE PENTOSANS ON FUNCTIONALITY OF WHOLE WHEAT FLOUR AND CHAPATI QUALITY

CHAPTER IV EFFECT OF ADDITION OF WATER SOLUBLE PENTOSANS ON FUNCTIONALITY OF WHOLE WHEAT FLOUR AND CHAPATI QUALITY 130

4.1. INTRODUCTION Carbohydrate is the major component present in wheat flour and among the carbohydrates starch is the major component and pentosans are the minor components (Shalini & Laxmi, 2007). Pentosan contents vary from 5 to 8% of the whole grain flour (Pritchard et al, 2011) while in refined wheat flour its content is very low (2-3%). Pentosans are the major non-starch polysaccharides present in wheat (Wang et al, 2006) and they located in the cell walls of wheat grains (Fincher & Stone, 1986). Due to their high water binding capacity, pentosans are known to play an important role in rheological properties of dough (Michniewicz et al, 1991) retrogradation of starch and breadmaking quality (Delcour et al, 1991; Izydorczyk & Biliaderis, 1995). Addition of water soluble pentosans to refined wheat flour significantly increased the farinograph water absorption and dough development time and also increased bread quality parameters like loaf volume, crumb structure and decreased staling characteristics (Amado & Neukom, 1985; Meuser & Suckow, 1986). Pentosans from various cereals and different plant tissues share the same general molecular structures. However, they differ in the fine structural features, which may affect their physico-chemical properties (Courtin & Delcour, 1998). These differences are reflected in the degree of polymerization, ratio of arabinose to xylose residues, relative proportions and sequence of various glycosidic linkages, pattern of substitution of the xylan backbone with arabinose residues 130

and the presence and amount of other substituents, such as feruloyl groups or glucuronic acid residues. Since, pentosans are not under strict genetic control, even polymers isolated from a single plant or tissue exhibit structural microheterogeneity (Izydorczyk & Biliadreis, 1993; Saulnier et al, 2007). The ratio of arabinose to xylose residues indicates degree of branching in these polysaccharides. Depending upon the origin of arabinoxylans, the ratio of Ara/Xyl may vary from 0.3 to 1.4, but large variations were observed among the cereals. The water-extractable pentosans from wheat bran were found to have lower degree of substitution and lower molecular weights, compared to their alkaliextractable counterparts. The ratio of A/X indicates degree of branching in arabinoxylans. However, it does not reveal detailed structural features of these polymers (Cleemput et al, 1993). Although considerable work has been reported with respect to the role of pentosans on bread quality, no reports are available with respect to whole wheat flour products such as parotta, chapati, roti, etc. Therefore, the present work was undertaken 1. To study the effect of added water soluble pentosans isolated from good and poor chapati making wheat varieties on rheological properties of dough 2. To study the effect of added water soluble pentosans isolated from good and poor chapati making wheat varieties on chapati making quality. 131

4.2. MATERIALS AND METHODS 4.2.1. Wheat Varieties Ten (Triticum aestivum) wheat varieties namely GW-322, HD- 2189, HD-2781, HD-2501, K-9644, MACS-2496, NIAW-34, and NI- 5439 were procured from Agharkar Research Institute, Pune and DWR-162 and DWR-39 were procured from Dharwad University, India, for the studies. 4.2.2. Chemical Analysis Moisture, total protein, total sugars and damaged starch of whole wheat flour were determined according to the standard AACC methods (2000). Values reported are the average of triplicate determinations. 4.2.3. Isolation of pentosans Water soluble pentosans from whole-wheat flour of different wheat varieties were isolated according to the method described by Santos et al (2002). Whole-wheat flours were fractionated into starch, gluten and water-solubles (Czuchajowska & Pomeranz, 1993). Watersoluble pentosans were isolated and purified. The pentosans present in the water solubles were precipitated from the supernatant at 80% ethanol. The precipitate was then washed and dried by exchange of solvents, followed by drying at 30ºC (Izydorczyk et al, 1990; Vinkx et al, 1993). 4.2.4. Analytical methods Estimation of total sugars was carried out according to the method described by Dubois et al (1956) and uronic acids were 132

estimated according to the method described by Dische (1947). Sugar composition in the flour and water-insoluble fractions were analysed after solubilization with 72% sulphuric acid (in ice-cold temperature) followed by hydrolysis in 10% sulphuric acid at boiling water bath temperature for 6-8 h. The water-soluble fractions were hydrolysed with 2N trifluroacetic acid in sealed tubes at 100ºC for 5-6 h. The sugars were analysed by gas liquid chromatography as alditol acetates (Sawardekar et al, 1967) on OV-225 column at column temperature at 200ºC using Shimadzu GLC. Pentosan content was determined according to the method described by Albaum & Umbreit (1947). 4.2.5. Rheological characteristics Farinograph characteristics of whole wheat flours were determined according to AACC (2006) method using Brabender Farinograph E (Brabender OHG, Duisburg, Germany). Whole wheat flours were enriched with 0.25% and 0.5% of water soluble pentosans and their farinograph characteristics were studied. The amylograph characteristics of whole wheat flours were determined using Micro Visco Amylograph (Brabender OHG, Duisburg, Germany). Whole wheat flours were enriched with 0.25% and 0.5% of water soluble pentosans and their amylograph characteristics were studied. Whole wheat flours (15g on 14% moisture basis) were suspended in 100 ml of distilled water and heated in the visco-amylograph from 30 to 92º C at a rate of 5ºC/min, held at 92ºC for 5 min, cooled to 50ºC and then held at 50ºC for 1 min 133

under constant stirring (250 rpm). Torque measuring range was 300 cmg. The viscosity was expressed in Brabender Units (BU). 4.2.6. Chapati making quality Chapati was prepared by incorporating 0.25 and 0.5% water soluble pentosans of same variety and other varieties according to the procedure given in Section 2.2.7. 4.2.7. Objective & subjective evaluation of chapati Objective evaluation such as height and texture, subjective like sensory evaluation was done according to the procedure described in Sections 2.2.7.1. & 2.2.7.2. 4.2.8. Statistical analysis and graphical representation The experimental data, including sensory scores of chapati, were treated statistically by Duncan s new multiple range test (DMRT) to determine the significance of results (Steel & Torrie, 1980). 134

