scholarly journals Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour

2021 ◽  
Vol 8 (1) ◽  
pp. 29-37
Author(s):  
Ashgan Aly and Samaa Saleh
Keyword(s):  
Resistant Starch ◽  
Barley Flour ◽  
Quality Properties ◽  
Oat Flour

scholarly journals Dietary fibre-rich oat-based products affect serum lipids, microbiota, formation of short-chain fatty acids and steroids in rats

2005 ◽  
Vol 94 (6) ◽  
pp. 1012-1025 ◽  
Author(s):  
Barbora Drzikova ◽  
Gerhard Dongowski ◽  
Erich Gebhardt
Keyword(s):  
Bile Acids ◽  
Resistant Starch ◽  
Dietary Fibre ◽  
Control Diet ◽  
Experimental Period ◽  
Short Chain Fatty Acids ◽  
Control Group ◽  
Intestinal Contents ◽  
Oat Flour ◽  
Extrusion Technology

Wistar rats (ten per group) were fed either an oat-free control diet or a dietary fibre-rich test diet containing 500 g oat-based products/kg for 6 weeks. The oat-based products, containing 4–128 g/kg resistant starch, 30–92 g/kg β-glucan and 122–304 g/kg total dietary fibre, were oat flour extrudate, flour/Novelose (commercial resistant starch) extrudate (80:20 w/w), oat bran, bran/Novelose extrudate (80:20 w/w) and autoclaved oat flour. Serum total cholesterol decreased in the groups fed flour, flour/Novelose and bran/Novelose (P<0·05). In most of the test groups, count numbers of bifidobacteria were higher (P<0·001) and of coliforms were lower (P<0·05). The mass of the caecum walls and contents was greater in groups fed Novelose- and bran-containing diets (P<0·005). In all the test groups, pH values were lower in the intestinal contents (P<0·001), and caecal concentrations of acetate (P<0·001), propionate (P<0·05), butyrate (P<0·005) and total SCFA (P<0·001) were higher. The lowest concentrations of steroids were found in rats fed the autoclaved flour. In the other test groups, more bile acids appeared in the caecal (P<0·001) and colonic contents (P<0·005), as well as in the faeces, at week 6 (P<0·001). The highest bile acid excretion was found after feeding bran-containing diets. In the intestinal contents of all the test groups, more primary bile acids (P<0·001) appeared than in the control group. The excretion of steroids increased within the experimental period. Using extrusion technology, dietary fibre-rich oat-based products, which have beneficial physiological effects in rats, can be produced. Oat flour and bran are excellent sources for the preparation of directly edible oat products. Their nutritional properties can be further improved by the addition of resistant starch.

scholarly journals Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1552
Author(s):  
Iina Jokinen ◽  
Juha-Matti Pihlava ◽  
Anna Puganen ◽  
Tuula Sontag-Strohm ◽  
Kaisa M. Linderborg ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Seed Weight ◽  
Milling Process ◽  
Quality Properties ◽  
Heat Treated ◽  
Before And After ◽  
Oat Flour ◽  
The Relationship ◽  
Thousand Seed Weight

The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to predict the quality of the industrially produced oat flour produced from heat-treated groats. Quality properties such as the color, hectoliter weight, thousand seed weight and hull content of Finnish native grains (n = 30) were determined. Furthermore, the relationship between the properties of the native grains and the chemical composition of the raw oat materials before and after the milling process were studied. A significant relationship (p < 0.01) was observed between the thousand seed weight of the native oat groats and the chemical composition of the industrially produced oat flour. Furthermore, the protein content of the native grains measured by NIT correlated with the chemical composition of the oat flours. These results suggest that the properties of oat flour produced on an industrial scale, including heat treatment, could be predicted based on the properties of native oat grains.

scholarly journals Application of rich in β-glucan flours and preparations in bread baked from frozen dough

2019 ◽  
Vol 26 (1) ◽  
pp. 53-64 ◽  
Author(s):  
Kurek Marcin Andrzej ◽  
Moczkowska Małgorzata ◽  
Karp Sabina ◽  
Olaf K Horbańczuk ◽  
Ewelina Rodak
Keyword(s):  
Rheological Parameters ◽  
Bakery Products ◽  
Barley Flour ◽  
Double Compression ◽  
Volume Porosity ◽  
Activity Of Enzymes ◽  
Oat Flour ◽  
Baking Performance ◽  
Fibre Preparation

This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific volume, porosity, crust and crumb colour, and β-glucan content. In the executed research, the adverse effect of this component on the formation of gluten network and hardness of the crumb was observed. In the double compression test, it was shown that the highest hardness on the day of baking was characterized by the bread with the addition of barley preparation. The fastest rate of staling was observed in the bread with additional barley flour that was affected by the highest amount of β-glucan. A significant decrease of the β-glucan level was also found during the technological bake-off process, which can be explained by the activity of enzymes.

scholarly journals The Effect of Inulin on the Physical and Textural Properties of Biscuits Containing Jet Milled Barley Flour

2021 ◽  
Vol 2 (1) ◽  
pp. 39-46
Author(s):  
Antonios Drakos ◽  
Elpida Tsakiroglou ◽  
Vasiliki Evageliou ◽  
Ioanna Mandala
Keyword(s):  
Particle Size ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Textural Properties ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Clear Trend ◽  
Barley Flour ◽  
Quality Properties ◽  
Spread Ratio

The quality properties of biscuits with partial replacement of sugar by inulin (at 0, 10, 20 and 30%) and wheat flour by barley flour (at 0, 10, 20, 30 and 40%) were studied. A commercial and a jet milled finer barley flour were used. For all flour substitutions, elevated amounts of inulin led to increased weight and decreased spread ratio of the biscuits. Inulin biscuits, within the same flour composition, were softer than those with no inulin but inulin’s concentration was not statistically important. The incorporation of barley flour resulted in reduced lightness, more evident in the case of the finer barley flour. Inulin also affected the lightness of the biscuits. Phenolic content was affected by the presence of barley flour but no clear trend of inulin’s effect was detected. The interactions between barley substitution, inulin substitution and particle size of the barley flour were important for all studied properties, i.e., weight, spread ratio, hardness, total phenolic content and color.

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

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