Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility.
作者： Bharati Sharma , Hardeep Singh Gujral , Vicky Solah
DOI: 10.1016/J.FOODCHEM.2017.03.118
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摘要: Abstract Wheat and finger millet flour (two cultivars) were blended in the ratio (3:1) to form a composite its dough properties studied on mixolab. The chapatti making digestibility behavior of was also investigated. wheat (WFM) blend displayed up 30.7% higher total phenolic content (TPC), 38.2% flavonoid (TFC) 75.4% antioxidant activity (AOA) than flour. Chapattis prepared from blends exhibited lower retrogradation as evident by mixolab index, values soluble starch amylose stored chapatti. slowly digestible (SDS) correlated positively (R = 0.816, p
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