Studies on use of isabgol (Psyllium mucilloid) husk in Atta for Chapati making

A study was conducted with the aim of increasing fibre content after incorp oration of isabgol husk at the levels of 0.5. 1.0 1.5, 2.0. 2.5, 3.0 in att a for use in chapati making. Farinograph and pasting characteristics improv ed, as the level of fibre was increased. Mixing time of the flour decreased and dough became sticky in handling, as the flour absorbed more of moistur e with increase in level of fibre. Puffing of chapatis was partial but brow ning was even. Chapatis made with flour containing isabgol were found accep table by the panelists at all the levels of supplementation.