Impact of Malting and Moist-steaming on Carbohydrate and Dietary Fibre Quotient of Millets and its Utilization in the Preparation of Low Estimated Glycemic Index and High Fibre Pizza Base

Abstract

Background: The Carbohydrate and dietary fibre quotients (CQ and DFQ) are an indication of total carbohydrate, dietary fibre and its fractions viz. soluble and insoluble. Malting is a nutrition transition natural method having many benefits. Further, a resistant starch (RS) is called a fraction of dietary fibre which forms on heating starch rich foods. Millets were malted and moist steamed in order to improve CQ and DFQ and used in preparation of pizza base. Methods: The moist steamed millets (MSM) malt was analyzed under Scanned Electronic Microscopic (SEM) to detect RS. The developed pizza base was analyzed for proximate composition, in-vitro digestibility and Estimated Glycemic Index (EGI) etc. Result: The SEM of moist steamed malt showed the retrograded starch molecules as an effect of moist steaming and cooling process. The proximate composition of pizza base showed a significant change in all parameter on fortification. The microbial parameters were slightly affected on fortification. The total starch, rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) content were too reduced on fortification. The Hydrolysis Index (HI) and Estimated Glycemic Index (EGI) were too decreased from 45.06 to 31.74 and 64.45 to 53.14 respectively on fortification. Hence, it is concluded that the MSM malt utilization in pizza base has impact on overall quality of pizza base including physico-chemical properties, microbial and EGI. The high fibre and RS millets malt could be utilized in the preparation of high fibre and low EGI pizza base.