Hull-less Barley Flour Research Articles

A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour.

Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-β-glucan flat bread (bazlama) with a relatively lower GI. A bread wheat (cv. Tosunbey) flour was enriched with the flour of a high-β-glucan-content hull-less barley (cv. Chifaa) flour (15, 30, 45 and 60%) to develop a functional bazlama. The nutritional and technological properties of bazlama samples enriched with barley flour were compared with the ones produced from bread wheat. All of the barley flour-enriched bazlama samples had higher yellowness values (b*) than the control (both crumb and crust), which is generally preferred by the consumers. Texture results indicated that bazlama samples became harder with the increase in barley flour supplementation level. The results showed that 3 g of β-glucan can be provided from the barley flour-enriched bazlama samples (at 45 and 60% levels), and this is the limit to carry health claims. The bazlama samples enriched with barley flour were richer in Mg, K, Mn, Fe, and Zn minerals than the control (100% Tosunbey flour). While the glycemic index (GI) of commercial bread wheat and Tosunbey bazlama samples were high (88.60% and 79.20%, respectively), GI values of the bazlama samples enriched with 60% (64.73) and 45% barley flour (68.65) were medium. The lower GI values of barley flour-enriched bazlama samples are probably due to the higher β-glucan contents of the bazlama samples. Additionally, as the barley flour supplementation level of the bazlama samples increased, the phenolics and antioxidant capacities of free and bound extracts increased compared to bread wheat bazlama. The results indicated that hull-less barley (cv. Chifaa) with high β-glucan content may be utilized at relatively higher levels (45 and 60%) to produce bazlama with improved nutritional properties.

Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes

BackgroundCereals foods with a high content of dietary fibres or amylose have potential to lower postprandial glucose levels. Optimisation of cereal foods may improve management of type 2 diabetes (T2D).MethodsWe investigated the impact on 4 h postprandial glucose responses given as incremental area under curve (iAUC) of bread made of either 50% RNAi-based (genetically modified) amylose-only barley flour (AmOn) (and 50% wheat flour), 50% hulless barley flour (and 50% wheat flour) or 75% hulless barley (and 25% wheat flour) in subjects with T2D compared with 100% wheat flour bread.DesignTwenty adults with T2D were randomly allocated to one of four breads at four separate visits. We measured fasting and 4 h postprandial responses of glucose, insulin, glucagon, triacylglycerol (TG), free fatty acids (FFA), glucagon-like peptide-1 (GLP-1) and gastric inhibitory polypeptide (GIP). Mixed model ANOVA was used to examine the differences.ResultsBread made from 50% AmOn lowered the 4 h postprandial glucose by 34%, 27%, 23% (P < 0.05) compared with 100% wheat, 50% or 75% hulless barley, respectively. Bread made from 75% hulless barley reduced the postprandial glucose response (iAUC) by 11% (P < 0.05) compared to 100% wheat bread.Postprandial insulin responses (iAUC) were reduced for 50% AmOn compared with 100% wheat and 50% hulless barley and for 75% hulless compared to 50% hulless barley bread (P < 0.05). 4 h postprandial glucagon (tAUC) did not differ between the four bread types (P > 0.05). Lower postprandial GIP (iAUC) was observed after all barley breads compared to 100% wheat (P < 0.05), whereas no difference was seen in postprandial GLP-1. Postprandial TG and FFA (tAUC) were difficult to judge due to differences in fasting values.ConclusionsBread made by replacing wheat flour with either 50% high-amylose or 75% hulless barley flour lowered postprandial glucose responses compared to 100% wheat bread indicating a beneficial impact on glucose regulation in T2D subjects.This trial was registered at clinicaltrials.gov as NCT04646746.

Study on the microbial inactivation of whole hulless barley flour using a continuous instant pressure drop sterilizer

AbstractThis work evaluated the microbial reduction and quality change of the whole hulless barley flour (WHBF) treated by a continuous instant pressure drop (CIPD) sterilizer. The microbial reduction of WHBF was proportional to steam‐material ratio under the conditions of 165°C, 0.2 MPa steam, and 0.2 MPa Laval nozzle, and the microbial reduction was 3.87 ± 0.09 log cfu/g with the steam‐material ratio of 3.0:1. The work was followed‐up with the quality testing of CIPD, UV‐C, hot air, and ozone treated WHBF. The microbial reduction of hot air, UV‐C, and ozone treated WHBF was 3.98 ± 0.09, 3.33 ± 0.04, and 3.68 ± 0.12 log cfu/g, respectively, while the CIPD treatment achieved similar bactericidal effect at a unit treatment time of 22 s. Moreover, there is no measurable quality degradation in CIPD treated WHBF compared with the untreated WHBF. These results showed CIPD sterilizer had a great potential for microbial inactivation of powdery foods industry.

