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

2021 ◽  
Author(s):  
Remal Mansoor ◽  
Tahira Mohsin Ali ◽  
Abid Hasnain
Keyword(s):  
Glycemic Index ◽  
Sensory Characteristics ◽  
Barley Flour ◽  
Chickpea Flour ◽  
Flat Bread

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

scholarly journals Influence of sucrose and barley flour on some physical, texture and sensory characteristics of cookies

2021 ◽  
Vol 1031 (1) ◽  
pp. 012110
Author(s):  
Gjore Nakov ◽  
Ivan Dimov ◽  
Ira Taneva ◽  
Viktorija Stamatovska
Keyword(s):  
Sensory Characteristics ◽  
Barley Flour

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

Effect of Barley Flour on Texture and Sensory Characteristics of Garraedduk Prepared by Retrogradation-Retardation Technology

2013 ◽  
Vol 17 (3) ◽  
pp. 219-225 ◽  
Author(s):  
Jun Woo Lee ◽  
◽  
In Young Bae ◽  
Hong Sul Kim ◽  
Im Kyung Oh ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Barley Flour

scholarly journals Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana)

2018 ◽  
Vol 15 (1) ◽  
pp. 30 ◽  
Author(s):  
Muhammad Nur Buwono ◽  
Bambang Sigit Amanto ◽  
Esti Widowati
Keyword(s):  
Glycemic Index ◽  
Amylose Content ◽  
Pasting Properties ◽  
Sensory Characteristics ◽  
Fermentation Time ◽  
Musa Balbisiana ◽  
Physical Chemical ◽  
Banana Flour ◽  
Good For ◽  
Factor Data

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.

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.

Sign in / Sign up

Export Citation Format

Share Document