Assessment of Total Lipid Fractions and Fatty Acids Composition in Raw, Germinated Barleys and Talbina Products

Abstract

Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The study included the fractionation and determinations of the compounds of raw, germinated barley, talbina, germinated talbina and commercial talbina oil. Besides, the all treatments recorded rather slight decrease in crude fat content, which ranged from 1.5 to 2.9%. Using TLC technique the total lipids of raw, germinated barley and their talbina products were fractionated to eight fractions and triglycerides showed the highest percentage among lipid fractions (33.92-60.82%) followed by 1,3diglycerides (6.78-20.43%). The fatty acids analysis revealed that there were 11 fatty acids in the studied treatments oil namely: caprylic, lauric, myristic, palmitic, stearic, arachidic, oleic, linoleic, linolenic and gadoleic. The essential fatty acid linoleic (C18:2) recorded the highest percentage of the unsaturated fatty acids (53.59%) in germinated 130. While palmitic acid (C16:0) recorded the highest value of saturated fatty acids in germinated 126 (17.44%).

β-glucan rich functional instant talbina (porridge) premix from barley flour using extrusion: investigating effect of varied moisture and barrel temperature levels using response surface approach

“…It was investigated that sources with high fiber content have a high OAC. Furthermore, while heating, proteins denatured and non-polar residues from the inside of the protein molecule unmasked the fat, resulting in an increase in OAC (Youssef et al. , 2012).…”

“…The WSI of instant talbina powder increased significantly ( p < 0.01), which could be related to the enhanced polysaccharide hydrolysis during hydration. Furthermore, WSI of talbina powder increased due to the enhanced β -glucan solubility (Youssef et al. , 2012).…”

Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready‐to‐eat snacks

“…The expanded barley RTE snacks were ground and filtered through a 30-mesh sieve (Retsch GmbH, Haan, Germany) and stored at 7℃ in a refrigerator for further analysis. WAI and WSI were assessed according to a method described in a previous study (Youssef et al, 2012) with slight modifications. A total of 2.5 g of sample (W 0 ) was dispersed in 30 ml distilled water and placed in a pre-weighed centrifuge tube.…”

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Cereal crops have been used extensively to feed ruminant and monogastric animals and serve as a primary energy source (Bdour et al, 2014). Barley, an ancient and important cereal, is the fifth most cultivated cereal in the world, accounting for ~9.4% of the world's total area for cereal production (Youssef et al, 2012). Barley is of particular interest in the production of functional foods owing to its high dietary fiber content.

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Nutritional and therapeutic properties of barley broth (Talbinah): recent updates

“…Furthermore, fermentation of stuff has a positive impact on the nutritional profile of barley broth. [22] Some important aspects of nutritional importance are summarized as follows:…”