Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours. (January 2018)

• Record Type: Journal Article
• Authors: Moza, Jessy; Gujral, Hardeep Singh
• Is Part Of: Journal of cereal science. Volume 79(2018)
• Page Start: 383
• Page End: 389
• Publication Date: 2018-01
• Subjects: β-glucan -- Mixolab -- Soluble arabinoxylans -- Retrogradation; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2017.11.003
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: Barley flours can be utilized for preparation of chapatti after blending with 7% vital wheat gluten. Mixolab analysis revealed a significant role of non-starchy polysaccharides in increasing dough consistency after mixing (C1) and heating (C3). A significant negative correlation (R = −0.63) of mixolab retrogradation (%) was observed with soluble arabinoxylan contents of flours indicating their positive effects on chapatti quality. Soluble arabinoxylans also exerted beneficial effects by promoting lower rate of shrinkage (R = −0.69) and bake loss (R = −0.77) in chapatti, however β-glucans and insoluble arabinoxylans increased the chapatti shrinkage (p ≤ 0.05). Fresh barley chapatti displayed lower soluble starch contents (1.8–2.6%) as compared to wheat chapatti, which may indicate an inhibitory effect of barley β-glucans on starch swelling, leading to lower retrogradation (R = −0.62). Reduced rapidly digestible starch contents were observed for barley chapatti. Presence of higher levels of total β-glucans in barley flours also promoted the formation of slowly digestible starches in retrograded chapatti (R = 0.61). Upon storage of chapatti for 48 h, both soluble amylose and soluble amylopectin content decreased and starch crystallinity increased. These factors were significantly affected by the presence of β-glucans and arabinoxylans. Highlights: Higher soluble arabinoxylans lead to lower bake loss in chapatti. β-glucans hinder starch solubility and hence inhibit retrogradation. β-glucans promote formation of SDS in stored chapatti. Starch crystallinity correlated negatively with barley fiber content.