Impact of Spray-Dried Potato Flour on the Techno-Functional, Rheological, and Digestibility Traits of White Sorghum Flour-Based Flatbreads

Abstract

ABSTRACT Sorghum flour (S100) was partially substituted with spray-dried potato flour (PF) at 10% (S90), 20% (S80), 30% (S70), 40% (S60), and 50% (S50). The composite flours were utilized for batter-based flatbreads. The substitution with PF exhibited an increase in carbohydrate and ash content. The substitution of PF exhibited decrease in maximum viscosity (MV) and hot paste viscosity (V95). The phase angle decreased with increased substitution, implying that batters became more elastic. The substitution of PF yielded softer breads. The highest Fmax was observed for S80, i.e. 1.067 N. The glycemic index (pGI) of flatbreads was found to be dependent on batter viscosity. The least (pGI) was obtained for S80, i.e. 42.86 due to its maximum viscosity. The panelists could not find any significant difference between control bread and PF bread. The S80 formulation proved to be the most appropriate as it possessed desired viscosity and elasticity, with least glycemic index.