Chhavi A, Sarita S
Home Science Department, DSB Campus, Kumoun University, Nainital -263001, Uttarakhand, India.
Malays J Nutr. 2012 Apr;18(1):89-101.
This study was undertaken with the objectives of formulating composite bread by utilising finger millet flour and foxtail millet flour and further to evaluate these breads for sensory, nutritional qualities, and glycemic response.
Two genotypes of finger millet VL-146 and PRM-601 and one local cultivar of foxtail millet were studied. The finger millet flour (FMF) and foxtail millet flour (FTF) were individually blended in various proportions (30 to 60%) into refined wheat flour (RWF). These blends were then used in the preparation of composite breads. The refined wheat flour bread (RWF) served as the control. One bread from each millet flour blend was selected finally for further investigation on the basis of sensory scores.
As the 30% millet flour substitution was most preferred among the three millet samples, it was selected for further evaluation. Nutrient composition of the selected breads showed that composite bread formulated using FTF showed significantly higher crude protein, crude fat, total ash, phosphorus and insoluble dietary fibre. The composite bread formulated using FMF contained significantly higher calcium, soluble dietary fibre, tannin and phytic acid. However, the control (RWF) bread contained significantly higher carbohydrate, physiological energy and starch. The lowest value for glycemic index among the breads was observed for bread containing FMF from genotype VL- 146 (41.43), followed by bread containing FMF from the genotype PRM- 601 (43.10), bread containing FTF (49.53) and control bread (67.82).
Millet flour incorporated breads had low glycemic indices and were acceptable and nutritious.
本研究旨在利用紫穗稗面粉和粟米粉制作复合面包，并进一步评估这些面包的感官、营养品质和血糖反应。
研究了两种紫穗稗基因型VL - 146和PRM - 601以及一种当地粟米品种。将紫穗稗面粉（FMF）和粟米粉（FTF）分别按不同比例（30%至60%）与精制小麦粉（RWF）混合。然后将这些混合物用于制作复合面包。精制小麦粉面包（RWF）作为对照。最终根据感官评分从每种粟米粉混合物中挑选出一种面包进行进一步研究。
由于在三个粟米样品中，30%的粟米粉替代比例最受青睐，因此选择该比例进行进一步评估。所选面包的营养成分表明，使用FTF制作的复合面包的粗蛋白、粗脂肪、总灰分、磷和不溶性膳食纤维含量显著更高。使用FMF制作的复合面包的钙、可溶性膳食纤维、单宁和植酸含量显著更高。然而，对照（RWF）面包的碳水化合物、生理能量和淀粉含量显著更高。在这些面包中，基因型VL - 146的FMF面包的血糖指数最低（41.43），其次是基因型PRM - 601的FMF面包（43.10）、FTF面包（49.53）和对照面包（67.82）。
加入粟米粉的面包血糖指数较低，可接受且营养丰富。
