Abstract
Hull-less barley is a crop abundant in bioactive compounds and substantial nutrients. In this study, two hull-less barley (cv. Ozen and cv. Yalin) flour was blended with wheat (cv. Cetinel 2000) flour at varying ratios (0%, 25%, 50%, 75%, and 100%) to explore the possibilities of producing cookies with high nutritional value, including enhanced dietary fiber, phenolic compounds, β-glucan, and antioxidant content, while maintaining acceptable sensory quality. The chemical, physicochemical, and nutritional content of the wheat and barley flours used as raw materials were determined, and the functional and quality characteristics of the cookies were analyzed. It was found that hull-less whole barley can be used as a functional food ingredient in cookie production at all supplementation levels. Adding barley to wheat flour decreased the diameter and spread ratio of the cookies while increasing their thickness. The hardness values of the cookies ranged between 20.64 N and 30.45 N., the highest spread ratio was obtained from the control sample, while this value decreased to 5.24 in the cookies made with 100% Ozen barley flour and to 5.27 in the cookies made with 100% Yalin barley flour. The texture properties were found that the hardness values increased with the incorporation ratio. It has been shown that barley is a rich source of bioactive components, which may have potential applications in functional foods.
Published Version
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