Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

Abstract

Short-dough cookies are one of the most popular cereal-based products in the world, but usually they are considered as foods with a low nutritional value. Therefore, the aim of this study was to investigate the possibility of replacing part of the wheat flour (WF) with hulless barley flour (HLBF), in order to improve the functional properties and nutritional value of the cookies. Cookies were prepared from composite flours in the ratios HLBF:WF 0:100, 25:75, 50:50, 75:25, and 100:0. The results show that as the HLBF content in the composite flour increases, the viscosity of the corresponding HLBF:WF slurries also increases, due to the high dietary fiber content (especially the high β-glucan content), which is significantly higher when HLBF is included in the formulation. The addition of HLBF decreases the spread factor of the cookies, and increases their softness compared to the control cookies (100% WF), but these changes are not statistically significant up to 50% HLBF addition. The color of the HLBF:WF cookies is not significantly affected. A significant increase in total phenolic content (TPC) and increased antioxidant capacity (AOC) are observed in the HLBF:WF cookies. In addition, sensory evaluation confirms that WF can be replaced by up to 50% with HLBF without significant deterioration of the organoleptic properties of the cookies. It can be concluded that hulless barley serves as a promising raw material if the nutritional and functional properties of cereal-based products are to be improved.

Physicochemical and Technological Evaluation of some Egyptian Hull-less and Hulled Barley Varieties for Biscuit Preparation

“…The results revealed that the addition of barley flour (at 30% level) significantly increased their phenolic contents from 63 to 135 μg GAE/g for biscuits and from 237 to 287 μg GAE/g for chapattis. Related observations were found by Nakov et al (2022) for cookies supplemented with hull-less barley flour (at 25 -100% levels) as a partial substitute of wheat flour. They observed that the barley-enriched cookies had significantly higher total phenolics content (270.51 -621.42 µg GAE/g) and antioxidant capacity (2.15 -2.34 mmol Trolox equivalent (TE)/100g) than 100% WF cookies (160.53 µg GAE/g and 2.09 mmol TE/100g, respectively).…”

“…In view of these results, there were not many changes in the color characteristics as a result of the partial replacement of wheat flour with barley flour (from hull-less and hulled barley varieties) up to 30% level and all supplemented biscuits revealed optimum color values. Related observations were found by Nakov et al (2022) for cookies supplemented with hull-less barley flour (at 25 -100% levels) as a partial substitute of wheat flour. They observed that the supplementation with barley flour did not affect the color characteristics of barley-enriched cookies significantly, especially at low and moderate incorporation levels.…”

“…Conversely, they had a lower content (64.95 -67.70%) of NFE than control biscuits (70.10%). Furthermore, Nakov et al (2022) investigated the possibility of partial replacement of wheat flour with hull-less barley flour (at 25 -100% levels) to improve the functional properties and nutritional value of short-dough cookies. They reported that the barley-enriched cookies had significantly higher contents of moisture (4.63 -5.99%), protein (6.33 -7.02%), fat (15.53 -15.58%), ash (0.95 -1.47%), total dietary fibers (4.37 -9.84%) and βglucan (0.77 -2.80%) than control cookies (4.61, 6.03, 15.30, 0.78, 3.50 and 0.12%, respectively).…”

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

“…Achieving the recommended value of the dynamic viscosity coefficient for a sample without stabilizing substances is impossible, which is due to the low content of dry substances, in particular fat. The use of Cremodan ® SI 320 and β-glucan in both cases increases the viscosity, but the highest value was observed for the ice cream mix with oat β-glucan, which can be explained by its high degree of free moisture adsorption and corresponding structuring [ 22 , 27 , 28 ]. The acidity of ice cream with Cremodan ® SI 320 and β-glucan decreases slightly, but falls within the generally known limits [ 29 ].…”

“…Burkus and Temelli [ 21 ] explained the positive effect of β-glucan on the overrun of ice cream by its synergistic interaction with milk proteins, which leads to the activation of surface-active properties of the “polysaccharide-protein” complex. However, an excessive amount of β-glucan can significantly deteriorate the texture of ice cream and negatively affect other physicochemical parameters [ 22 ], which must be taken into account when using this polysaccharide.…”