TECHNICAL FIELD OF THE INVENTION
The invention relates to an improved, ready to eat, preservable chapattis with high nutrition value and method of preparation thereof. More particularly the invention relates to the preparation of palatable, home - made - like chapattis with long shelf life and negligible microbial activity.
BACKGROUND OF THE INVENTION
The most preferred staple food after rice is 'Chapatti'. Whereas rice can be easily prepared, preparation of chapattis is a cumbersome process considering the time and resources involved. One has to have dough kneaded properly, Board and Chapatti Rolling Pin, Iron Griddle, flat Tongs etc., and above all, the skill to make good, round, palatable chapattis.
A healthy, nutritious food is a basic requirement of every individual. Meanwhile the time constraints due to today's fast life are high. One has to find time for cooking good food out of such busy schedules. Due to this many people start consuming whatever is available and ready to eat. In the absence of a viable and healthy alternative, people like students, bachelors, office goers, hostellers find fast/junk food products like burgers, pizzas, noodles and alike to satiate their hunger. Long term and frequent consumption of such products causes chronic gastric disorders, imbalanced diets, digestion problems, and at times food poisoning too.
On the other hand, defence personnel posted in remote and border areas are supplied packaged food products which are healthy as well as nutritious but can't satiate their hunger for 'home - made' food.

Students living away from parents, in hostels, or otherwise feel home sickness when they do not find good food. They survive on junk food and indulge in unhealthy eating habits in absence of any solution.
Similar is the situation of bachelors who spend most of their time in meeting deadlines at the work place and have no time and patience to cook food themselves. Their last resort is junk and unhealthy food.
Working women at times find it very difficult to allocate justified time to their work place as well as home and more particularly kitchens. More and more such women look for some alternate food products which are easy to serve and less time consuming.
Hence there is a requirement of a good alternate to available junk food. There is requirement of a food product which is healthy, safe, and has good nutritious value and above all, which can provide the consumer a satisfaction similar to that given by 'home-made'food.
OBJECT OF THE INVENTION
The object of the invention is to provide an improved, ready to eat, preservable chapattis with high nutrition value.
Still another object of the invention is to provide a healthy food alternate.
Still another object of the invention is to obviate the disadvantages of fast/junk food.
Still another object of the invention is to provide a healthy food product with longer shelf life.

Still another object of the invention is to provide an improved composition of instant chapatti.
Still another object of the invention is to provide a method to prepare ready to consume, instant chapatti.
SUMMARY OF THE INVENTION
The invention relates to an improved, ready to eat, preservable chapattis with high nutrition value and method of preparation thereof. More particularly the invention relates to the preparation of palatable, home - made - like chapattis with long shelf life and has negligible microbial activities.
The invention further relates to the composition and constituents of the chapatti. The major ingredients of chapatti include cereal flour, a stabilizer, humectants, acid, emulsifier, antioxidants, and preservatives. The main ingredients of chapatti comprise of Wheat Flour, Salt, Plum juice (Prunus domesticg), Guar gum powder [Cyamopsis tetraaonoloba), Olive oil [Plea europaea), and water. The shelf life of the packed chapattis at room temperature is more than 3 months.
Accordingly, the invention provides a process for preparing chapatti, comprising adding Wheat Flour, Salt, Plum juice [Prunus domestica), Guar gum powder [Cyamopsis tetraaonoloba). Olive oil (0lea europaea), and water to a dough, leavening, and heating the dough. More specifically, the present invention provides a method of making a shelf-stable chapatti having a shelf life of at least 3 months.

