Mysore, Dec 6 (UNI) The city-based Central Food Technological Research Institute (CFTRI) has developed a process for making shelf-stable chapatis.
The chapatis made using a machine, developed earlier by the Institute, can cater to large requirements of chapatis in a short span of time.
As part of this technology package, an automated chapati making unit that makes 1,500 chapatis per hour has been released for production.
The shelf-stable chapatis has a life span of 12 days and can be marketed through bakeries, groceries and departmental stores. It is a convenient, ready-to-serve product and could be consumed after heating in a microwave oven or on a tawa at low temperature, a CFTRI release here said today.
Chapatis, a high moisture product, contained 25-35 per cent water content. Chapati stales like bread and cake and becomes hard and brittle on storage, making it unfit for consumption. The new technique will help preserve chapatis for a longer period, it said.