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Influence of pregelatinized starch on rheology of composite flour, in vitro enzyme digestibility and textural properties of millet-based Chapatti

The current study is designed to diversify daily diets like Chapatti with millet (minor cereal) flour. Wheat-millet composite flours (WMCFs) were prepared by incorporating millet flour at 20 %, 40 % and 60 %, and then the rheology of WMCFs was assessed through Mixolab 2. Afterwards, pregelatinized s...

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Principais autores: Muhammad Nasir, Shabbir Ahmad, Muhammad Usman, Umar Farooq, Ambreen Naz, Mian Anjum Murtaza, Qayyum Shehzad, Arshad Mehmood, Ghulam Mueen ud din
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2021-12-01
Serier:Carbohydrate Polymer Technologies and Applications
Fag:
Pregelatinized starch
Rheology
Chapatti
Millet flour
Online adgang:http://www.sciencedirect.com/science/article/pii/S2666893921000761
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