Other features, aspects and advantages of the present invention will become better understood or apparent from a perusal of the following detailed description of the invention and appended claims.
DETAILED DESCRIPTION OF THE INVENTION
The invention relates to an improved, ready to eat, preservable chapattis with high nutrition value and method of preparation thereof. More particularly the invention relates to the preparation of palatable, home - made - like chapattis with long shelf life and negligible microbial activity.
The invention further relates to the composition and constituents of the chapatti. The major ingredients of chapatti include cereal flour, stabilizers, humectants, acid regulars, emulsifiers, antioxidants, and natural & other approved preservatives. The shelf life of the packed chapattis at room temperature is more than 3 months.
The disclosed invention relates to ready to eat chapattis comprising cereal flour which can be used to make chapatti preferably wheat flour; natural stabilizer like guar gum, pectin, xanthan gum, whey or similar products or combinations thereof; humectants like glycerin, sorbitol, and similar products; acid like citric acid, and similar products; emulsifier like ghee, olive oil, sorbitan mansteate, soy lecithin, poly sorbates and similar products or combination thereof; antioxidants like lycopene, ascorbic acid, and similar products or mixture thereof; preservatives like calcium sorbate, citric acid, tamarind indica, and similar products of mixtures thereof; any other edible ingredients to enhance the palatability or variants.
In one aspect, the invention provides a process for preparing chapatti, comprises of adding Wheat Flour, Salt, Plum juice (Prunus domestica), Guar gum powder (Cyamopsis tetraqonoloba), Olive oil [Olea europaea), and water to a dough,

leavening, and heating the dough. The process for preparing chapatti involves mixing of flour with some salt, Plum juice (Prunus domestica), Guar gum powder (Cyamopsis tetragonoloba), and Olive oil {Plea europaea). The mixture thus obtained is kneaded well with warm water till dough is obtained. Took some mass of dough to make medium sized dough balls. Layered chapattis were made from the masses with Chapatti Rolling Pin. Heat treated the chapattis allowing them to cook properly.
In another aspect, the present invention provides a method of making a shelf-stable chapatti comprises of adding wheat flour of concentration 100-150 gm w/w, salt of concentration 2-3 gm w/w, plum juice of concentration 1.5-2.5 ml v/w, guar gum powder of concentration 1-1.5 gm w/w, olive oil of concentration 6-9 ml v/w, and water of concentration 60-90 ml of v/w.
In preferred embodiments of the invention, a ready to eat product with extended shelf life, comprises an edible cereal flour; edible additives; stabilizers, humectants, acid regulars, emulsifiers, antioxidants, and preservatives.
In another embodiment of the invention, in the said ready to eat product, edible cereal is selected from the group of wheat, barley, corn, rice, oats, millets or any other edible cereal and mixtures thereof.
In another embodiment of the invention, in the ready to eat product, the edible cereal flour preferably comprises of wheat flour.
In another embodiment of the invention, in the ready to eat product, the edible additives are selected from the group of Salt, Plum juice (Prunus domestica). Guar gum powder (Cyamopsis tetragonoloba). Olive oil (Olea europaea), grains of Trachyspermum copticum, grains of Nigella sativa, taste developers, and mixtures thereof.

In another embodiment of the invention, in the ready to eat product:
a. the stabilizers are selected from the group of natural stabilizers like
guar gum, pectin, xanthan gum, whey or similar products or
combinations thereof;
b. the humectant is selected from the group of glycerin, sorbitol and
mixture thereof;
c. the acid regulars comprises citric acid;
d. the emulsifier is selected from the group of ghee, olive oil, sorbitan
mansteate, soy lecithin, poly sorbates, or combination thereof;
e. the antioxidant is selected from the group of lycopene, ascorbic acid,
or mixture thereof;
f. the preservative is selected from the group of calcium sorbate, citric
acid, tamarind indica, or mixtures thereof.
In another embodiment of the invention, the product is in the form of chapatti, cake, cookie, bread, or loaf.
In another preferred embodiment of the invention, the process of preparing a ready to eat product with extended shelf life, comprises the steps of:
a. adding the ingredients to make soft dough;
b. leavening the dough for at least 15 - 20 minutes;
c. shaping the product from the dough; and
d. heat treating the shaped dough until cooked properly.
In another embodiment of the invention, the ready to eat product comprises 55 - 65 % w/w of edible cereal flour, 1 - 2 % w/w of edible salt, 1 % v/w of plum juice, 0.5 - 1 % w/w of guar gum powder, 3-4% v/w of olive oil, 25 - 35 % v/w of water, and 2 -3% w/w of edible additives.

