Open AccessMilling interventions for the production of atta for Indian flat bread with low carbohydrate digestibility
Author(s) -
Tirupati Pawar,
Pushpendra Kumar,
Manish Kumar,
A. Jyothi Lakshmi,
Suresh D. Sakhare,
D. Indrani,
Aashitosh A. Inamdar
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04373-x
Subject(s) - atta , carbohydrate , ingredient , food science , chemistry , maltodextrin , biology , biochemistry , botany , spray drying , chromatography , hymenoptera
Study was aimed to produce atta for chapati, an Indian flat bread with low carbohydrate digestibility through different milling interventions; processing and formulating a functional ingredient mix (FM). Granulation, physico-chemical, rheological and chapati making characteristics of chakki atta , CA (control), roller mill atta (RA); RA replaced with 5, 10 and 15% FM (5, 10 and 15% RAFM) were evaluated. RA and RAFM samples showed lower water absorption, higher dough stability, pasting temperature and peak viscosity than CA. Evaluation of carbohydrate digestive profile showed differences in the pattern of carbohydrate digestibility and glucose release between the chapatis prepared from CA, RA and 10% RAFM. Rapidly available glucose (RAG), an indicator of glycemic response in vivo, was found to be lower in the 10% RAFM than CA. It can be concluded that milling interventions and compositional differences together determine the carbohydrate digestibility of the atta .