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

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Relation http://ir.cftri.com/14479/
https://doi.org/10.1007/s13197-020-04373-x
 
Title Milling interventions for the production of atta for Indian flat
bread with low carbohydrate digestibility.
 
Creator Tirupati, Pawar
Pavan Kumar, P.
Ashwin Kumar, M. S.
Jyothi Lakshmi, A.
Suresh, D. Sakhare
 
Subject Indian flat bread
04 Milling
 
Description 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
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14479/1/J%20Food%20Sci%20Technol%20%28September%202020%29%2057%289%293400%E2%80%933408.pdf
Tirupati, Pawar and Pavan Kumar, P. and Ashwin Kumar, M. S. and Jyothi Lakshmi, A. and Suresh, D. Sakhare (2020) Milling interventions for the production of atta for Indian flat bread with low carbohydrate digestibility. Journal of Food Science and Technology, 57 (9). pp. 3400-3408. ISSN 0022-1155