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4.3. RESULTS AND DISCUSSIONS 4.3.1. Section A Composition of Water Soluble Pentosans and their effect on Dough Rheology 4.3.1.1. Composition of whole wheat flour Carbohydrate profile of DWR-162, DWR-39, GW-322, NI-5439, NIAW-34, HD-2501, HD-2781, K-9644, HD-2189 and MACS-2496 whole wheat flours are given in Table 4.1. The total sugar (carbohydrate) content varied from 70.3 to 79.7% in the whole wheat flours. The pentosan contents of DWR-162, DWR-39, GW-322, NI- 5439 and NIAW-34 wheat varieties were 4.7%, 4.1%, 4.1%, 3.9% and 3.8%, respectively, which were higher than the other varieties (3 to 3.4%). The arabinose-xylose ratios were high in DWR-162, DWR-39, GW-322 and NI-5439 varieties (1.15-1.28%) indicating that it might be due to higher degree of branching in these pentosans. Higher degree of branching was reported in few Canadian wheat flours of variable bread making quality (Izydorczyk & Biliaderis, 1995). The arabinosexylose ratios (A/X) in remaining wheat varieties were low indicating that it might be due to lower degree of branching in these pentosans (Dupont and Selvendran, 1987). 136

Table 4.1: Chemical Characteristics of Whole Wheat Flour Wheat Varieties Pentosans (%) Total Sugar (%) Uronic Acid (%) Arabinose (%) Xylose (%) Glucose (%) A/X Ratio DWR-162 4.7 d ± 0.2 75.2 b ± 0.3 5.6 f ± 0.1 8.4 6.8 84.7 1.24 DWR-39 4.1 c ± 0.1 74.4 b ± 0.2 3.3 b ± 0.4 7.8 6.2 85.9 1.25 GW-322 4.1 c ± 0.3 76.5 c ± 0.3 3.6 c ± 0.3 6.4 5.0 88.6 1.28 NI-5439 3.9 b ± 0.2 79.7 d ± 0.2 3.1 b ± 0.1 7.2 6.3 86.5 1.15 NIAW-34 3.8 b ± 0.2 74.4 b ± 0.4 3.0 b ± 0.2 6.1 7.3 86.6 0.98 HD-2781 3.4 a ± 0.3 76.9 c ± 0.4 3.1 b ± 0.2 5.3 5.4 89.3 0.84 HD-2501 3.2 a ± 0.3 70.3 a ± 0.3 2.4 a ± 0.2 5.2 6.8 88.0 0.77 K-9644 3.4 a ± 0.1 79.7 d ± 0.6 3.7 c ± 0.1 5.8 6.3 87.8 0.92 HD-2189 3.0 a ± 0.5 76.1 c ± 0.5 4.1 d ± 0.1 4.1 5.7 90.2 0.72 MACS-2496 3.2 a ± 0.2 71.2 a ± 0.2 4.8 e ± 0.3 7.2 7.9 85.0 0.91 Data expressed as mean ±SD; Means followed by different letters in the same column differ significantly (p<0.05). 137

4.3.1.2 Composition of water soluble pentosans The yields of water soluble pentosans isolated from DWR-162, DWR-39, GW-322, NI-5439 and NIAW-34 whole wheat flours were high compared to the water soluble pentosans isolated from the remaining whole wheat flours (Table 4.2). The water soluble pentosans were lesser than the native pentosan contents in whole wheat flours. The total sugar content of water soluble pentosans varied from 80 to 88%. The uronic acid contents were very less in water soluble pentosans compared to that of whole wheat flour (Tables 4.1 & 4.2). Water soluble pentosans did not show the presence of glucose, when subjected to gas liquid chromatography. The arabinose-xylose ratios of water soluble pentosans isolated from DWR-162 and DWR-39 wheat varieties which are known to have good chapati making property were high (1.7) indicating that it might be due to higher degree of branching in these pentosans. Saxena et al (2000) have also reported that the contents of arabinose and xylose were higher in the polysaccharide fractions of varieties of wheat that has good tandoor roti making quality. The arabinose-xylose ratios of water soluble pentosans isolated from K-9644, HD-2189 and MACS-2496 wheat varieties which are poor in chapati making were low. 138

Table 4.2: Chemical Characteristics of Water soluble Pentosans Wheat Varieties Yield of WSP* (%) Total Sugar (%) Uronic Acid (%) Arabinose (%) Xylose (%) Glucose (%) A/X Ratio DWR -162 3.0 86.3 e ± 0.7 0.8 b ± 0.08 62.8 37.2 -- 1.69 DWR - 39 3.0 82.7 c ± 0.4 0.4 a ± 0.04 63.0 37.0 -- 1.70 GW - 322 3.1 86.8 e ± 0.4 0.9 b ± 0.06 60.7 39.3 -- 1.54 NI - 5439 3.1 80.6 a ± 0.5 0.5 a ± 0.05 58.7 41.3 -- 1.42 NIAW - 34 3.0 80.0 a ± 0.6 1.4 d ± 0.07 56.2 43.7 -- 1.29 HD 2781 2.8 81.7 b ± 0.5 1.2 c ± 0.04 55.8 44.0 -- 1.27 HD - 2501 2.8 81.8 b ± 0.4 1.2 c ± 0.04 56.0 44.0 -- 1.27 K 9644 2.2 85.0 d ± 0.3 0.9 b ± 0.06 48.1 51.9 -- 0.93 HD 2189 2.3 84.8 d ± 0.5 1.1 c ± 0.04 48.4 51.6 -- 0.94 MACS - 2496 2.0 88.5 f ± 0.5 1.2 c ± 0.05 49.2 50.8 -- 0.96 Data expressed as mean ±SD; Means followed by different letters in the same column differ significantly (p<0.05). *WSP Water soluble pentosans 139

WWF: Whole wheat flour; WSP: Water soluble pentosan. Fig. 4.1A: GC profiles of whole wheat flours and water soluble pentosans of DWR-162 and DWR-39 wheat varieties. 140

WWF: Whole wheat flour; WSP: Water soluble pentosan. Fig. 4.1B: GC profiles of whole wheat flours and water soluble pentosans of GW-322 and NI-5439 wheat varieties. 141

WWF: Whole wheat flour; WSP: Water soluble pentosan. Fig. 4.1C: GC profiles of whole wheat flours and water soluble pentosans of NIAW-34 and HD-2781 wheat varieties. 142

WWF: Whole wheat flour; IP: Water soluble pentosan. Fig. 4.1D: GC profiles of whole wheat flours and water soluble pentosans of HD-2501 and K-9644 wheat varieties. 143

