INCORPORATION OF BARLEY WHOLE MEAL IN SOME DAIRY AND FOOD PRODUCTS | ||||
| Arab Universities Journal of Agricultural Sciences | ||||
| Article 10, Volume 17, Issue 1, March 2009, Page 119-133 PDF (479.03 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajs.2009.14809 | ||||
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| Abstract | ||||
| The effect of incorporation of barley whole meal (BWM) whether in ice milk (IM) as skim milk powder (SMP) substitute, in tomato soup (ST) as modified starch substitute and in Egyptian kishk (EK) as wheat flour substitute on their properties was studied. The obtained results reveal that, the substitution with BWM was associated with increases in the fiber, β-glucan, K and Mg contents in all products studied. Whereas, the protein and ash contents increased in ST samples. The freezing point of IM mixes heightened and the specific gravity lowered by BWM addition instead of SMP. In spite of the stabilizer (CMC) level, the overrun % decreased by substitution of SMP with BWM but the melting resistance increased. Rheologically, the 50% replacement SMP with BWM achieved remarkable increase in the rheological response of IM samples especially in the presence of 0.1% CMC. At the same time, the replacing of modified starch by 200% of BWM in ST samples resulted in increasing the shear stress value and led to a mix behavior of thixotropy and rheopectic in ST samples. Although the partial or fully replacement of wheat flour with BWM led to reduction in the thixotropy area in EK samples. Organoleptically, IM and EK with 50% BWM and ST with 200% BWM substituted gained the highest sensory scores especially in the absence of CMC in IM samples. | ||||
| Keywords | ||||
| Barley; ice milk; soup; Kishk; Functional properties; β-glucan | ||||
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