Functional sourdough millet bread rich in dietary fibre -an optimization study using fuzzy logic analysis

Abstract

Sourdough bread has been beneficial due to its slow starch digestibility and low glycaemic responses. In the present work sourdough breads are prepared from millet flours (kodo, barnyard, little and foxtail). Low bulk density of millet flours can make them an excellent ingredient to be incorporated in sourdough bread. Chemical composition and technological properties of millet flours showed a higher dietary fibre in kodo and more protein in foxtail. Fermentation parameters like total acidity, pH and dough raising capacity were studied. The fuzzy logic sensory score of foxtail sourdough bread was found to be the highest (0.9895), therefore further study was carried for bread made of different foxtail concentrations (20%, 30%, 40%, 50%). It was observed that total dietary fibre in sourdough bread (foxtail- 20–50%; refined flour- 65-35%; chickpea flour (10%), tapioca flour (5%); guar gum and salt 1% each; starter culture (20%) and water 53–55%) was found to be in the range of 5.64 ± 0.23 to 9.27 ± 0.19. The glycaemic index of optimized bread was found to be in the range of 40.79–42.35 that falls under the group of Low GI food (GI < 55). The fuzzy logic sensory score of sourdough bread made from 20% foxtail flour containing 1% guar gum was found to have the best sensory score (0.7221).