Sharma Bharati, Gujral Hardeep Singh, Solah Vicky
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
Food Chem. 2017 Sep 15;231:156-164. doi: 10.1016/j.foodchem.2017.03.118. Epub 2017 Mar 23.
Wheat and finger millet flour (two cultivars) were blended in the ratio (3:1) to form a composite flour and its dough properties were studied on the mixolab. The chapatti making and digestibility behavior of the composite flour was also investigated. The wheat finger millet (WFM) flour blend displayed up to 30.7% higher total phenolic content (TPC), 38.2% higher total flavonoid content (TFC) and 75.4% higher antioxidant activity (AOA) than the wheat flour. Chapattis prepared from the composite blends exhibited lower retrogradation as evident by the mixolab retrogradation index, higher values of soluble starch and soluble amylose in stored chapatti. The slowly digestible starch (SDS) correlated positively (R=0.816, p<0.05) with TPC and water absorption correlated positively (R=0.995, p<0.05) with damage starch content. The chapattis made from the composite flour had higher SDS and resistant starch (RS) values demonstrating potential as a food with functional characteristics.
将小麦粉和黍米粉（两个品种）按3:1的比例混合制成复合面粉，并在混料实验仪上研究其面团特性。还研究了复合面粉制作薄饼的情况及其消化特性。与小麦粉相比，小麦-黍米（WFM）混合面粉的总酚含量（TPC）高出30.7%，总黄酮含量（TFC）高出38.2%，抗氧化活性（AOA）高出75.4%。由复合混合物制成的薄饼表现出较低的回生现象，混料实验仪回生指数表明了这一点，储存薄饼中的可溶性淀粉和可溶性直链淀粉值较高。慢消化淀粉（SDS）与TPC呈正相关（R=0.816，p<0.05），吸水率与破损淀粉含量呈正相关（R=0.995，p<0.05）。由复合面粉制成的薄饼具有较高的SDS和抗性淀粉（RS）值，显示出作为功能性食品的潜力。
