Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.

Hemalatha, M. S. and Suresh, G. Bhagwat and Salimath, P. V. and Prasada Rao, U. J. S. (2012) Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase. Journal of the Science of Food and Agriculture, 92. pp. 764-771. ISSN 0022-5142

PDF J Sci Food Agric 2012; 92 764–771.pdf - Published Version Restricted to Registered users only Download (171kB) | Request a copy

Abstract

BACKGROUND:Chapati preparation involves various processing steps such asmixing the flour into dough, sheeting and baking. During these processing steps, flour components are likely to undergo changes in their nutrient and polyphenol composition and their antioxidant properties due to phenol-mediated crosslinking of proteins and carbohydrates. Therefore, in the present study, changes in nutritional, nutraceutical and antioxidant properties of chapatis prepared from doughs treated with amylases and xylanase were determined. RESULTS: An increase in insoluble dietary fibre content and a decrease in soluble polyphenol content were observed during preparation of control chapatis from whole wheat flours. However, significant increases in soluble dietary fibre and solublepolyphenol contents were observed in chapatis prepared from amylase-treated doughs compared with control chapatis. Extractsof chapatisprepared fromamylase-andxylanase-treated doughsshowedbetter antioxidantproperties than extractsof control chapatis. Among these enzyme treatments, chapatis prepared from amylase-treated doughs showed better antioxidant properties than chapatis preparedfromxylanase-treated doughs.High-performance liquid chromatographyanalysis of extracts of chapatis prepared from doughs treated with amylases showed the presence of potential antioxidant phenolic acids such as caffeic, gentisic and syringic acids in addition to the phenolic acids present in control chapatis. CONCLUSION: Treatment of doughs with amylases increased the contents of soluble dietary fibre and soluble polyphenols as well as improving the antioxidant properties of chapatis.

Item Type:	Article
Uncontrolled Keywords:	chapati; enzymes; antioxidant properties; dietary fibre
Subjects:	600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Feb 2012 04:34
Last Modified:	06 Jul 2015 08:18
URI:	http://ir.cftri.res.in/id/eprint/10651

Actions (login required)

View Item