WWF: Whole wheat flour; WSP: Water soluble pentosan. Fig. 4.1E: GC profiles of whole wheat flours and water soluble pentosans of HD-2189 and MACS-2496 wheat varieties. 144

4.3.2. Section B Chapati Making Quality of Whole Wheat flour on Addition of Water Soluble Pentosans 4.3.2.1. Effect of added pentosans on the farinograph characteristics of whole wheat flour Water soluble pentosans isolated from whole wheat flours were incorporated at 0.25 and 0.5% in the same variety of whole wheat flours and farinograph characteristics of were studied (Table 4.3). Water absorption increased from 77.8 to 80, 82.2% for DWR- 162 whole wheat flour, 75.5 to 77.5, and 80.5% for DWR-39 whole wheat flour while the increase in water absorption for GW-322 whole wheat flour was from 70.9 to 72.5 and 74.1% on incorporation of 0.25 and 0.5% pentosans of the same variety, respectively. The increase in water absorption was 2.0 to 5% for these two good chapati making variety whole wheat flours, whereas only 0.3 to 0.6% increase in water absorption was observed for poor chapati making whole wheat flours obtained from HD-2189, K-9644, HD-2501 and MACS-2496 varieties. Dough development time decreased from 3.7 to 3.3 for DWR-162 whole wheat flour, 3.9 to 3.4 min for DWR-39 whole wheat flour, while the decrease in dough development time for MACS-2496 whole wheat flour was from 6.2 to 6.0 on incorporation of 0.5% water soluble pentosans of the same variety, respectively. 145

Table 4.3: Farinograph Characteristics of Whole Wheat Flour on incorporation of Pentosans Wheat Varieties Variations (Pentosans) Water Absorption (%) Dough Development Time (min) Stability (min) Tolerance Index (BU) DWR-162 Control 77.8 3.7 2.8 38 0.25% 80.0 3.3 2.5 43 0.5% 82.2 3.2 2.2 51 DWR-39 Control 75.5 3.9 2.5 56 0.25% 77.5 3.6 2.2 86 0.5% 80.5 3.4 2.1 73 GW-322 Control 70.9 4.0 1.9 73 0.25% 72.5 3.7 2.0 79 0.5% 74.1 3.5 2.0 82 NI-5439 Control 73.4 6.3 1.9 60 0.25% 75.1 6.0 2.0 63 0.5% 76.9 5.9 2.0 67 NIAW-34 Control 76.0 5.0 1.3 66 0.25% 76.2 4.8 1.5 70 0.5% 76.4 4.4 1.7 72 HD-2781 Control 76.0 4.7 1.5 53 0.25% 77.5 4.6 2.2 56 0.5% 78.9 4.5 2.2 57 HD-2501 Control 69.9 4.7 1.8 34 0.25% 70.2 4.6 1.6 36 0.5% 71.5 4.5 1.5 38 K-9644 Control 70.6 4.7 2.6 21 0.25% 70.9 4.8 2.6 24 0.5% 71.2 4.7 2.7 26 HD-2189 Control 69.8 4.5 1.6 52 0.25% 70.1 4.4 1.4 55 0.5% 70.4 4.4 1.2 50 MACS-2496 Control 71.5 6.2 2.7 58 0.25% 71.8 6.0 2.5 64 0.5% 72.1 6.0 2.5 51 Data expressed as means of two determinations. 146

4.3.2.1.1. Farinograph characteristics of whole wheat flours on addition of pentosans of same wheat variety Water soluble pentosans isolated from whole wheat flours were incorporated at 0.25 and 0.5% in the same variety of whole wheat flours and farinograph characteristics of were studied (Table 4.3). Water absorption increased from 77.8 to 80, 82.2% for DWR- 162 whole wheat flour, 75.5 to 77.5, and 80.5% for DWR-39 whole wheat flour while the increase in water absorption for GW-322 whole wheat flour was from 70.9 to 72.5 and 74.1% on incorporation of 0.25 and 0.5% pentosans of the same variety, respectively. The increase in water absorption was 2.0 to 5% for these two good chapati making variety whole wheat flours, whereas only 0.3 to 0.6% increase in water absorption was observed for poor chapati making whole wheat flours obtained from HD-2189, K-9644, HD-2501 and MACS-2496 varieties. Dough development time decreased from 8.7 to 8.3 for DWR-162 whole wheat flour, 7.9 to 7.4 min for DWR-39 whole wheat flour, while the decrease in dough development time for MACS-2496 whole wheat flour was from 6.2 to 6.0 on incorporation of 0.5% water soluble pentosans of the same variety, respectively. Marginal changes were observed in dough stability for all the varieties. A marginal increase in dough stability was observed in HD-2781, NIAW-34, GW-322, NI-5439 and K-9644 varieties on addition of water soluble pentosans. Marginal changes were observed in mixing tolerance index (MTI) of flours, obtained from all the wheat varieties on addition of water soluble pentosans. 147

4.3.2.1.2 Farinograph characteristics of whole wheat flours on addition of pentosans from good chapati making quality whole wheat flour to poor chapati making quality whole wheat flour and vice-versa Water absorption increased by 0.3% and 0.6% on incorporation of 0.25 and 0.5% water soluble pentosans isolated from HD-2189 whole wheat flour to DWR-162 whole wheat flours, respectively. Similarly water absorption increased by 0.3% and 0.7% on incorporation of 0.25 and 0.5% pentosans from MACS-2496 whole wheat flour in DWR-39 whole wheat flour, respectively. However, water absorption increased by 2.1 and 4.2 on addition of 0.25 and 0.5% DWR-162 whole wheat flour pentosans, respectively to HD-2189 whole wheat flour. Similarly, water absorption increased by 2.0 and 4.1 on addition of 0.25 and 0.5% DWR-39 whole wheat flour pentosans, respectively, to MACS-2496 whole wheat flour (Fig. 4.4). The results clearly indicated that pentosans from good chapati making quality whole wheat flour exhibited higher water absorption. Dough development time decreased by 0.1 and 0.2 min on incorporation of 0.25 and 0.5% pentosans, respectively from poor chapati making quality whole wheat flour to good chapati making quality whole wheat flour while dough development time decreased by 0.5 to 1.1 min when pentosans from good chapati making quality whole wheat flour were incorporated in poor chapati making quality whole wheat flour. The decrease in dough development time and dough stability is mainly due to increased water absorption of flour. However, variations on the influence of dough development time and 148

