Milling interventions for the production of atta for Indian flat bread with low carbohydrate digestibility

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 , C...

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Bibliographic Details
Published in:Journal of food science and technology 2020-09, Vol.57 (9), p.3400-3408
Main Authors: Pawar, Tirupati, Pavan Kumar, P., Ashwin Kumar, M. S., Jyothi Lakshmi, A., Sakhare, Suresh D., Dasappa, Indrani, Inamdar, Aashitosh A.
Format: Article
Language:English
Subjects:
Bread
Carbohydrates
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Digestibility
Dough
Food Science
Glucose
Granulation
Nutrition
Original
Original Article
Rheological properties
Roller mills (grinders)
Stability analysis
Water absorption
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Summary: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 .
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04373-x