Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India.
Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India.
Int J Biol Macromol. 2024 Nov;281(Pt 3):136417. doi: 10.1016/j.ijbiomac.2024.136417. Epub 2024 Oct 9.
The present study aimed to explore the contribution of untreated (UtβG) and modified oat 1,4-β-D-glucan (OzβG) to the quality of gluten-free chapattis at varying concentrations (0, 1.5, 3, and 4.5 % labelled as M, M, M and M for maize chapattis and F, F, F and F for finger millet chapattis, respectively). The functionality of flours was significantly enhanced by the addition of UtβG and OzβG. However, OzβG incorporated flour exhibited a more pronounced influence on both functional and farinographic parameters when compared to flours with UtβG. Further, the hardness of the chapattis decreased with incorporation of OzβG and it was lowest for M and F i.e. 6.38 N and 5.27 N, respectively due to the formation of more carboxyl and hydroxyl groups, which had more affinity towards water molecules. The sensory analysis indicated that OzβG incorporated M and Fchapattis exhibited the highest overall acceptability. Hence, this study provides valuable insights into the utilization of UtβG and OzβG for the formulation of gluten-free chapattis with better dough characteristics and chapatti-making properties.
本研究旨在探讨未处理（UtβG）和改性燕麦 1,4-β-D-葡聚糖（OzβG）在不同浓度（0、1.5、3 和 4.5%，分别标记为 M、M、M 和 M 用于玉米烙饼和 F、F、F 和 F 用于Finger millet chapattis）下对无麸质烙饼质量的贡献。UtβG 和 OzβG 的添加显著增强了面粉的功能。然而，与含有 UtβG 的面粉相比，OzβG 掺入的面粉对功能和粉质参数的影响更为显著。此外，随着 OzβG 的掺入，烙饼的硬度降低，M 和 F 的硬度最低，分别为 6.38N 和 5.27N，这是由于形成了更多的羧基和羟基，它们与水分子具有更强的亲和力。感官分析表明，OzβG 掺入的 M 和 F 烙饼表现出最高的总体可接受性。因此，本研究为利用 UtβG 和 OzβG 来制备具有更好面团特性和烙饼制作性能的无麸质烙饼提供了有价值的见解。