Wheat Varieties DWR-162 DWR-39 HD-2189 MACS- 2496 dough stability by good or poor chapati pentosans may be due to the differences in their pentosan. Table 4.4: Farinograph Characteristics of Whole Wheat Flour on addition of Water Soluble Pentosans isolated from different Wheat Varieties Variations (Pentosans) Water Absorption (%) Dough Development Time (min) Stability (min) Tolerance Index (BU) Control 77.8 3.7 2.8 38 0.25% 80.0 3.3 2.5 43 0.5% 82.2 3.2 2.2 51 0.25%WSP-HD-2189 78.1 3.6 1.9 54 0.5%WSP-HD-2189 78.4 3.4 1.8 47 Control 75.5 3.9 2.5 56 0.25% 77.5 3.6 2.2 86 0.5% 80.5 3.4 2.1 73 0.25%WSP-MACS-2496 75.8 3.8 1.9 33 0.5%WSP-MACS-2496 76.2 3.7 1.5 44 Control 69.8 4.5 1.6 52 0.25% 70.1 4.4 1.4 55 0.5% 70.4 4.4 1.2 50 0.25%WSP-DWR-162 71.9 4.0 1.0 20 0.5%WSP-DWR-162 74.0 3.8 1.0 14 Control 71.5 6.2 2.7 58 0.25% 71.8 6.0 2.5 64 0.5% 72.1 6.0 2.5 51 0.25%WSP-DWR-39 73.5 5.6 2.6 49 0.5%WSP-DWR-39 75.6 5.1 2.6 40 Data expressed as means of two determinations. *P-Pentosans. Increase in dough stability was observed when water soluble pentosans isolated from DWR-39 and DWR-162 whole wheat flours were added to HD-2189 and MACS-2496, respectively (Table 4.4). Although increase in water absorption was observed upon addition of pentosans in all the cases, it was more with the addition of water soluble pentosans isolated from good chapati making quality whole 149

wheat flour, which might be due to their high arabinose content. There was a positive effect observed in poor chapati making quality whole wheat flour on adding water soluble pentosans from good chapati making quality whole wheat flour. Pentosans imbibe and hold water with the crosslinking density of the gel network and thus increase farinograph water absorption (Jelaca & Hlynka, 1971; Cleemput et al, 1993; Vanhamel et al, 1993; Izydorczyk & Biliaderis, 1992). Jelaca & Hlynka (1971) reported that pentosan addition bring about changes in whole wheat flour stability. During dough mixing, pentosans act during the agglomeration of gluten following the breakdown of gluten structures and this may be the reason for alterations in rheological properties of whole wheat flour (Wang et al, 2004). 4.3.2.2 Effect of pentosans on the amylograph characteristics of whole wheat flour 4.3.2.2.1. Amylograph characteristics of whole wheat flours on addition of pentosans of same wheat variety Water soluble pentosans were added at 0.25 and 0.5% in the same variety of whole wheat flour and amylograph characteristics of whole wheat flour was studied (Table 4.5). Pasting temperatures were higher for HD-2189 and MACS-2496 which are poor chapati making varieties. However, in all the varieties pasting temperatures decreased upon addition of pentosans. Pasting temperature (PT) decreased from 67.7 to 67.3, 67.1 º C for DWR-162 flour and 64.7 to 62.1, 62.1 for GW-322 whole wheat flour upon addition of 0.25 and 0.5% pentosans from the same variety of wheat varieties. 150

Table 4.5: Amylograph Characteristics of Whole Wheat Flour on addition of Water Soluble Pentosans Wheat Varieties Variations (Pentosans) Pasting Temperature (⁰C) Peak Viscosity (BU) Hot Paste Viscosity (BU) Cold Paste Viscosity (BU) DWR-162 Control 67.7 470 370 581 0.25% 67.3 712 670 816 0.5% 67.1 864 820 946 DWR-39 Control 67.3 530 454 628 0.25% 67.2 776 741 886 0.5% 66.4 842 793 926 GW-322 Control 64.7 412 323 587 0.25% 62.1 440 393 653 0.5% 62.1 493 427 686 NI-5439 Control 67.6 390 338 544 0.25% 65.8 418 379 629 0.5% 65.4 449 389 712 NIAW-34 Control 66.0 479 389 690 0.25% 64.3 508 429 776 0.5% 64.0 536 485 854 HD-2781 Control 63.6 355 285 488 0.25% 61.9 371 297 537 0.5% 61.2 405 334 578 HD-2501 Control 66.1 527 432 691 0.25% 64.2 555 465 778 0.5% 64.1 583 495 847 K-9644 Control 66.4 555 465 736 0.25% 65.2 578 482 802 0.5% 64.9 606 512 872 HD-2189 Control 74.5 472 458 617 0.25% 73.9 523 485 646 0.5% 72.6 620 546 759 MACS-2496 Control 75.8 285 249 369 0.25% 74.0 308 280 411 0.5% 73.7 333 309 460 Data expressed as means of two determinations. Higher reduction in pasting temperature was observed for poor chapati making quality wheat varieties. For example, for HD- 151

2189 it decreased from 74.5 to 73.9, 72.6 º C and for MACS-2496 it was decreased from 75.8 to 74.0 and 73.7 º C, upon addition of 0.25 and 0.5% water soluble pentosans, respectively. Paste viscosity increased from 470 to 712, 864 BU and 530 to 776, 842 BU upon addition of 0.25, 0.5% pentosans from same variety of wheat for DWR-162 flour and DWR-39 flour, respectively. Paste viscosity increased from 472 to 523, 620 BU and 285 to 308, 333 BU upon addition of 0.25, 0.5% pentosans from same variety of wheat for HD- 2189 flour and MACS-2496 flour, respectively. Upon addition of pentosans, the increase in paste viscosity was high in DWR-162 and DWR-39, which are good chapati making quality varieties. Similarly, increase in cold paste viscosity was also high for these good chapati making varieties (Table 4.5). 4.3.2.2.2. Amylograph characteristics of whole wheat flours on addition of pentosans from good chapati making quality whole wheat flour to poor chapati making quality whole wheat flour and vice-versa Pasting temperature decreased from 67.7 to 66.4, 65.6 º C for DWR-162 flour upon addition of 0.25 and 0.5% water soluble pentosans from HD-2189 flour and 67.3 to 66.2, 65.7 º C for DWR-39 flour upon addition of 0.25 and 0.5% pentosans from MACS-2496 flour, respectively. Pasting temperature decreased from 74.5 to 71.0, 70.2 º C for HD-2189 flour upon addition of 0.25 and 0.5% pentosans from DWR-162 flour, and 75.8 to 73.1, 72.0 º C for MACS-2496 flour upon addition of 0.25 and 0.5% pentosans from DWR-39 flour, respectively. 152

