Effect of extruded finger millet on dough rheology and functional quality of pearl millet-based unleavened flatbread

被引：28

作者：

Kumar, Pankaj ^{[1
]}

Kaur, Charanjit ^{[2
]}

Sethi, Swati ^{[1
]}

Kaur Jambh, Harpreet ^{[1
]}

机构：

[1] ICAR Cent Inst Postharvest Engn & Technol, Food Grains & Oilseeds Proc Div, Ludhiana 141004, Punjab, India

[2] ICAR Indian Agr Res Inst, Div Food Sci & Postharvest Technol, New Delhi 110012, India

来源：

CEREAL CHEMISTRY | 2020年 / 97卷 / 05期

关键词：

extrusion; finger millet; Flatbread; gluten-free; pearl millet; rheology; WHEAT-FLOUR; SENSORY ACCEPTABILITY; NUTRITIONAL QUALITY; MOLECULAR-WEIGHT; STARCH; PROTEIN; DIGESTIBILITY; L;

D O I：

10.1002/cche.10321

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Background and objectives It has been hypothesized that extrusion can improve the viscoelasticity of dough. The present study aimed to verify the potential of extruded finger millet (EF) flour in improving the rheological, technological, nutritional, and sensory characteristics of pearl millet-based composite dough and flatbread. Findings Incremental addition of EF in pearl millet (PM) composite dough caused a significant (p < .05) decrease in pasting properties of composite dough, whereas there was a significant increase in dough extensibility. The dough prepared by substituting 20% EF exhibited a higher value of the elastic share of compliance. EF significantly (p < .05) improved the puffing, textural, and nutritional quality of PM composite flatbread. Conclusion Addition of EF in PM improved the rheological and nutritional profile of flatbread. Significance and novelty Substitution of EF flour can significantly improve the technological properties, nutrition of PM-based flatbread.

引用

页码：991 / 998

页数：8

共 41 条

[1] Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour [J].