STRUCTURAL CHARACTERIZATION AND QUALITY EVALUATION OF CHAPATHI (INDIAN FLAT BREAD) WITH ENCAPSULATED FOLIC ACID

Introduction: This study aims to develop a micronutrient-fortified Indian flatbread using folic acid extracted from cauliflower leaves, targeting improved nutritional value. This research explores substituting water with orange peel powder and orange juice in the dough to enhance bioavailability, optimizing the preparation process, and assessing the fortified flatbread's physical and nutritional properties.

Methodology: Folic acid was extracted and purified via column chromatography, with qualitative analysis using FTIR and Thin Layer Chromatography (TLC) and quantitative analysis via High-Performance Liquid Chromatography (HPLC). The purified folic acid was encapsulated with maltodextrin and starch, and its thermal stability was assessed using Differential Scanning Calorimetry (DSC). The dough was prepared by substituting water with varying levels of orange peel powder and orange juice, with optimum levels determined by texture analysis. The fortified flatbread samples were then analyzed for physical properties, including color, water activity, and proximate composition.

Results: Qualitative analysis confirmed the presence of folic acid comparable to the standard, while HPLC revealed a folic acid concentration of 1.523 µg/100 mL with a retention time of 5.108 minutes. Encapsulation enhanced the thermal stability of folic acid by 45°C, as determined by DSC. Shelf life studies showed that the fortified flatbread maintained viability for 4 days at ambient conditions and 12 days under refrigeration, compared to 3 days and 10 days for the unfortified variant, respectively. The fortified flatbread achieved a folic acid content of 0.24 mg per 100 grams, confirmed by HPLC.

Conclusion: This study successfully developed a folic acid-fortified Indian flatbread with improved nutritional value, extended shelf life, and enhanced bioavailability. The increase in bioavailability is attributed to the synergistic effect of folic acid and vitamin C, contributed by the incorporation of orange peel powder and orange juice in the dough. This fortified food product holds promise for dietary interventions aimed at increasing folic acid intake.