Table 4.6: Amylograph Characteristics of Whole Wheat Flour on addition of Water Soluble Pentosans isolated from Different Wheat Varieties Wheat Varieties Variations (Pentosans) Pasting Temperature (ºC) Peak Viscosity (BU) Hot Paste Viscosity (BU) Cold Paste Viscosity (BU) DWR-162 Control 67.7 470 370 581 0.25% a-dwr-162 67.3 712 670 816 0.5% a-dwr-162 67.1 864 820 946 0.25% a-hd-2189 66.4 536 433 640 0.5% a-hd-2189 65.6 601 475 716 DWR-39 Control 67.3 530 454 628 0.25% a-dwr-39 67.2 776 741 886 0.5% a-dwr-39 66.4 842 793 926 0.25%a-MACS- 2496 66.2 552 474 678 0.5% a-macs-2496 65.7 679 589 797 HD-2189 Control 74.5 472 458 617 0.25% a-hd-2189 73.9 523 485 646 0.5% a-hd-2189 72.6 620 546 759 0.25% a-dwr-162 71.0 786 728 825 0.5% a-dwr-162 70.2 840 797 955 MACS-2496 Control 75.8 285 249 369 0.25% a-macs-2496 74.0 308 280 411 0.5% a-macs-2496 73.7 333 309 460 0.25% a-dwr-39 73.1 428 404 478 0.5% a-dwr-39 72.0 498 442 550 Data expressed as means of two determinations. 153

Higher reduction in pasting temperature was observed for poor chapati making quality whole wheat flours when pentosans from good chapati making quality whole wheat flours were added. Paste viscosity increased from 470 to 536, 601 BU for DWR-162 whole wheat flour upon addition of 0.25 and 0.5% pentosans from HD-2189 flour, and 530 to 552, 679 BU for DWR-39 whole wheat flour upon addition of 0.25 and 0.5% pentosans from MACS-2496 flour, respectively. Paste viscosity increased from 472 to 786, 840 BU for HD-2189 flour upon addition of 0.25 and 0.5% pentosans from DWR-162 flour and 285 to 428, 498 BU for MACS-2496 flour upon addition of 0.25 and 0.5% pentosans from DWR-39 flour, respectively. The increase in paste viscosity was high when pentosans from good chapati making quality whole wheat flours were added in poor chapati making quality whole wheat flours. Similarly increase in CPV was also high of 181-338 BU for poor chapati making quality whole wheat flours upon 0.5% addition of pentosans from good chapati making quality whole wheat flours and it was low (135-169 BU) for good chapati making quality whole wheat flours upon addition of 0.5% pentosans from poor chapati making quality whole wheat flours. It was observed that when wheat flours were added with water soluble pentosans isolated from good chapati making quality whole wheat flours, which have high arabinose-xylose ratio, the cold paste viscosity was very high compared to other variations (Table 4.6). Yin and Walker (1992) reported that water soluble pentosans when added to 154

wheat flour exhibited positive effect on rheological properties by increasing dough paste viscosity. 4.3.2.3. Chapati making quality of whole wheat flour on incorporation of water soluble pentosans isolated from same variety 4.3.2.3.1. Objective evaluation of chapatis Chapatis were prepared from whole wheat flours upon addition of 0.25 and 0.5% pentosans. The puffed height of chapatis increased significantly on addition of water soluble pentosans isolated from same variety to the whole wheat flours (Table 4.7). The puffed height of chapatis prepared from DWR-162, DWR-39, GW-322, K-9644 and HD-2189 wheat varieties upon adding 0.25% water soluble pentosans of same variety increased by 0.7, 0.8, 0.3, 0.3, 0.5cm, respectively. The shear force of chapatis prepared from DWR-162, DWR-39, GW-322, K-9644, HD-2189 and MACS-2496 wheat varieties upon addition of 0.25% water soluble pentosans isolated from same variety decreased by 1.0, 0.9, 0.3, 0.2, 0.3 and 0.4 N, respectively; upon addition of 0.5% water soluble pentosans isolated from same variety decreased by 1.9, 1.9, 0.8, 0.7, 1.0, and 0.8 N, respectively. The shear force of chapatis prepared from other wheat varieties NI-5439, NIAW-34, HD-2781 and HD-2501 decreased by 0.6, 1.0, 0.9 and 0.7 N upon addition 0.5% water soluble pentosans isolated from same variety (Table 4.7). 155

Table 4.7: Chapati Making Quality of Whole Wheat Flours on addition of Water Soluble Pentosans isolated from the same Variety Wheat Varieties Variations Puffed height (cms) Shear force (N) DWR -162 Control 5.5 a ± 0.2 5.8 a ± 0.3 0.25% pentosan 6.2 b ± 0.1 4.8 b ± 0.2 0.5% pentosan 6.5 c ± 0.2 3.9 c ± 0.1 DWR - 39 Control 5.3 a ± 0.2 5.6 a ± 0.2 0.25% pentosan 6.1 b ± 0.1 4.7 b ± 0.1 0.5% pentosan 6.4 c ± 0.1 3.7 c ± 0.2 GW - 322 Control 4.9 a ± 0.2 5.1 a ± 0.2 0.25% pentosan 5.2 b ± 0.1 4.8 b ± 0.1 0.5% pentosan 5.4 b ± 0.3 4.3 c ± 0.2 NI - 5439 Control 4.8 a ± 0.2 5.5 a ± 0.2 0.25% pentosan 5.0 b ± 0.3 5.2 b ± 0.2 0.5% pentosan 5.2 b ± 0.1 4.9 c ± 0.2 NIAW - 34 Control 5.2 a ± 0.1 5.5 a ± 0.2 0.25% pentosan 5.5 b ± 0.3 5.3 b ± 0.1 0.5% pentosan 5.7 c ± 0.2 4.5 c ± 0.2 HD 2781 Control 5.1 a ± 0.2 6.9 a ± 0.2 0.25% pentosan 5.4 b ± 0.1 6.6 b ± 0.1 0.5% pentosan 5.6 c ± 0.3 5.8 c ± 0.4 HD - 2501 Control 4.9 a ± 0.1 5.6 a ± 0.2 0.25% pentosan 5.1 b ± 0.1 5.2 b ± 0.4 0.5% pentosan 5.3 c ± 0.1 4.9 c ± 0.3 K 9644 Control 4.8 a ± 0.3 4.2 a ± 0.2 0.25% pentosan 5.1 b ± 0.1 4.0 b ± 0.2 0.5% pentosan 5.3 c ± 0.2 3.5 c ± 0.1 HD-2189 Control 4.8 a ± 0.1 7.0 a ± 0.2 0.25% pentosan 5.3 b ± 0.1 6.2 b ± 0.1 0.5% pentosan 5.6 c ± 0.2 6.0 c ± 0.1 MACS - 2496 Control 4.6 a ± 0.1 4.8 a ± 0.2 0.25% pentosan 4.9 b ± 0.3 4.6 b ± 0.3 0.5% pentosan 5.1 c ± 0.5 4.5 c ± 0.1 *Data expressed as mean ±SD; Means followed by different letters in the same column box differ significantly (p<0.05). 156

