Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla) | ||
| Food Technology Research Journal | ||
| Article 2, Volume 1, Issue 2, March 2023, Pages 64-76 PDF (682.21 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ftrj.2023.291271 | ||
| Authors | ||
| Shereen Lotfy Nassef* 1; Mostafa Asael2; Nadia Abdelmotaleb2 | ||
| 1Food Technology Research Institute -ARC-Agriculture Research Center | ||
| 2Department of Bread and Pastry Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| Healthy food became a modern necessity for what it represents of the utmost importance in human life due to the progress and speed of lifestyle. The present study relied on preparing healthy breakfast flakes in three blends. The first blend was prepared by using naked barley mixed with defatted coconut powder (T1 and T4), the second blend was naked barley mixed with naked oats and defatted coconut powder (T2 and T5), the third blend was naked barley mixed with unused baladi bread (sahla) and defatted coconut powder was (T3 and T6), also, a yellow color of (turmeric) was added. Two control samples were prepared (C1 and C2) from corn and two methods were used in cooking (extrusion and baking using oven). The proximate analysis, mineral contents, dietary fiber, antioxidants, color index and sensory evaluation were done for produced flakes. The results of proximate analysis for flakes blends showed that the barley flakes were high in protein, fat, dietary fiber, ash, and low in total carbohydrates and energy compared with control sample made from corn, while control samples (1 & 2) were low in all such parameters. Dietary fiber, soluble fiber, insoluble fiber, β–glucan, and antioxidants (flavonoids and phenols) showed a double amount in different samples of prepared barley flakes. Functional components such as β–glucan and antioxidants in barley flake blends, β–glucan were higher in T1, T2, T4 and T5. The control samples were free of β–glucan and antioxidants. The physical properties of the control and barley flakes were studied. Also, the rate of bedding in barley flakes samples compared to the control decreased. The observed color index of barley flakes samples and the control were slightly decreased in color degree barley flakes samples. Sensory evaluation showed a slightly decrease between barley flakes and control samples (1 and 2) but good and acceptable in general properties. | ||
| Keywords | ||
| Breakfast cereals; dietary fibers; functional properties; barley; oat | ||
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