Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas.

With an aim of studying the implication of the
milling interventions and supplementation of non-wheat
grains on the effect of the carbohydrate digestive profile of
wheat flour the present study was conducted. Quinoa grain
was selected for the study due its higher protein content
and better amino acid profile than that of cereal grains.
Milling of grains to produce atta (whole wheat flour) was
carried out using traditional method of stone chakki mill
and the other method of separation and recombination of
different stream using roller mill. The atta flour was then
supplemented with the quinoa flour in different combina�tions and the physico-chemical, rheological and product
making characteristics were studied. The milling technique
has an impact on the damaged starch with the difference of
around 6% across the flour samples which further impacted
the water absorption capacity and the gelatinization tem�perature of the flour. Carbohydrate digestive profile of the
prepared tortillas have shown significant difference when
the atta from roller mill substituted with quinoa flour upto
15%. Starch digestibility index of stone chakki atta was
higher SDI (78.71) than that of roller milled quiooa sup�plemented flours (38.52 and 36.74). The rapidly digestible
sugar decreased and the slow digestible sugar increased as
compared to stone chakki atta tortillas which combinedly is
responsible for lower glycaemic index. In the commercial
point of view this will open a new avenue for food man�ufacturer to produce value added and healthy products
from quinoa