4.3.2.3.2. Subjective evaluation of chapatis The different sensory characteristics as judged by ten panellists are presented in Table 4.8. There were no significant changes in appearance in chapatis prepared from whole wheat flours containing added pentosans. The scores for appearance of chapatis prepared from wheat flours having good chapati making quality had high scores around 8 and chapatis prepared from wheat flours having poor chapati making quality had less scores around 7. Tearing strength of chapatis improved upon addition of pentosans indicating that the chapatis were soft which was also evident from objective measurement of shear force. Tearing strength values of chapatis prepared from whole wheat flours having good chapati making quality were high as such and further improved upon addition of water soluble pentosans. Tearing strength of chapatis prepared from wheat flours having poor chapati making quality was also improved on adding water soluble pentosans. The scores for pliability, aroma and eating quality increased on addition of water soluble pentosans. The improvement in tearing strength and pliability reflected on the improvement in aroma and eating quality of chapati. The chapatis giving soft texture and better pliability are likely to give wholesome taste and better chewing properties, thus on addition of pentosans chapatis had better acceptability (Table 4.8). 157

Table 4.8: Sensory Properties of Chapatis prepared on addition of Water Soluble Pentosans isolated from Same Wheat Variety Wheat Varieties Pentosans Appearance (10) Tearing strength (10) Pliability (10) Aroma (10) Eating quality (20) Overall Quality (60) DWR-162 Control 8.6 a ± 0.2 8.5 c ± 0.3 8.4 c ± 0.2 8.5 a ± 0.2 18.4 c ± 0.1 52.4 c ± 0.9 0.25% WSP 8.7 a ± 0.3 9.0 b ± 0.4 8.9 b ± 0.3 8.6 a ± 0.2 18.8 b ± 0.9 54.0 b ± 1.0 0.5% WSP 8.7 a ± 0.4 9.5 a ± 0.3 9.4 a ± 0.2 8.7 a ± 0.2 19.0 a ± 0.4 55.3 a ± 0.7 DWR-39 Control 8.7 a ± 0.3 8.5 d ± 0.2 8.4 c ± 0.1 8.5 c ± 0.2 18.2 b ± 0.1 52.0 d ± 0.4 0.25% WSP 8.7 a ± 0.2 9.2 b ± 0.3 9.0 a ± 0.1 8.7 b ± 0.3 18.5 a ± 0.2 54.1 b ± 0.2 0.5% WSP 8.9 a ± 0.3 9.5 a ± 0.1 9.2 a ± 0.1 8.9 a ± 0.4 18.9 a ± 0.2 55.4 a ± 0.2 GW-322 Control 8.2 a ± 0.2 8.6 a ± 0.2 8.6 a ± 0.2 8.3 a ± 0.2 16.0 a ± 0.4 49.7 a ± 0.5 0.25% WSP 8.3 a ± 0.1 8.9 b ± 0.2 8.9 b ± 0.1 8.9 b ± 0.2 16.3 b ± 0.3 51.3 b ± 0.8 0.5% WSP 8.3 a ± 0.3 9.2 c ± 0.1 9.2 c ± 0.1 9.5 c ± 0.2 16.5 c ± 0.3 52.7 c ± 0.7 NI-5439 Control 8.2 a ± 0.3 8.0 a ± 0.2 7.8 a ± 0.1 7.7 a ± 0.1 16.6 a ± 0.2 48.3 a ± 0.6 0.25% WSP 8.3 a ± 0.2 8.5 b ± 0.2 8.7 b ± 0.1 8.1 b ± 0.1 16.8 b ± 0.2 50.4 b ± 0.7 0.5% WSP 8.5 a ± 0.3 8.9 c ± 0.1 8.9 c ± 0.1 8.7 c ± 0.1 16.9 c ± 0.2 51.9 c ± 0.9 NIAW-34 Control 8.8 a ± 0.2 7.7 a ± 0.4 8.1 a ± 0.2 7.1 a ± 0.1 14.6 a ± 0.2 46.3 a ± 0.4 0.25% WSP 8.9 a ± 0.1 8.2 b ± 0.4 8.5 b ± 0.2 7.6 b ± 0.2 15.2 b ± 0.2 48.4 b ± 0.7 0.5% WSP 8.9 a ± 0.2 8.6 c ± 0.3 9.0 c ± 0.1 7.9 c ± 0.1 15.5 b ± 0.2 49.9 c ± 0.5 HD-2781 Control 7.9 a ± 0.2 7.4 a ± 0.1 7.3 a ± 0.1 7.9 a ± 0.1 13.4 a ± 0.2 43.9 a ± 0.8 0.25% WSP 8.1 a ± 0.2 7.9 b ± 0.1 8.1 b ± 0.1 8.3 b ± 0.1 13.9 b ± 0.4 46.3 b ± 0.9 0.5% WSP 8.2 a ± 0.2 8.1 c ± 0.1 8.5 c ± 0.1 8.6 c ± 0.1 14.2 c ± 0.4 47.6 c ± 0.5 HD-2501 Control 7.7 a ± 0.3 7.1 a ± 0.3 7.4 a ± 0.1 7.9 a ± 0.1 14.9 a ± 0.2 45.0 a ± 0.2 0.25% WSP 7.9 a ± 0.2 7.3 b ± 0.2 8.0 b ± 0.2 8.3 b ± 0.2 15.3 b ± 0.3 46.8 b ± 0.4 0.5% WSP 7.9 a ± 0.2 7.7 c ± 0.2 8.4 c ± 0.2 8.7 c ± 0.2 16.1 c ± 0.2 48.8 c ± 0.5 K-9644 Control 7.1 a ± 0.2 7.3 a ± 0.2 7.9 a ± 0.2 8.3 a ± 0.1 15.2 a ± 0.4 45.8 a ± 0.8 0.25% WSP 7.4 a ± 0.1 7.9 b ± 0.1 8.2 b ± 0.2 8.5 b ± 0.1 15.4 a ± 0.3 47.4 b ± 0.4 0.5% WSP 7.5 a ± 0.2 8.1 c ± 0.1 8.5 c ± 0.1 8.6 c ± 0.1 15.9 b ± 0.3 48.6 c ± 0.8 HD-2189 Control 7.3 a ± 0.3 7.7 e ± 0.2 7.4 d ±0.1 6.2 b ± 0.2 14.2 c ± 0.2 42.8 e ± 0.5 0.25% WSP 7.4 a ± 0.3 8.3 d ± 0.2 7.9 c ± 0.1 6.3 b ± 0.2 14.4 c ± 0.3 44.3 d ± 0.6 0.5% WSP 7.4 a ± 0.4 8.6 c ± 0.2 8.2 b ± 0.1 6.4 b ± 0.1 14.8 b ± 0.3 45.4 c ± 0.2 MACS-2496 Control 7.3 a ± 0.3 7.4 e ± 0.3 7.2 e ± 0.3 6.2 a ±0.1 14.2 c ± 0.9 42.3 c ± 1.1 0.25% WSP 7.4 a ± 0.2 8.5 d ± 0.3 7.6 d ± 0.4 6.2 a ±0.1 14.4 c ± 0.9 44.1 b ± 0.2 0.5% WSP 7.4 a ± 0.3 8.8 c ± 0.1 7.9 c ± 0.2 6.3 a ±0.1 14.9 b ± 0.8 45.3 bc ± 1.0 *Data expressed as mean ±SD; Means followed by different letters in the same column box differ significantly (p<0.05). 158

