Abstract
Considerable endeavours have been made to develop improved wheat varieties. In fact, starch with increased level of amylose or resistant starch is one of the key research areas that benefits human health. In this study eight high amylose wheat mutant lines including their parent and market flours were assessed for chapatti quality characteristics on the basis of physicochemical (DSC, XRD, RVA), textural, and sensory parameters. Amylose content of mutant lines ranged from ~51 to 75%. Mutant DSC analysis of starch showed variation with increased gelatinization. RVA, XRD, and mixograph data showed variation in starch pasting, crystallinity, and dough characteristics among mutants and parents. 37 other parameters related to grain, starch, flour, dough and chapatti quality were analysed using principal component analysis, ANOVA, and correlation coefficients. Three principal components (PC1, PC2, and PC3) accounted for 68% of the total variation. Strong correlation was observed between amylose and resistant starch content (r2= 0.87). Baking time first side (BTFS) had negative impact on eating quality (EQ) (r2 = −0.81) and pliability was positively correlated to softness (r2 = 0.99). Except for mutant ‘TAC 75’ overall quality scores (49.5–55.5) were as good as or better than parent variety, ‘C 306’ (49.62).
Published Version
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