Influence of pregelatinized starch on rheology of composite flour, in vitro enzyme digestibility and textural properties of millet-based Chapatti

Abstract

The current study is designed to diversify daily diets like Chapatti with millet (minor cereal) flour. Wheat-millet composite flours (WMCFs) were prepared by incorporating millet flour at 20 %, 40 % and 60 %, and then the rheology of WMCFs was assessed through Mixolab 2. Afterwards, pregelatinized starch (PGS) was added to WMCFs to prepare Chapatti. The product's quality was evaluated by determining water-soluble starches, in-vitro enzyme digestibility, textural hardness, color and sensory characteristics. The results showed that adding millet flour to Chapatti decreased water absorption, and dough development time from 56 % to 50 % and 2.7 min. to 1.5 min. respectively. The Chapatti's hardness was increased, while color (l* values) of Chapatti decreased with millet flour's addition at a constant level of PGS. In the product, Chapatti containing 40 % millet flour and 2 % PGS showed excellent textural hardness and sensory characteristics.

Keywords

• Pregelatinized starch
• Rheology
• Chapatti
• Millet flour