4.3.3.2. Chapati making quality of whole wheat flours on addition of water soluble pentosans isolated from good chapati making quality whole wheat flours to poor chapati making quality whole wheat flours and vice-versa 4.3.3.2.1. Objective evaluation of chapatis The puffed height of chapatis prepared from DWR-162 whole wheat flour and DWR-39 whole wheat flour on addition of water soluble pentosans of HD-2189 whole wheat flour and MACS-2496 whole wheat flour increased by 0.2 to 0.6 cm. The puffed height of chapatis prepared from HD-2189 whole wheat flour and MACS-2496 whole wheat flour on addition of water soluble pentosans of DWR- 162 whole wheat flour and DWR-39 whole wheat flour increased by 1.2-1.5 cms and 0.7-1.0 cms, respectively (Table 4.9). The increase in puffed height was more when treated with pentosans of good chapati making quality whole wheat flours than the pentosans of poor chapati making quality whole wheat flours. The shear force of chapatis prepared from DWR-162 whole wheat flour and DWR-39 whole wheat flour on addition of water soluble pentosans of HD-2189 whole wheat flour and MACS-2496 whole wheat flour decreased by 0.3-0.9 and 0.2-1.0 N, respectively. The shear force of chapatis prepared from HD-2189 whole wheat flour and MACS-2496 whole wheat flour on addition of water soluble pentosans of DWR-162 whole wheat flour and DWR-39 whole wheat flour decreased by 2.6 2.8 and 0.9 1.2 N, respectively (Table 4.9). 159

Table 4.9: Chapati Making Quality of Whole Wheat Flours on addition of Water Soluble Pentosans isolated from different Wheat Variety Wheat Variations Puffed height Cutting force Varieties (cms) (N) DWR -162 Control 5.5 a ± 0.2 5.8 a ± 0.3 0.25% pentosan 6.2 c ± 0.1 4.8 c ± 0.2 0.5% pentosan 6.5 d ±0.2 3.9 d ± 0.1 0.25% HD-2189 pentosan 5.8 b ±0.1 5.5 b ± 0.1 0.5% HD-2189 pentosan 6.0 bc ± 0.1 4.9 c ± 0.1 DWR - 39 Control 5.3 a ± 0.2 5.6 a ± 0.2 0.25% pentosan 6.1 c ± 0.1 4.7 c ± 0.1 0.5% pentosan 6.4 d ± 0.1 3.7 d ± 0.2 0.25%MACS-2496 pentosan 5.5 b ± 0.1 5.4 b ± 0.2 0.5% MACS-2496 pentosan 5.9 c ± 0.1 4.6 c ± 0.1 HD 2189 Control 4.8 a ± 0.1 7.0 a ± 0.2 0.25% pentosan 5.3 b ± 0.1 6.9 b ± 0.1 0.5% pentosan 5.6 c ± 0.2 6.0 c ± 0.1 0.25% DWR-162 pentosan 6.0 d ± 0.1 4.4 d ± 0.1 0.5% DWR-162 pentosan 6.3 d ± 0.1 4.2 e ± 0.1 MACS - 2496 Control 4.6 a ± 0.1 4.8 a ± 0.2 0.25% pentosan 4.9 b ± 0.3 4.6 b ± 0.3 0.5% pentosan 5.1 c ± 0.5 4.3 c ± 0.1 0.25% DWR-39 pentosan 5.3 d ±0.3 3.9 d ± 0.1 0.5% DWR-39 pentosan 5.6 d ±0.1 3.6 e ± 0.1 *Data expressed as mean ±SD; Means followed by different letters in the same column box differ significantly (p<0.05). The decrease in shear force was more when treated with pentosans of good chapati making quality whole wheat flour than the pentosans of poor chapati making quality whole wheat flour. Lower shear force denotes that the chapatis have softer texture, hence, easy to tear (Haridas Rao, 1993). Soft texture is a desirable character of chapatis that makes them easy to chew. 160

4.3.3.2.2. Subjective evaluation of chapatis Chapatis prepared from whole wheat flours of good chapati making varieties, DWR-162 and DWR-39 upon adding water soluble pentosans of HD-2189 whole wheat flour and MACS-2496 whole wheat flour, respectively showed increase in the scores for tearing strength, pliability, aroma and eating quality. However, there was no significant difference in appearance of chapatis prepared from whole wheat flours containing added water soluble pentosans. Chapatis prepared from HD-2189 whole wheat flour and MACS-2496 whole wheat flour on adding water soluble pentosans of DWR-162 whole wheat flour and DWR-39 whole wheat flour, respectively showed no significant difference in the appearance and aroma of chapatis. Significant improvement was observed in the tearing strengths and pliability of chapatis prepared from HD-2189 whole wheat flour and MACS-2496 whole wheat flour on adding water soluble pentosans of DWR-162 whole wheat flour and DWR-39 whole wheat flour, respectively (Table 4.10). Eating quality is an attribute observed during chewing and biting of chapatis. Chapatis having moderate tearing strength and more pliability result in a product requiring lesser effort to chew the chapatis. Tougher chapatis require more effort for biting, chewing and tearing action and such a mouthfeel is less desirable. 161

