Chapatti became popular with the British in 1857, during the Independence War. Army dining halls would serve them to soldiers. It became so popular that the British soon preferred Chapati to rice whenever they sat down to eat. However, a lot of popularity for the Chapati came from immigration. As more Indian families moved to the US and the UK, they brought their cuisine over with them. Asian cooking became very popular and soon everyone was learning how to make their own curries, rice, and side dishes. Today Asian cooking is very much in the limelight. However, some consumers, whether for medical reasons such as celiac disease, sensitivity to wheat, or a lifestyle choice, are eliminating gluten from their diets. So, one of our clients decided to introduce frozen, gluten free chapattis into the market for all the gluten conscious consumers.
The key challenges involved in this project were as follows:
- The commercially available RTC chapatti was taken as the control sample. So the first challenge was to attain the same sensory properties for gluten free chapatti as the control sample.
- The second challenge was to formulate the product as per the EU norms so that it could be exported to UK.
- The third challenge was to develop organically.
The food technologists at Food Buddies understand the science involved in making gluten free organic chapati. We developed this product using Unique ingredients and process to optimize a gluten free formulation that provided chapatti similar to the commercially available wheat flour chapatti.
We met the client’s expectations by developing the desired product and ensuring that the texture and taste of the product are retained throughout its shelf life as like the normal chapati.