Milling interventions for the production of atta for Indian flat bread with low carbohydrate digestibility.

Study was aimed to produce atta for chapati, an
Indian flat bread with low carbohydrate digestibility
through different milling interventions; processing and
formulating a functional ingredient mix (FM). Granulation,
physico-chemical, rheological and chapati making characteristics of chakki atta, CA (control), roller mill atta (RA);
RA replaced with 5, 10 and 15% FM (5, 10 and 15%
RAFM) were evaluated. RA and RAFM samples showed
lower water absorption, higher dough stability, pasting
temperature and peak viscosity than CA. Evaluation of
carbohydrate digestive profile showed differences in the
pattern of carbohydrate digestibility and glucose release
between the chapatis prepared from CA, RA and 10%
RAFM. Rapidly available glucose (RAG), an indicator of
glycemic response in vivo, was found to be lower in the
10% RAFM than CA. It can be concluded that milling
interventions and compositional differences together
determine the carbohydrate digestibility of the atta