Table 4.10: Sensory Properties of Chapatis prepared from addition of Water Soluble Pentosans isolated from different Wheat Varieties Wheat Varieties Pentosans Appearance (10) Tearing strength (10) Pliability (10) Aroma (10) Eating quality (20) Overall Quality (60) DWR -162 Control 8.6 a ± 0.2 8.5 c ± 0.3 8.4 c ± 0.2 8.5 a ± 0.2 18.4 c ± 0.1 52.4 c ± 0.9 0.25% WSP 8.7 a ± 0.3 9.0 b ± 0.4 8.9 b ± 0.3 8.6 a ± 0.2 18.8 b ± 0.9 54.0 abc ± 1.0 0.5% WSP 8.7 a ± 0.4 9.5 a ± 0.3 9.4 a ± 0.2 8.7 a ± 0.2 19.0 a ± 0.4 55.3 a ± 0.7 0.25% HD-2189 WSP 8.6 a ± 0.3 8.7 c ± 0.2 8.6 c ± 0.2 8.6 a ± 0.2 18.6 b ± 0.5 53.1 bc ± 1.1 0.5% HD-2189 WSP 8.6 a ± 0.1 8.9 b ± 0.1 9.0 b ± 0.2 8.6 a ± 0.2 18.8 b ± 0.2 53.9 abc ± 0.4 DWR - 39 Control 8.7 a ± 0.3 8.5 d ± 0.2 8.4 c ± 0.1 8.5 c ± 0.2 18.2 b ± 0.1 52.0 d ± 0.4 0.25% WSP 8.7 a ± 0.2 9.2 b ± 0.3 9.0 a ± 0.1 8.7 b ± 0.3 18.5 a ± 0.2 54.1 b ± 0.2 0.5% WSP 8.9 a ± 0.3 9.5 a ± 0.1 9.2 a ± 0.1 8.9 a ± 0.4 18.9 a ± 0.2 55.4 a ± 0.2 0.25% MACS-2496 WSP 8.7 a ± 0.3 8.8 cd ± 0.1 8.5 b ± 0.1 8.7 b ± 0.6 18.3 b ± 0.7 53.0 c ± 0.5 0.5% MACS-2496 WSP 8.7 a ± 0.3 8.9 c ± 0.1 8.8 b ± 0.1 8.7 b ± 0.1 18.4 b ± 0.4 53.5 bc ± 0.5 HD 2189 Control 7.3 a ± 0.3 7.7 e ± 0.2 7.4 d ±0.1 6.2 b ± 0.2 14.2 c ± 0.2 42.8 e ± 0.5 0.25% WSP 7.4 a ± 0.3 8.3 d ± 0.2 7.9 c ± 0.1 6.3 b ± 0.2 14.4 c ± 0.3 44.3 d ± 0.6 0.5% WSP 7.4 a ± 0.4 8.6 c ± 0.2 8.2 b ± 0.1 6.4 b ± 0.1 14.8 b ± 0.3 45.4 c ± 0.2 0.25% DWR-162 WSP 7.4 a ± 0.2 8.9 b ± 0.2 8.6 a ± 0.1 6.6 a ± 0.1 15.1 a ± 0.4 46.6 b ± 0.3 0.5% DWR-162 WSP 7.4 a ± 0.3 9.2 a ± 0.2 8.9 a ± 0.2 6.7 a ± 0.1 15.3 a ± 0.4 47.5 a ± 0.2 MACS - 2496 Control 7.3 a ± 0.3 7.4 e ± 0.3 7.2 e ± 0.3 6.2 a ±0.1 14.2 c ± 0.9 42.3 c ± 1.1 0.25% WSP 7.4 a ± 0.2 8.5 d ± 0.3 7.6 d ± 0.4 6.2 a ±0.1 14.4 c ± 0.9 44.1 b ± 0.2 0.5% WSP 7.4 a ± 0.3 8.8 c ± 0.1 7.9 c ± 0.2 6.3 a ±0.1 14.9 b ± 0.8 45.3 bc ± 1.0 0.25% DWR-39 WSP 7.4 a ± 0.2 9.3 b ± 0.1 8.2 b ± 0.1 6.3 a ± 0.2 15.3 a ± 0.7 46.5 bc ± 0.5 0.5% DWR-39 WSP 7.4 a ± 0.3 9.6 a ± 0.2 8.4 a ± 0.1 6.3 a ± 0.1 15.5 a ± 0.7 47.2 a ± 0.7 *Data expressed as mean ±SD; Means followed by different letters in the same column box differ significantly (p<0.05). 162

Sensory scores for eating quality increased significantly for HD- 2189 whole wheat flour and MACS-2496 whole wheat flour chapatis on adding water soluble pentosans of DWR-162 whole wheat flour and DWR-39 whole wheat flour, respectively. Water soluble pentosans of DWR-162 and DWR-39 treated whole wheat flours had positive impact on chapatis. Possible explanation would be that as water soluble pentosans of DWR-162 and DWR-39 varieties had high arabinosexylose ratio which exerts their functional role by means of their molecular structure, gelling capacity and hence influence the water distribution and water availability, thereby influence the chapati quality. Earlier studies carried out on bread indicated that textural properties of bread are attributed to the presence of pentosans in wheat as water absorption are governed by both protein and pentosan content and their interactions (Shogren et al, 1987). Chapati water absorption and damaged starch are critical factors in determining the quality of chapati (Prabhasankar et al, 2002; Haridas Rao et al, 1989). It is also reported that pentosans exert their functional role by means of their molecular structure, gelling capacity and influence the water distribution and water availability and thereby influence the loaf volume and in turn the bread quality (Courtin & Delcour, 1998). In the present study, whole wheat flour characteristics upon addition of pentosans had improved, which was evident by increase in water absorption and viscosity. The positive impact on whole wheat flour rheology has brought about positive impact in chapati quality which is evident from textural and sensory property. 163