Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour
and Samaa Saleh, A. (2021). Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour. EKB Journal Management System, 8(1), 29-37. doi: 10.21608/scuj.2021.209634
Ashgan Aly and Samaa Saleh. "Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour". EKB Journal Management System, 8, 1, 2021, 29-37. doi: 10.21608/scuj.2021.209634
and Samaa Saleh, A. (2021). 'Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour', EKB Journal Management System, 8(1), pp. 29-37. doi: 10.21608/scuj.2021.209634
and Samaa Saleh, A. Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour. EKB Journal Management System, 2021; 8(1): 29-37. doi: 10.21608/scuj.2021.209634

Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour

Suez Canal University Journal of Food Sciences
Article 4, Volume 8, Issue 1, 2021, Page 29-37  XML PDF (246.5 K)
Document Type: Original Article
DOI: 10.21608/scuj.2021.209634
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Author
Ashgan Aly and Samaa Saleh
Abstract
The effect of using resistant starch (RS) and whole oat flour (WOF) to improve the sensory and functional properties of whole meal barley biscuit (WMBF) was studied. The WMBF biscuit was made by substituting WOF and/or RS to formulate four formulas: T1= 90% WMBF: 10% RS, T2= 90% WMBF: 10% WOF, T3= 80% WMBF: 10% RS: 10% WOF and T4= 70% WMBF: 15% RS: 15% WOF, whereas WMBF (cont.) used as control. The biscuits were evaluated for characterizes of making, chemical composition, texture, total phenolics content, its antioxidant activity and color attributes. Results indicated that using WOF was improved biscuit spread ratio and the most nutrients. As for sensory properties of resultant biscuits improved with supplementation with WOF and/or RS. Biscuit blend T4 had the highest appearance attribute (8.33). Texture of WMBF biscuit was become crispier with using WOF and /or RS, whereas the water activity of resultant biscuit was marginally affected. The total phenolics content of WMBF biscuit was the highest value for Cont. (725.46 mg GAE/100 g) followed with biscuit blend T2 (621.42 mg GAE/100 g) as biscuit blends. The antioxidant activity of total phenolics was the highest value in biscuit blend T2 (18.22%). The color of WMBF biscuit was improved to be redness and golden in biscuit blends. Thus, the goal of this study is achieved, which is production of WMBF biscuits with good nutritional value, sensory properties, color, taste, and over acceptability.
Keywords
Biscuit; nutritive value; oat flour; resistance starch; sensory properties; whole meal barley
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