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 combinations 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 temperature 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 supplemented 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 manufacturer to produce value added and healthy products from quinoa. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05365-9.