Improved Acceptability and Techno-Functional Aspects of Little Millet Chapatis Using Food Hydrocolloids

A cereal-based, carbohydrate-rich diet is popular in Indian cuisine, with Chapati as a staple providing essential calories and proteins. However, traditional wheat-based Chapati has a high glycemic index, which limits its consumption to a limited population. To address this, millet-based chapatis (MBC) were formulated using potato starch (PS), little millet flour (LMF) and guar gum (GG). The incorporation of PS and GG was done to improve binding capacity, hydration properties, and textural characteristics of the LM-based chapatis. The study examined the effects of hydrocolloids on chapatti texture and sensory properties to identify optimal formulations for improved quality and consumer acceptability. Adding GG and PS significantly influenced dough handling, texture, color, and chapati composition. Increasing GG led to a significant increase in peak (1568.04-2429 cP), hold (1314.36-2296.6 cP), final (2600.1-3752.47 cP), and setback viscosity (1089.95-1416.8 cP), puffing height (0.0-0.9 cm), water activity (0.463-0.569), water absorption capacity (2.021-2.602 g/g), oil absorption capacity (2.295-2.795 g/g), total color change, and cutting force (77.88-87.42 N). In contrast, decreases were observed in paste temperature, breakdown viscosity, free fatty acids, water solubility index, and a*. Chapati formulated with the T₃ (LMF:PS:GG - 94.50:5:0.25) blend received the highest sensory acceptability scores.