Hulless barley as a promising source to improve the nutritional quality of wheat products

Abstract

In this study, efforts were made to utilize hulless barley (variety BHS352) to enhance the nutritive value of chapatti and biscuit made from wheat flour. Barley flour was added to wheat flour in different ratios (5 to 30%). Antioxidant activity, total phenolic content and β-glucan content were determined both in flour blends and their products. Changes in physical quality and taste of chapatti and biscuits after blending of hulless barley flour with wheat flour were measured. The chapatti quality score decreased by 15% and biscuit spread factor by 33% after 30% barley flour blending. Significant increase in β-glucan content and antioxidant activity of flour blends and their products was observed at 30% blending level. The phenolic content increased from 63 to 135 µg for biscuits and 237 to 287 ug GAE/g for chapatti with blending of 30% barley flour.

Molecular Mechanism of Functional Ingredients in Barley to Combat Human Chronic Diseases

“…GABA induces the accumulation of proline and total phenolics and enhances the antioxidant system in germinated hulless barley under NaCl stress [38]. The chapatti quality score reduced by 15% and its phenolic concentration increased from 23.7 to 28.7 mg/100 g, while biscuit spread factor reduced by 33% and its β-glucan concentration increased from 0.60 to 2.4% as well as phenolic content increased from 6.3 to 13.5 mg/100 g after blending of 30% hulless barley flour, especially markedly increased antioxidant activity [109].…”

Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles

“…Total phenol and flavonoid were extracted with the method described by Yang, Zhu, Zhang, Liang, and Luo (2018). Total phenol content was measured using the Folin-Ciocalteu reagent method as described by Narwal et al (2017). Flavonoid content in QBFN was measured using the aluminum chloride colorimetric method described by Bai, Guo, Zhu, and Zhou (2017).…”

“…With the improvement of people's health awareness, new trends in eating habits and consumer demand for functional wheat‐based noodles (noodles of rich in bioactive compounds) have emerged. Hence, to meet the adequate intake of bioactive compounds in a human daily diet, it is necessary to develop wheat‐based nontraditional multigrain food products (Narwal, Kumar, Sheoran, Verma, & Gupta, ).…”

“…Hence, the presence of these phytochemicals make it capable of preventing and curing cancer, cardiovascular disease, diabetes, and obesity (Gangopadhyay, Rai, Brunton, Gallagher, & Hossain, ; Idehen et al, ; Shen et al, ; Yang, Dang, & Fan, ; Yong et al, ). Therefore, barley‐based foods such as dry noodles, chapatti, biscuits, and bread have attracted more and more consumers (Djurle, Andersson, & Andersson, ; Narwal et al, ; Rieder, Ballance, Løvaas, & Knutsen, ; Rødbotten et al, ).…”

Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives

“…It has a good freshness, unique flavor, and taste. Nowadays, with changing in dietary habits and the development of “functional” foods, there are increasing interests in searching for new foods, which contain functional ingredients (Narwal, Kumar, Sheoran, Verma, & Gupta, ). Highland barley is considered as the nutrition‐rich grain due to its high content of soluble fiber, β‐glucan, and antioxidants.…”