Properties of Iron Fortified Starches and Their Chapatti Making Potential

Abstract Physicochemical, thermal, pasting properties of native and iron fortified starches from corn starch (CS), potato starch (PS), and wheat starch (WS) are investigated. Wheat meal prepared substituting iron fortified starches is analyzed for dough rheological and chapatti properties (color and sensory attributes). Lower L *, whiteness index, swelling power, and higher b* values are observed for iron fortified starches compared to their native counterparts. Gelatinization temperature and enthalpy of iron fortified starches are lower than those of their native starches. Iron fortified WS, CS, and PS starches show more than 30 times higher Fe content than their native counterparts. Significant decrease in peak viscosity (PV) for PS and an increase for CS and WS upon fortification is observed. Chapattis with iron fortified CS prepared using 1.0% FeSO 4 shows the highest G ′ (storage modulus) and G ′′ (loss modulus). Chapattis substituted with iron fortified starches reveals lighter color (higher L * and lower a * values) as compared to those from wheat meal alone. Water activity ( a w ) for chapattis substituted with iron fortified starches increases with the level of substitution showing better storage ability and greater shelf life. Iron fortified WS has higher Fe content than iron fortified CS, hence has better chapatti making potential.