The following methodology and examples of the chapatti follow the teachings of and illustrate the present invention:
EXAMPLE 1
The preservable chapattis preferably containing the following ingredients:
Ingredients 1

(Table Removed)
EXAMPLE 2
The preservable chapattis preferably containing the following ingredients:
Ingredients 2

(Table Removed)
EXAMPLE 3
The preservable chapattis preferably containing the following ingredients:
Control

(Table Removed)
Results
The chapattis were prepared using Examples 1, 2 & 3 and according to the process defined above. The samples were taken for preservation under standard protocol. The various results have been obtained and measured as following tables:
Sample 1: Example 1
Test Started on: May 13, 2010
Test Completed on: May 22, 2010
Table-1
(Table Removed)
Sample 2: Example 2
Test Started on: May 13,2010
Test Completed on: May 22, 2010
Table-2

(Table Removed)
Sample 3: Example 3
Test Started on: May 13,2010
Test Completed on: May 22, 2010
Table-3
(Table Removed)
Sample 4: Example 1
Test Started on: May 13, 2010
Test Completed on: June 7, 2010
Table-4

(Table Removed)
Sample 5: Example 2
Test Started on: May 13, 2010
Test Completed on: June 7, 2010
Table-5

(Table Removed)
Sample 6: Example 3
Test Started on: May 13, 2010
Test Completed on: June 7, 2010
Table-6

(Table Removed)
Sample 7: Example 1
Test Started on: May 13, 2010
Test Completed on: July 12, 2010
Table-7

(Table Removed)
Sample 8: Example 2
Test Started on: May 13, 2010
Test Completed on: July 12, 2010
Table-8

(Table Removed)
Sample 9: Example 3
Test Started on: May 13, 2010
Test Completed on: July 12, 2010
Table-9

(Table Removed)
Although this invention has been described by example and with reference to possible embodiment thereof, it is to be understood that modifications or improvements may be made thereto without departing from the scope of the invention.

We Claim:
1. A ready to eat product with extended shelf life, comprising
a. an edible cereal flour;
b. edible additives;
c. stabilizers, humectants, acid regulars, emulsifiers, antioxidants, and
preservatives.
2. A ready to eat product as claimed in claim 1 wherein the edible cereal is selected from the group of wheat, barley, corn, rice, oats, millets or any other edible cereal and mixtures thereof.
3. A ready to eat product as claimed in claim 1 wherein the edible cereal flour preferably comprises of wheat flour.
4. A ready to eat product as claimed in claim 1 wherein the edible additives are selected from the group of Salt, Plum juice {Prunus domestica), Guar gum powder [Cyamopsis tetraqonoloba), Olive oil (01 ea europaea), grains of Trachyspermum copticum, grains of Nigella sativa, taste developers, and mixtures thereof.
5. A ready to eat product as claimed in claim 1 wherein:
a. the stabilizers are selected from the group of natural stabilizers like guar
gum, pectin, xanthan gum, whey or similar products or combinations
thereof;
b. the humectant is selected from the group of glycerin, sorbitol and mixture
thereof;
c. the acid regulars comprises citric acid;
d. the emulsifier is selected from the group of ghee, olive oil, sorbitan
mansteate, soy lecithin, poly sorbates, or combination thereof;
e. the antioxidant is selected from the group of lycopene, ascorbic acid, or
mixture thereof;
f. the preservative is selected from the group of calcium sorbate, citric acid,
tamarind indica, or mixtures thereof.
6. A ready to eat product as claimed in claim 1 wherein the product is in the form of chapatti, cake, cookie, bread, or loaf.
7. A process of preparing a ready to eat product with extended shelf life, comprising the steps of:
a. adding the ingredients to make soft dough;
b. leavening the dough for at least 15 - 20 minutes;
c. shaping the product from the dough; and
d. heat treating the shaped dough until cooked properly.
8. A ready to eat product with extended shelf life, comprising 55 - 65 % w/w of edible cereal flour, 1 - 2 % w/w of edible salt, 1 % v/w of plum juice, 0.5 -1 % w/w of guar gum powder, 3-4% v/w of olive oil, 25 - 35 % v/w of water, and 2-3% w/w of edible additives.
9. A ready to eat product with extended shelf life as substantially described herein the specification.
10. A process of preparing a ready to eat product with extended shelf life, as substantially described herein the specification.