scholarly journals Development of Dumpling Skin Rich in Barley Flour with Added Gluten

2020 ◽  
Vol 13 (1) ◽  
pp. 15-22
Author(s):  
Masatsugu TAMURA ◽  
Naoya TAKAHASHI ◽  
Takahiro SAITO ◽  
Satomi AKUTSU ◽  
Yoshihiro HOSHI ◽  
...  
Keyword(s):  
Barley Flour

Technological properties and acceptability of spaghetti supplemented with orange peels powder or barley flour

2016 ◽  
Vol 47 (2) ◽  
pp. 1-22
Author(s):  
Mahmoud S. Hassan Hassan ◽  
Mohamed Aly ◽  
Mahmoud Bekheet
Keyword(s):  
Technological Properties ◽  
Barley Flour ◽  
Orange Peels

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

The influence of dietary carbohydrates on experimental infection withTrichuris suisin pigs

Parasitology ◽  
2005 ◽  
Vol 132 (6) ◽  
pp. 857-865 ◽  
Author(s):  
L. E. THOMSEN ◽  
S. PETKEVIČIUS ◽  
K. E. BACH KNUDSEN ◽  
A. ROEPSTORFF
Keyword(s):  
Sugar Beet ◽  
Experimental Infection ◽  
Diet Group ◽  
The Other ◽  
Post Inoculation ◽  
Dietary Carbohydrates ◽  
Barley Flour ◽  
Faecal Egg Counts ◽  
The Difference ◽  
Fermentable Carbohydrates

Two experiments (Exps 1 and 2) were carried out to study the effect of dietary carbohydrates on the establishment ofTrichuris suisin pigs. Two experimental diets based on barley flour were used; Diet 1 was supplemented with non-fermentable carbohydrates from oat hull meal, while Diet 2 was supplemented with fermentable carbohydrates from sugar beet fibre and inulin. In Exp. 1, thirty-two pigs were allocated randomly into 4 groups. Two groups were fed Diet 1 and 2 groups were fed Diet 2. Pigs from one of each diet group were inoculated with 2000 infectiveT. suiseggs each and the other two groups were uninfected controls. All pigs were slaughtered 8 weeks post-inoculation (p.i.). In Exp. 2, twenty-four pigs were allocated randomly into 2 groups and fed Diet 1 or Diet 2, respectively. All the pigs were inoculated with 2000 infectiveT. suiseggs. Six pigs from each group were slaughtered 8 weeks p.i. and the remaining 6 pigs from each group were slaughtered 12 weeks p.i. Infections were followed by faecal egg counts and worm burdens were assessed at necropsy. Pigs fed Diet 2 had lower egg counts in both experiments; in Exp. 2 the difference was significant (P<0·05). No differences were found in worm burdens 8 weeks p.i. in both experiments, however, worms from pigs on Diet 2 were significantly shorter (P<0·0001). Pigs fed Diet 2 and slaughtered 12 weeks p.i. had significantly lower worm counts (P<0·01) compared to pigs fed Diet 1. The results indicate that fermentable carbohydrates do not affect the establishment ofT. suisin naïve pigs, but result in earlier expulsion and reduced growth of the established worms. Thus, diets with highly fermentable carbohydrates may be used in the control ofT. suis.

scholarly journals Effect of microwave roasting on antioxidant and anticancerous activities of barley flour

2016 ◽  
Vol 15 (1) ◽  
pp. 12-19 ◽  
Author(s):  
Waqas N. Baba ◽  
Irfan Rashid ◽  
Asima Shah ◽  
Mudasir Ahmad ◽  
Adil Gani ◽  
...  
Keyword(s):  
Barley Flour ◽  
Microwave Roasting

A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods

2004 ◽  
Vol 39 (1) ◽  
pp. 1-10 ◽  
Author(s):  
George E. Inglett ◽  
Craig J. Carriere ◽  
Saipin Maneepun ◽  
Patcharee Tungtrakul
Keyword(s):  
Rice Bran ◽  
Barley Flour ◽  
Fat Replacer ◽  
Soluble Fibre

INFLUENCE OF FLOUR COMPOSITE MIXTURE ON THE CHARACTERISTICS CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT FLOUR

2018 ◽  
Author(s):  
О.Л. ВЕРШИНИНА ◽  
А.Н. БОНДАРЕНКО ◽  
Е.А. ЗЕРНАЕВА
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Control Sample ◽  
Falling Number ◽  
Barley Flour ◽  
Autolytic Activity ◽  
Composite Mixture

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

2021 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma ◽  
S.K. Mendiratta
Keyword(s):  
Profile Analysis ◽  
Product Yield ◽  
Fat Percentage ◽  
Barley Flour ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

scholarly journals The Effects of Wheat Flour and Barley Flour on the Quality and Properties of Biscuits Colored with Synthetic and Natural Colorants

2019 ◽  
Vol 11 (1) ◽  
pp. 30-38
Author(s):  
Hossam S. EL-BELTAGI ◽  
Abeer A. AMER ◽  
Rehab F. M. ALI ◽  
Somia M. MOUSA ◽  
Emam ABDEL-RAHIM
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Volume Density ◽  
Quality Characteristics ◽  
Physical Analysis ◽  
Barley Flour ◽  
Natural Colorants ◽  
Therapeutic Needs ◽  
Potassium Magnesium ◽  
Β Carotene

Biscuit is one of the most popular processed ready to eat snacks that have possesses several attractive features including wide consumer base, relatively less expensive, more convenient with long shelf-life and have ability to serve as vehicles for important nutrients. It’s usually available in different sizes, tastes and shapes.  It can also be enriched or fortified with other ingredients in order to meet specific nutritional or therapeutic needs of consumers. In recent years, numerous studies have shown the potential of utilizing natural plant such as green leafy vegetable in cookies and biscuit production; the potential of amaranthus leaves used as a source of iron and β-carotene inpakora, vada, namakpal, kurmure, biscuit and cake. The present research was carried out to throw the light on the effect of wheat flour and barley flour with natural and synthetic colors to improve chemical composition, the nutritional value and quality characteristics of producing biscuits. The results indicate that that treatment 100% barley flour 72% with turmeric and cocoa as a natural colors recorded a significant increase in the content of protein, ash, minerals such as iron, zinc, potassium, magnesium and some physical analysis like weight, volume, density as well as sensory evaluation. As compared with wheat flour 72% and synthetic color tartrazine ADI 7.5 mg/kg.bw and chocolate brown ADI 0.15 mg/kg.bw. In conclusion, results showed that barley flour improved nutritional quality, physical characteristics and sensory characteristics of produce biscuit with mixture natural and natural color.

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