Optimization of Ingredients and Process Formulations on Functional, Nutritional, Sensory and Textural Properties of Thalipeeth: Indian Multigrain Pancake

Thalipeeth is an Indian traditional unleavened pancake. The name can be explained as thali that is a shape of a plate or dish or disk like and peeth is flour. Thalipeeth is a type of savory multigrain unleavened pancake made from bhajani flour with added spices and seasoning. The preparation of thalipeeth is tedious, time‐consuming and requires skill. The present study was aimed toward optimization of ingredients, process standardization on basis of functional properties, organoleptic and nutritional evaluation of thalipeeth. It was observed that in vitro protein digestibility and in vitro GI were 64 and 44, respectively, which were considered a low GI category. From the present study it was found out that optimized thalipeeth was more nutritious and statically significant in varying levels of ingredients and process parameters. ANOVA was used to establish the correlation between these process variables and functional properties of thalipeeth. Practical Applications The present investigation relates to use whole multigrain flour incorporation in Indian unleavened multigrain pancake viz thalipeeth. Thalipeeth is a type of savory multigrain unleavened pancake made from bhajani flour with added spices and seasoning. It was made up of bhajani which was combination of cereals and legumes. At the present time, in India and also all around the world, there is an increased consumer demand for whole multigrain grain products. Many consumers prefer products low in fat; rich in protein and low glycemic index food have more health beneficial properties. However, modern consumer interest in nutrition and health may help established low glycemic index food as a significant component in the human diet. This research work explores effect of optimization and standardization of ingredients and process parameters on functional, textural and organoleptic characteristics of multigrain pancake and makes it a nutritious (low fat and low GI) and commercially important product.