Nutritional, functional and textural properties of healthy snacks formulation from hulled and hull-less barley

Abstract

Barley (Hordeum vulgare) is a winter crop and mainly used for food and feed. Barley is an excellent source of β-glucan, fiber and has low glycemic index which helps in lowering cholesterol and maintains diabetes. Present study was aimed to develop extruded snacks by incorporating different proportions of hull-less and hulled barley into rice flour using single screw extruder under pre-optimized conditions. The prepared products were analyzed for their nutritional, functional, colorimetric and textural properties. Physico-chemical analysis of the different formulation has shown an increase in crude protein, total fat, crude fiber and total ash in rice + H.L.B from 8.01 to 9.01, 0.73 to 1.04, 0.77 to 1.14 and 0.55 to 0.99 respectively by increasing the quantity of H.L.B and 8.01–8.85, 0.73–1.02, 0.77–1.38 and 0.55–1.01% respectively for rice + H.B. The diameter of rice-H.L.B flour mix extruded snacks ranged from 8.14 to 8.73 mm and from 8.43 to 8.61 mm for rice-H.B flour extruded snacks. The color of extruded snacks turned darker on adding barley flour and trend goes on. WAI as well as WSI increased with the increase in moisture content of raw material. These puffed snacks have shown a better nutritional profile when compared to puffed snacks prepared from rice only.