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

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.

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread.

Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional compounds, such as β-glucan and polyphenol, which can be added to wheat flour to improve the dough nutritional quality. In this study, different formulated dough samples were obtained by individually adding four hulless barley flours into flour of a wheat variety (Jimai 44, designated as JM) which has very strong gluten. The effects of hulless barley supplementation on gluten structure, dough rheological properties, bread-making properties, and starch digestibility were assessed. The results showed that compared with JM dough, substitution of hulless barley flour to wheat flour at levels ranging from 10 to 40% negatively affected gluten micro-structure and dough mixing behavior, because the cross-links of gluten network were partially broken and the dough development time and stability time were shortened. For the hulless barley-supplemented bread, specific volume was significantly (P < 0.05) increased while springiness was not greatly changed. Furthermore, the hydrolysed starch rate in hulless barley-supplemented bread was decreased, compared with that in JM bread. Importantly, the contents of β-glucan, polyphenols and flavonoids in hulless barley-supplemented bread were 132.61–160.87%, 5.71–48.57%, and 25–293.75% higher than those in JM bread, respectively. Taken together, the hulless barley-supplemented bread has been fortified with enhanced nutritional components, more desirable bread-making quality, and improved starch hydrolytic properties, which shows a great potential to use hulless barley as a health supplement.

The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development

Abstract Sourdough plays an important role in quality assurance, especially during developing wholegrain wheat bread products. The value of barley and hull-less barley grains is determined by the low lipid and high carbohydrate (starch and resistant starch) content, balanced amino acid profile, dietary fibre and phenolic compounds. During germination (24 h) the amount of sugar, amino acids and vitamins increase in the grains. Therefore, it could be optimal environment for microbiota growth in sourdough. The goal of the research was to find optimal technological parameters and to study microorganism growth dynamic during the fermentation of sourdough with germinated hull-less barley. The study was performed using three steps of fermentation, with different temperature and time parameters. At each step pH, dynamics of lactic acid bacteria (LAB), yeast-like fungi and total plate count (TPC) growth were determined using standard methods. The results of the study showed that the optimal fermentation conditions for the first stage are 48 h and 26 ± 1 °C, for the second stage 8 h and 26 ± 1 °C and for the third stage 20 h and 28 ± 1 °C. During fermentation of the sourdough, the pH 3.91 is reached, LAB 8.8 log10 CFU g−1, and the yeast-like fungi 8.7 log10 CFU g−1 was determined. Obtained data show that more than 80 bacteria and 50 microscopic fungal species were detected in hull-less barley flour, but after germination their diversity decreased and in the germinated hull-less barley sourdoughs dominated species were Pediococcus pentosaceus.

Dietary fibre, protein profile and technological characteristics of durum spaghetti enriched with refined / whole grain hull-less barley flour

Durum wheat semolina (DWS) was substituted with refined or whole grain hull-less barley flour (RHBF or WHBF, respectively) for producing nutritionally enriched spaghetti. The substitution levels were between 10 and 50%, and spaghetti made of DWS was used as control. Then, ash and protein contents, dietary fibre changes, protein profile and technological characteristics were assessed. Total dietary fibre contents of DWS, RHBF and WHBF were 6.3, 7.6 and 20.8%, respectively. β-glucan contents of RHBF and WHBF were 2.40% and 5.0%, respectively. Ash, protein, total-, soluble- and insoluble dietary fibres and β-glucan contents of uncooked spaghetti products increased according to the control after hull-less barley flour (HBF) substitutions. Resistant starch (RS3) contents of the control and HBF substituted spaghetti products considerably increased after cooking, the increment was more noticeable in RHBF substituted ones. Brightness (L) and yellowness (b) values decreased and redness (a) values increased while increasing of WHBF substitution. The total extractable proteins of uncooked spaghetti products were investigated on sodium dodecyl sulphate polyacrylamide gel electrophoresis in order to monitor the changes on polymeric protein distributions in HBF substituted spaghetti products. The HBF substitutions could be an effective way to increase the dietary fibre intake, especially β-glucan and resistant starch.

