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<p>Whole wheat flour (atta) is susceptible to microbial contamination, pesticide residues, and quality deterioration, which can affect product safety and shelf stability. Although wheat debranning is a promising pre-milling intervention, its optimal intensity for balancing safety and quality remains unclear. This study evaluated the effects of debranning intensity (0.2-5.0%) on microbial load, pesticide residues, and the physicochemical and rheological properties of atta and chapatti quality. Increasing debranning intensity raised processing time (75–470&#xa0;s) and specific energy consumption (0.0153–0.0980 kWh⋅kg⁻¹). Microbial quality improved significantly, with coliforms not detected at 0.2% debranning, yeasts and molds not detected at ≥ 1.5%, and mesophilic aerobic counts reduced from 12 × 10³ to 1 × 10¹ CFU g⁻¹. Ethyl chlorpyrifos residues were below the detection limit in all debranned samples. Debranning decreased kernel hardness (171.2–165.3&#xa0;N), ash (1.64–1.47%), and dietary fiber (14.38–9.37%), while protein and fat remained largely unchanged. Flour lightness increased (L*: 45.92–46.89), and water absorption decreased from 79.2% to 76.2%. Moisture sorption analysis indicated changes in moisture adsorption behavior with potential implications for storage characteristics. Chapatti prepared from 1% debranned wheat showed the highest sensory acceptability (8.57/9), whereas higher debranning levels reduced texture and aroma despite improved appearance. Overall, 1% debranning provides an optimal balance between improved safety and desirable product quality.</p> Graphical abstract <p></p>

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Effect of wheat debranning intensity on safety, shelf stability, and quality of atta and chapatti

  • 期刊论文

  • 发表日期：

    2026年7月11日

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  • Aashitosh A. Inamdar,
  • Veeranna Hitlamani,
  • Suresh D. Sakhare,
  • Varshini L,
  • Vanajakshi V,
  • Prasanna Vasu,
  • Dhanashekar P.S.,
  • Umesha B.A.,
  • Prabhasankar P.

摘要

Whole wheat flour (atta) is susceptible to microbial contamination, pesticide residues, and quality deterioration, which can affect product safety and shelf stability. Although wheat debranning is a promising pre-milling intervention, its optimal intensity for balancing safety and quality remains unclear. This study evaluated the effects of debranning intensity (0.2-5.0%) on microbial load, pesticide residues, and the physicochemical and rheological properties of atta and chapatti quality. Increasing debranning intensity raised processing time (75–470 s) and specific energy consumption (0.0153–0.0980 kWh⋅kg⁻¹). Microbial quality improved significantly, with coliforms not detected at 0.2% debranning, yeasts and molds not detected at ≥ 1.5%, and mesophilic aerobic counts reduced from 12 × 10³ to 1 × 10¹ CFU g⁻¹. Ethyl chlorpyrifos residues were below the detection limit in all debranned samples. Debranning decreased kernel hardness (171.2–165.3 N), ash (1.64–1.47%), and dietary fiber (14.38–9.37%), while protein and fat remained largely unchanged. Flour lightness increased (L*: 45.92–46.89), and water absorption decreased from 79.2% to 76.2%. Moisture sorption analysis indicated changes in moisture adsorption behavior with potential implications for storage characteristics. Chapatti prepared from 1% debranned wheat showed the highest sensory acceptability (8.57/9), whereas higher debranning levels reduced texture and aroma despite improved appearance. Overall, 1% debranning provides an optimal balance between improved safety and desirable product quality.

Graphical abstract