The Food Research Lab mimics commercial food and beverage giants and formulates food, snacks, flavoured beverages, chews, gummies, etc. “You name it, we make it.”

Today’s Task

What We did Today?

Ready to cook Millet chapati

Event: Today, I decided to work on the formulation of Ready to cook Millet chapati

How I felt it (initially before executing the actual task): I always love to handle projects that deal with formulating innovative food and beverage products.

Actual Task: Product formulation  

What did I learn?

Most of the Traditional Indian food products are now being transformed into readily available products. This project deals with the formulation of a shelf-stable, ready-to-cook chapati using millets. Millets have gained popularity among consumers since they are a rich source of dietary fibre and minerals. Chapathi is the most consumed flatbread in India, and there is a huge market for ready-to-cook chapati for convenience reasons.

Things to be considered at the time of formulation of ready-to-cook millet chapati are standardisation of the time for mixing, resting and cooking.

Formulation and processing should be done with the utmost care to give the product a longer shelf life without loss of flavour. The chapatis are prepared using finger millet or ragi, salt and water. The product does not contain any preservatives and was prepared according to their colour, taste, flavour and texture.

Then, the product was stored at an ambient temperature for shelf life analysis.