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Influence of nutritional and antinutritional components on dough rheology and in vitro protein & starch digestibility of minor millets

Author:
Sharma, Bharati, Gujral, Hardeep Singh
Source:
Food chemistry 2019 v.299 pp. 125115
ISSN:
0308-8146
Subject:
arabinoxylan, dietary fiber, digestibility, digestible protein, dough, fiber content, flavonoids, functional foods, glycemic index, millets, mixing, phenolic compounds, phytic acid, resistant starch, retrogradation, rheology, viscosity, wheat
Abstract:
The nutritional and antinutritional components of minor millets were correlated with mixolab dough mixing behavior and in vitro protein and starch digestibility. Total arabinoxylan (r = −0.53, p < 0.05) and dietary fiber (r = −0.66, p < 0.05) content significantly (p < 0.05) increased protein weakening. Peak viscosity negatively correlated with phenolic (r = −0.55, p < 0.05) content. The dietary fiber and phenolics suppressed retrogradation. Protein digestibility negatively correlated with tannin (r = −0.70, p < 0.05), phytic acid (r = −0.69, p < 0.05), phenolics (r = −0.79, p < 0.05), flavonoids (r = −0.72, p < 0.05) and total dietary fiber content (r = −0.84, p < 0.05). A positive correlation of resistant starch (RS) with total dietary fiber (r = 0.85, p < 0.05), phenolics (r = 0.89, p < 0.05), flavonoids (r = 0.83, p < 0.05), phytic acid (r = 0.43, p < 0.05) and tannin content (r = 0.79, p < 0.05) was observed. Millets predicted lower glycemic index than wheat and it was found to be negatively associated with the RS (r = −0.96, p < 0.05) and total dietary fiber content (r = −0.89, p < 0.05) and positively correlated (r = 0.98, p < 0.05) with rapidly digestible starch. The millets may be diversified for personalized nutrition and development of functional food.
Agid:
6495234