No abstract

In the current research, arabinoxylans (AX) and arabinogalactans (AG) were extracted from different wheat varieties and utilized in bread at different levels (0.5 and 1%). Texture analysis (hardness, fracturability, gumminess, cohesiveness) of dough and bread was performed using texture analyzer. Results showed that the AX content in whole wheat flours ranged from 2.93 to 4.68% while AG ranged from 0.47 to 0.93%. Hardness of bread decreased significantly because of the increase in the levels of AX and AG while it improved during storage study. Moreover, bread fracturability improved as the AX and AG levels increased. Highest gumminess was assigned to Shafaq-06 with increasing trend from control to 0.5% AX level. After the addition of AG, highest bread gumminess (155.74 ± 6.1, 156.32 ± 7.9) was observed in Shafaq-06. Both fracturability and gumminess have been increased with the addition of these nonstarch polysaccharides but decreased with the storage intervals. PRACTICAL APPLICATIONSArabinoxylan (AX) and arabinogalactan (AG) are of significant importance in that they hold potential in improving the quality of the baked products along with providing health benefits against various ailments. Their role in improving the quality and extending the shelf life of bread by reducing the process of staling and retrogradation is the main idea presented in the article. The dietary fiber is important in this regard and AX and AG contribute significantly to meeting its daily recommendations. These active ingredients possess functional properties that are important for the cereal industry. They enhance the water absorption capacity of the dough thus enhancing the dough development and the dough stability time. They confer viscosity and can increase gas permeability by providing elasticity to protein film surrounding them. Moreover, during bread making they improve the loaf volume, the crumb firmness, reduce retrogradation and indeed enhance the shelf life and storage stability of the bread.

The present study was conducted to evaluate the phytochemical profile of green grasses including barley and wheat. Green grasses were procured from Ayub Agricultural Research Institute, Faisalabad, Pakistan. All the phytochemical parameters were determined through standard methods with slight modifications. The explored parameters include proximate analysis, mineral profile, vitamin profile, and especially antioxidant profile (total phenolic contents (TPCs), free radical scavenging activity, flavonoids, and phenolic acids). The results portrayed that there was a significant difference between the proximate parameters, vitamin, and minerals profile of both barley and wheatgreen grasses. The antioxidant profileantioxidant activity (283.5%) and free radical scavenging activity (99.29%)of barley grass was much higher than wheatgrass. The TPCs (203.52 µmol of GAE/g) and flavonoids (161.12 μmol/L) were much higher in wheatgrass as compared to barley grass. Barley grass showed maximum contents of phenolic acids including benzoic acid (73.84 µg/g), caffeic acid (86.61 µg/g), gallic acid (6.33 µg/g), syringic acid (170.46 µg/g), p-hydroxybenzoic acid (42.52 µg/g), and Ferulic acid (1560.3 µg/g). Conclusively, barley grass showed higher antioxidant potential.

In the current study, farinographic, mixographic, amylographic and extensigraphic characteristics of wheat flour were observed with the addition of arabinoxylan (AX). Results revealed that the addition of arabinoxylan increased the water absorption capacity in linear fashion as addition of arabinoxylan at 0.5% maximized the effects as compared to AX at 0.25%. In addition, dough stability was also increased at 5% level. However, a marginal decrease in gelatinization was observed with addition of AX. Moreover, AX also has positive effect on extensigraphic characteristics of wheat flour. Maximum resistance was decreased while maximum extensibility increased with the addition of arabinoxylan. Furthermore, Caffeic acid and syringic acid were found to be 1.37 and 0.01 mg/100 g, respectively in extracted AX gum. With the addition of AX, positive effects on the loaf volume and texture were also observed. In the nutshell, utilization of AX in cereal based products can fulfill multifarious objectives including improving product quality. Practical Applications The current research is helpful to optimize the conditions to improve the quality of bread for commercial point of view. Moreover, it can be useful for researchers and scientists to investigate the role of non starch polysaccharides in baked products

The present research study was designed for the development of functional drinks from wheat and barley grasses followed by their physicochemical and sensorial characterization. In 1st phase, wheatgrass and barley grass juices were prepared with different concentrations and were subjected for physicochemical analysis and sensorial evaluation. Moreover, these juices were analyzed for color indices, pH, acidity, and total soluble solids (TSS) during storage study at 0, 2, 4, and 6 days. Results showed that TSS and pH of juices were 1.321, 2.8900, 3.100, and 6.225, 6.032, 6.491 for T0, T1, and T2, respectively, whereas a slight decreasing trend in acidity was observed during storage. Furthermore, treatments and storage (days) showed nonsignificant effect on these traits; however, storage affected significantly except for a* value for color indices. Conclusively, with respect to sensory aspects, the cereal grass juices showed satisfactory indexes of acceptability and promising marketing potential.