Technological quality improvement of gluten-free dough and chapatti-making by incorporation of modified oat 1,4-β-D-glucan.

The present study aimed to explore the contribution of untreated (UtβG) and modified oat 1,4-β-D-glucan (OzβG) to the quality of gluten-free chapattis at varying concentrations (0, 1.5, 3, and 4.5 % labelled as M ₀ , M ₁ , M ₂ and M ₃ for maize chapattis and F ₀ , F ₁ , F ₂ and F ₃ for finger millet chapattis, respectively). The functionality of flours was significantly enhanced by the addition of UtβG and OzβG. However, OzβG incorporated flour exhibited a more pronounced influence on both functional and farinographic parameters when compared to flours with UtβG. Further, the hardness of the chapattis decreased with incorporation of OzβG and it was lowest for M ₂ and F ₂ i.e. 6.38 N and 5.27 N, respectively due to the formation of more carboxyl and hydroxyl groups, which had more affinity towards water molecules. The sensory analysis indicated that OzβG incorporated M ₂ and F ₂ chapattis exhibited the highest overall acceptability. Hence, this study provides valuable insights into the utilization of UtβG and OzβG for the formulation of gluten-free chapattis with better dough characteristics and chapatti-making properties.
Competing Interests: Declaration of competing interest Authors have no conflict to declare.
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