Effects of barley flour on dough rheology, texture, sensory and glycemic index of traditional unleavened flat bread (Roti)

2019 ◽  
Vol 96 (6) ◽  
pp. 1170-1179 ◽  
Author(s):  
Remal Mansoor ◽  
Tahira Mohsin Ali ◽  
Saqib Arif ◽  
Abeera Moin ◽  
Abid Hasnain
Keyword(s):  
Glycemic Index ◽  
Dough Rheology ◽  
Barley Flour ◽  
Flat Bread

Development of low glycemic index muffins using water chestnut and barley flour

2019 ◽  
Vol 43 (8) ◽  
Author(s):  
Syed Zameer Hussain ◽  
Mushtaq Ahmed Beigh ◽  
Tahiya Qadri ◽  
Bazila Naseer ◽  
Imtiyaz Zargar
Keyword(s):  
Glycemic Index ◽  
Barley Flour ◽  
Water Chestnut ◽  
Low Glycemic Index

scholarly journals The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3121
Author(s):  
Alina Culetu ◽  
Denisa Eglantina Duta ◽  
Maria Papageorgiou ◽  
Theodoros Varzakas
Keyword(s):  
Rheological Properties ◽  
Glycemic Index ◽  
Specific Volume ◽  
Quality Characteristics ◽  
Dough Rheology ◽  
Bakery Products ◽  
Gluten Free ◽  
Technological Properties ◽  
Starch Retrogradation

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

scholarly journals Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior

2019 ◽  
Vol 56 (5) ◽  
pp. 2490-2500 ◽  
Author(s):  
Hardeep Singh Gujral ◽  
Bharati Sharma ◽  
Pardeep Singh
Keyword(s):  
Wheat Flour ◽  
Glycemic Index ◽  
Starch Digestibility ◽  
Dough Rheology

Development of low glycemic index crackers from water chestnut and barley flour

2020 ◽  
Vol 122 (4) ◽  
pp. 1156-1169
Author(s):  
Syed Zameer Hussain ◽  
Mushtaq Beigh ◽  
Tahiya Qadri ◽  
Imtiyaz Ahmad ◽  
Bazila Naseer
Keyword(s):  
Glycemic Index ◽  
Starch Content ◽  
Ambient Conditions ◽  
Underutilized Crops ◽  
Barley Flour ◽  
Content Type ◽  
Overall Acceptability ◽  
Water Chestnut ◽  
Storage Studies ◽  
Low Glycemic Index

PurposeThe purpose of the present study was to develop low Glycemic Index (GI) crackers from water chestnut flour (WCF) and barley flour (BF).Design/methodology/approachFive blends were prepared by mixing WCF with BF in the proportion of 100:0, 70:30, 50:50, 30:70 and 0:100, respectively. The baking process as well as ingredients were modified for the production of low GI crackers.FindingsBF incorporation had significant (p < 0.05) effect on physical characteristics, organoleptic attributes and glycemic response of crackers. The resistant starch content of final product was found to be higher than WCF and BF. The research confirmed that replacement of 30 percent WCF with BF is feasible for development of low GI crackers with desired sensory attributes. The inference drawn from storage studies was that the developed crackers can be stored safely (with an overall acceptability score of greater than three on a 5-point scale) in metallized polyethylene up to 35 days under refrigerated conditions and 28 days under ambient conditions.Research limitations/implicationsAlthough low GI crackers were developed successfully from WCF and BF in the present study. However, detailed storage studies of such crackers can be done in future so as to perform the tests of type-intensity and temporal dominance of sensation. Also, in view of their low GI, these crops need to be evaluated in future for development of other bakery products like bread, cake, muffins, etc.Practical implicationsWater chestnut and barley despite having good nutritional profile and low GI are still considered as underutilized crops. In the present study, these crops were explored for development of low GI crackers especially for people suffering from diabetes. The outcome of this study will open up a new window in the baking sector to develop low GI crackers viz-a-viz will add value to these crops which will help to provide remunerative returns to those who are directly or indirectly involved in trade of these underutilized crops.Originality/valueThis was the first reported innovative attempt to develop low GI crackers from WCF and BF. For development of crackers having desired sensory characteristics, it was found feasible to blend WCF and BF in the ratio of 70:30.

Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks

2019 ◽  
Vol 122 (1) ◽  
pp. 227-241 ◽  
Author(s):  
Mushtaq Beigh ◽  
Syed Zameer Hussain ◽  
Tahiya Qadri ◽  
Bazila Naseer ◽  
Tariq Raja ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Mechanical Energy ◽  
Coefficient Of Determination ◽  
Screw Speed ◽  
Barley Flour ◽  
Content Type ◽  
Water Chestnut ◽  
Diabetes Status ◽  
Feed Moisture ◽  
Low Glycemic Index

Purpose Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water chestnut and barley. Design/methodology/approach The extrusion parameters (screw speed and barrel temperature), feed moisture and water chestnut flour, barley flour proportion, were varied and their effects on system and product responses (specific mechanical energy, water absorption index, water solubility index, bulk density, expansion ratio and breaking strength) were studied. Findings All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2=0.88). The optimum processing conditions obtained by numerical optimization for the development of snacks were 90°C barrel temperature, 300 rpm screw speed, 14 per cent feed moisture and WCF-to-BF ratio as 90:10. Shelf life studies confirmed that the developed snacks can be safely stored in HDPE bags for a period of six months under ambient conditions. Originality/value Water chestnut and barley flour did not blend till date for extrusion cooking. Such snacks shall be a viable food option for diabetic people and can act as laxative due to high fibre and β-glucan content from barley.

scholarly journals Glycemic Index of (Zummita) A Commonly Barley Based Consumed Traditional Libyan Food

2015 ◽  
Vol 3 (6) ◽  
pp. 346
Author(s):  
Mohamed Ahmida ◽  
Akram Elshebli ◽  
Ahmed Elzigl ◽  
Elmutazbellah Siddek
Keyword(s):  
Blood Glucose ◽  
Glycemic Index ◽  
Traditional Food ◽  
Glycemic Response ◽  
Glucose Response ◽  
Barley Flour ◽  
Lack Of Information ◽  
Blood Glucose Concentrations ◽  
Prevention Of Diabetes

In Libya especially in Benghazi, Zummita is a traditional Libyan food consisting of 85% whole barley flour and is commonly consumed as a breakfast meal, and. Due to an increase in Type 2 diabetes and a lack of information on the effects of Zummita consumption on glycemic response, this study was performed to determine the glycemic index (GI) of Zummita. Fasted healthy subjects (6 males and 6 females) volunteered to consume either glucose or Zummita. The blood glucose concentrations were analyzed using capillary blood samples immediately before, 30, 60, 90 and 120 min after glucose or Zummita consumption. The GI value of Zummita was calculated by expressing the incremental area under the blood glucose response curve (IAUC) value for Zummita as a percentage of each subject’s average IAUC value for the glucose. The GI value of Zummita was found as 46.90 ± 7.56. This result indicates that Zummita should be classified as low GI food. More importantly, our result provides the GI value of a Libyan traditional food which was not determined previously. This valuable information will be significant for management and the prevention of diabetes mellitus in Libya and other countries having similar food tradition.

Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka

2001 ◽  
Vol 212 (2) ◽  
pp. 198-202 ◽  
Author(s):  
A. Basman ◽  
H. Köksel
Keyword(s):  
Wheat Bran ◽  
Barley Flour ◽  
Flat Bread

INFLUENCE OF FENUGREEK SEED POWDER ON THE DOUGH RHEOLOGY, MICROSTRUCTURE AND QUALITY OF PAROTTA - AN INDIAN FLAT BREAD

2010 ◽  
Vol 41 (2) ◽  
pp. 208-223 ◽  
Author(s):  
D. INDRANI ◽  
JYOTSNA RAJIV ◽  
G. VENKATESWARA RAO
Keyword(s):  
Dough Rheology ◽  
Fenugreek Seed ◽  
Flat Bread
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