Effects of barley flour substitution on glycemic index, compositional, rheological, textural, and sensory characteristics of chickpea flour‐based flat bread

Amylose content related to the glycemic index, the higher the content of amylose the lower the glycemic index thus good for diets. Starch modification through fermentation using lactic acid bacteria can be used to increase amylose. In this experiment, modification of Square banana (Musa balbisiana) flour was conducted using Lactobacillus fermentum at certain concentration and fermentation time. This study used a Completely Randomized Factorial Designs (CRFD) with variation of fermentation time (24 hours, 48 hours, 72 hours) and concentration of bacteria starter (0.125%; 0.250%; 0.375% v/v) as the factor. Data were statistically analyzed using Two-Way ANOVA. The results showed that the variation of fermentation time and concentration of starter change physical, chemical, and sensory characteristic of the flour. Water absorption, protein content, and amylose content were increased. However whiteness index, swelling power, solubility, and moisture content were decreased. Pasting properties was change significantly after this modification process. Meanwhile, antioxidant activity and sensory characteristics did not significantly change. In conclusion, the characteristics of the modified flour offer opportunities for the development of square banana flour-based food products with high amylose which good for the diet.

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Effect of Adding Barley Flour and Hizikia fusiformis Powder on Physicochemical and Sensory Characteristics of Jeungpyun

Journal of the East Asian Society of Dietary Life ◽

10.17495/easdl.2016.8.26.4.370 ◽

2016 ◽

Vol 26 (4) ◽

pp. 370-379 ◽

Cited By ~ 2

Author(s):

Min-Woo Lee ◽

In-Seon Lee

Keyword(s):

Sensory Characteristics ◽

Barley Flour ◽

Hizikia Fusiformis

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Physio-Chemical and Sensory Characteristics of Pasta Fortified With Chickpea Flour and Defatted Soy Flour

IOSR Journal of Environmental Science Toxicology and Food Technology ◽

10.9790/2402-0153439 ◽

2012 ◽

Vol 1 (5) ◽

pp. 34-39 ◽

Cited By ~ 7

Author(s):

Khalid Bashir

Keyword(s):

Sensory Characteristics ◽

Soy Flour ◽

Defatted Soy Flour ◽

Chickpea Flour

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

British Food Journal ◽

10.1108/bfj-10-2019-0788 ◽

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.

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