کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8881515 1624883 2018 28 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 79, January 2018, Pages 383-389
نویسندگان
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