Physicochemical and Technological Evaluation of some Egyptian Hull-less and Hulled Barley Varieties for Biscuit Preparation | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 14, Issue 5, May 2023, Page 115-128 PDF (1.73 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2023.205069.1106 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
O. I. A. Soltan,1; W. M. Abdel-Aleem2; Karima R. Ahmed3; Sanaa M. Abdel-Hameed   1
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| 1Department of Food Science, Faculty of Agriculture, Minia University, Minia, 61519, Egypt. | ||||
| 2Central Lab of Organic Agriculture, Agricultural Research Center, Giza, 12619, Egypt. | ||||
| 3Department of Barley Research, Institute of Field Crops Research, ARC, Giza, 12619, Egypt. | ||||
| Abstract | ||||
| Recently, there is increasing interest in the utilization of barley grains in many food applications because of their prominent nutritive value and multiple health benefits. This investigation aimed to evaluate the physicochemical and functional properties for some Egyptian hull-less (Giza 130, 135, 136) and hulled (Giza 132, 133, 134, 137, 138) barley varieties, and their applications as functional and nutritive ingredients in biscuits to promote them as high-value products. The chemical and phytochemicals composition of barley flour (BF) significantly differed according to the variety of barley. BF is an excellent source of protein (9.48 – 11.38%), ash (1.53 – 1.97%), fibers (3.30 – 4.56%) and NFE (69.56 – 72.16%). It had higher contents of total phenolic (194.38 – 253.77 mg GAE/100g) and total flavonoids (19.98 – 31.61 mg QE/100g) than wheat flour (WF, 129.41 mg GAE/100g and 12.74 mg QE/100g). BF revealed optimum color characteristics and good functional properties. The addition of BF improved the most important functional properties of WF, consequently, its utilization value in food industry. The supplemented biscuits with 30% BF had excellent quality attributes and improved nutritional value in terms of protein (8.29 – 8.89%), ash (1.36 – 1.56%), fibers (1.76 – 2.39%), total phenolics (132.05 – 186.22 mg GAE/100g) and total flavonoids (13.99 – 22.13 mg QE/100g). In view of these results, BF (from hull-less and hulled barley varieties) can successfully be used (as functional and nutritive ingredients) in combination with WF (up to 30%) to obtain delicious and healthy nutritious biscuits. | ||||
| Keywords | ||||
| Barley flour; physicochemical properties; functional properties; biscuits; nutritive ingredients | ||||
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