Modeling the Influence of Pearl Millet on High-Fiber Bread: an Investigation into Nutrition, Microstructure, Thermal Stability, Crystallinity, Rheology, and Glycemic Response

This study aims to optimize the formula for whole pearl millet flour (WPMF) high-fiber bread using a central composite rotatable design-response surface methodology (CCRD-RSM). Whole pearl millet flour (WPMF), whole wheat flour (WWF), and gluten powder (GP) are chosen as independent factors, with a tested range set for each factor. Twenty blends of WPMF (9.65-85.34 g), WWF (16.47-58.52 g), and GP (1.31-4.68 g) are used. The analysis is based on textural characteristics, overall acceptability, and crumb color. Results show that increasing the WPMF level in bread increase the firmness, gumminess, chewiness, and a* and b* color values. It decreases the crumb cohesiveness, resilience, and overall acceptability. The optimized WPMF high fiber bread formula is 63.17 g WPMF, 50 g WWF, and 3.92 g GP, and can be claimed as clean label bread as no preservatives are added. The optimized WPMF high-fiber bread shows enhanced nutritional, microstructural, rheological, and crystallinity characteristics. The claim for high-fiber bread seems justified with fiber content (8.67%). The low estimated glycemic index 33 falls under the category of low GI foods, making it suitable to manage diabetes. Whole pearl millet flour is a high-fiber source for bread formation and is claimed to be clean-label food. image