Impact of Hydrocolloids on Functional and Rheological Properties of Pearl Millet Flour: Textural, Sensory Attributes, and In Vitro Digestibility of Pearl Millet Balls

ABSTRACT Pearl millet balls (PMB) were developed to counteract tapioca balls (TB), which are made up of starch. However, the PMB were less accepted by consumers due to their poor textural properties, particularly in terms of surface integrity. To improve the properties and consumer acceptability, hydrocolloids, namely carboxy methyl cellulose (CMC—water‐soluble, cellulose‐derived polymer), hydroxypropyl methyl cellulose (HPMC), and guar gum (GG), were added to pearl millet flour at three proportions (0.5, 1, and 2 g parts of hydrocolloid per 100 parts of flour). The hydrocolloids added to the flour altered its characteristics and textural and sensory properties, as well as the in vitro digestibility of the balls. The addition of hydrocolloids significantly reduces starch digestibility in PMB by increasing viscosity, which was revealed in a rheological study. Hydrocolloid‐added pearl millet balls showed an absence of cracks and fissures, with 2 g of CMC/100 g of PMF having optimal hardness (908–2064 g) and minimal cooking loss (4.86%–5.14%). Rapidly digestible starch declined from 62% to 46% when studied in combination with hydrocolloids. Carboxymethyl cellulose (2 g) added PMB showed a similar resemblance to TB, as indicated by their pasting properties, rheological studies and sensory analysis, with higher consumer acceptance than the 0.5 and 1 g concentrations. These hydrocolloids added to PMB exhibited better textural properties and were consumer acceptable.