Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads

Natural sources of hydrocolloids may serve as healthier alternatives to modified gluten replacement in gluten-free food products. In this study, the physicochemical, antioxidant and starch-digesting enzymes inhibitory properties whole pearl millet flour (PMF) blended with 1.5% 3% either sweet detar (SDF, a natural source hydrocolloids) or sodium carboxymethyl cellulose (SCMC, hydrocolloid), sensory qualities their breads were evaluated. White wheat (WWF) its bread served control bread, respectively. Amylose level solubility index blends decreased, whereas water absorption capacity, peak final viscosity increased significantly proportions SDF SCMC increased. Total phenolics, tannins, total flavonoids contents; DPPH • , ABTS •+ scavenging reducing power; α-amylase α-glucosidase activities higher PMF than WWF. Further, blend had stronger activity those (1.5 3%) . Although WWF better SCMC, PMF-SDF PMF-SCMC comparable. The study indicates that could be good substitute for development PMF-based an enhanced property, targeting celiac disease type 2 diabetes patients.