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.
Finger millet incorporation in wheat flour increases the nutritional value of flatbread and provides health benefits. However, it also has a detrimental effect on the quality of flatbread. The present study evaluates the effect of extruded finger millet (EFM) over unextruded finger millet (UFM) flour on pasting, textural and rheological properties of composite dough and their impact on the quality of flatbread. EFM modified the dough handling properties leading to higher viscoelastic moduli and elastic share of compliance. In addition, a significant reduction in firmness and increment in extensibility of dough was also observed. The flatbread prepared by substituting 20% of EFM in wheat flour exhibited better puffing and lower resistance, shrinkage, and baking time in comparison to flatbread prepared with UFM at the same level of substitution. The sensory score for the same was at par with the control whole wheat flatbread. Results suggest that the substitution of EFM flour in composite dough maintains the rheological and technological quality of composite wheat flatbread.
In present study, nutritious chapatti was prepared from the barley flour (BF) by incorporating extruded finger millet flour (EF). Different blends of composite flour were prepared by adding EF at a level of 10, 20 and 30g/100g in BF and rheological, textural and sensory quality of composite dough and chapatti were evaluated. Enrichment of BF with EF resulted in improved nutritional, textural, rheological and sensory characteristics of composite as compared to native flour (BF). Composite dough exhibited high extensibility than BF dough. The chapatti prepared by incorporating 20% of EF in BF showed higher puffing along with the high overall sensory score in comparison to control barley chapatti. Barleyextruded finger millet flour composite chapatti has enhanced nutritional value. Utilization of barley in the chapatti is a promising way to add barley in the human diet.
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