Mysore, Dec 6 (UNI) City based Central Food Technological Research Institute (CFTRI) has developed a formulation and process for making shelf stable chapatis.
The chapatis made using continuos chapati making machine developed earlier by the institute, could cater to the large requirement of chapatis in a short span of time.
As part of this technology package, an automated chapati making unit that makes 1500 chapatis per hour had been made released for production.
The shelf stable chapatis had a life span of 12 days and could be marketed through bakery, groceries and departmental stores. It was a convenient, ready to serve product and can be eaten after heating in a microwave oven or on a tawa at low temperature, a CFTRI release said here today.
Chapatis, being a high moisture product contains 25-35 percent of water content. Chapati stales like bread and cake and become hard and brittle on storage, making it unsuitable for consumption. The new technique would help preserve chapatis for longer period.