Development and Sensory Evaluation of Wheat Flour Chapati Grown under Six Agro Management Practices

Agriculture is an important sector of the Indian economy. About half of the population relies on agriculture, as it is the principal source of income. From last 30 decades the use of pesticides for increasing the crop production is also increased. After green revolution increased demand of food and increased use of pesticides causes cancer in different state of the country. Combating cancer is a challenge for the new generation. In this paper emphasis gives on shift from pesticides to organic management of agriculture. The single variety of wheat (Raj 4120) of different treatment is used as a value added product namely wheat Chapati. Due to different treatments flour was not enriched with other flours as it change the original sensory values. Six types of treatments are 100% organic, 75 % organic + 25% innovative practices, 50% organic and 50% inorganic, 75% organic + 25% pesticides, 100% inorganic and state recommendations. All these six flours marked as T1, T2, T3, T4, T5 and T6. The Chapati was standardized through sensory evaluation by trained members of the panel on 9-point hedonic rating scale. Sensory evaluation showed that Chapati prepared from T1 was highly accepted as it has scored high in all scores followed by T2 and T3 management of wheat flour.