title: Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
abstract: BACKGROUND
  Chapati preparation involves various processing steps such as mixing the flour into dough, sheeting and baking. During these processing steps, flour components are likely to undergo changes in their nutrient and polyphenol composition and their antioxidant properties due to phenol-mediated crosslinking of proteins and carbohydrates. Therefore, in the present study, changes in nutritional, nutraceutical and antioxidant properties of chapatis prepared from doughs treated with amylases and xylanase were determined.
  
  
  RESULTS
  An increase in insoluble dietary fibre content and a decrease in soluble polyphenol content were observed during preparation of control chapatis from whole wheat flours. However, significant increases in soluble dietary fibre and soluble polyphenol contents were observed in chapatis prepared from amylase-treated doughs compared with control chapatis. Extracts of chapatis prepared from amylase- and xylanase-treated doughs showed better antioxidant properties than extracts of control chapatis. Among these enzyme treatments, chapatis prepared from amylase-treated doughs showed better antioxidant properties than chapatis prepared from xylanase-treated doughs. High-performance liquid chromatography analysis of extracts of chapatis prepared from doughs treated with amylases showed the presence of potential antioxidant phenolic acids such as caffeic, gentisic and syringic acids in addition to the phenolic acids present in control chapatis.
  
  
  CONCLUSIONS
  Treatment of doughs with amylases increased the contents of soluble dietary fibre and soluble polyphenols as well as improving the antioxidant properties of chapatis.
authors.affiliation: Department of Biochemistry and Nutrition, Central Food Technological Research Institute, CSIR Unit, Mysore, India.
authors.forename: Mysore S
authors.initials: MS
authors.lastname: Hemalatha
authors.forename: Suresh G
authors.initials: SG
authors.lastname: Bhagwat
authors.forename: Paramahans V
authors.initials: PV
authors.lastname: Salimath
authors.forename: Ummiti J S
authors.initials: UJ
authors.lastname: Prasada Rao
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism; D001236:Aspergillus oryzae / Q000201:enzymology; D001412:Bacillus subtilis / Q000201:enzymology; D001426:Bacterial Proteins / Q000378:metabolism; D001939:Bread / Q000032:analysis*; D002109:Caffeic Acids / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D002851:Chromatography, High Pressure Liquid; D004032:Diet / Q000208:ethnology; D004043:Dietary Fiber / Q000032:analysis* / Q000378:metabolism; D043364:Endo-1,4-beta Xylanases / Q000378:metabolism*; D005433:Flour / Q000032:analysis*; D005511:Food Handling; D005656:Fungal Proteins / Q000378:metabolism; D005707:Gallic Acid / Q000031:analogs & derivatives / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D005841:Gentisates / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D007194:India; D059808:Polyphenols / Q000032:analysis* / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism; D011786:Quality Control; D012995:Solubility; D000516:alpha-Amylases / Q000378:metabolism*
chemical_list: D000975:Antioxidants; D001426:Bacterial Proteins; D002109:Caffeic Acids; D004043:Dietary Fiber; D005656:Fungal Proteins; D005841:Gentisates; D059808:Polyphenols; D005707:Gallic Acid; C001945:syringic acid; D000516:alpha-Amylases; D043364:Endo-1,4-beta Xylanases; C040048:caffeic acid; C010925:2,5-dihydroxybenzoic acid