Production and analysis of the flour from the hull-less barley

Flour from the new hull-less barley variety Mandatar was produced in the traditional mill for wheat flour production. Based on the amount of ash, fractions of the flour are formed and quality control analysis of each fraction was done. Differences in the content of protein (from 12.77 to 16.93%), fat (from 2.65 to 3.43%) and β-glucan (from 2.46 to 7.02%) were found between the milling fractions. The milling fraction with a higher proportion of bran had almost two fold higher total phenolic content and antioxidant activity, compared to milling fraction that was mostly comprised of endosperm. Differences in fibre components, composition and content of phenolic compounds among milling fractions were also detected. The predominant phenolic compounds were the (−)-epicatechin and (+)-catechin which accounted 93–99% of the total phenolic compounds determined in all flour fractions. The results of this study could be useful for the food industry in the development of functional products using whole grain hull-less barley flours.

Application of pearling in modified roller milling of hull‐less barley and effect on noodles quality

The factors restricting the development of hull-less barley (HB) were the low flour yield in the roller milling and the poor quality of its products. In this work, the pearling combined with the modified milling flow was used to increase the flour yield by improving the separation efficiency of bran and endosperm. Moreover, HB flour was prepared by roller milling with different parameters, and the quality of noodles containing 50% HB flour was evaluated. Pearling 20% followed by roller milling was an effective way to improve the grinding characteristics of HB, which is illustrated mainly in flour yield and the β-glucan content of flour increase by 24.1% and 66.3%, and the total dietary fiber content of bran was improved by 82.7%. Under the same condition of pearling and milling, noodles with 50% HB flour had better texture properties and overall acceptability. Practical applications The pearling combined with the modified milling flow was helpful for the manufacturer to obtain barley flour with higher β-glucan, and more economic benefits can be gain because of the high flour yield. The change of kernel component with pearling rate also can provide a reference for the processing of highland barley rice. So, the research was useful on practical applications.

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

SummaryThe influence and mechanism of ingredient mixing procedure on the quality characteristics of noodle enriched with hulless barley flour were investigated. Dough crumb mixing (DC‐M) procedure was used to prepare wheat and hulless barley crumbly dough, respectively, then mixed and sheeted. Flour mixing (F‐M) procedure referred to mixing wheat and hulless barley flour thoroughly before adding water. Dough sheet mixing (DS‐M) procedure was that wheat and hulless barley dough sheet were prepared, respectively, and then stacked up together for sheeting. The results showed that DC‐M procedure could improve the uniformity of water distribution and presented a better gluten network. Noodle made by DC‐M showed the highest sensory score, best texture and cooking properties. According to the investigations of dynamic rheological, water distribution and microstructure of dough and/or noodle, the mechanism of improving noodle quality by DC‐M may be attributed to the weakening effects on fibre as a physical barrier, then reduce the competitive absorption of water by fibre with gluten, which contributed to a more uniform and compact gluten network structure. This study provided an available way to prepare good quality noodles with non‐gluten and high dietary fibre grains with no chemical additives, just by changing the ingredient mixing procedure.

Effects of concentration and partial hydrolysis on functional properties of hull-less barley protein concentrates

Effects of protein concentration and partial hydrolysis on protein solubility (PS), foaming properties and water holding and oil absorption capacities of hull-less barley protein concentrate (HBPC) were investigated in this research. Defatted hull-less barley flour (dHBF) was used for the production of HBPCs which were prepared using different extraction methods. HBPC-1 was extracted from dHBF using 0.15 M NaCl at pH 9 according to flour to solvent ratio of 1:10 and an isoelectric precipitation was applied at pH 5. HBPC-2 was extracted from dHBF using 0.06 M NaOH at pH 11.2 with flour to solvent ratio of 1:20 and an isoelectric precipitation was applied at pH 5.4. HBPC-1 and HBPC-2 were applied to partial-enzyme hydrolysis with subtilisin A for producing barley protein hydrolysates. SDS-PAGE images of dHBF, HBPCs and hydrolysates were also studied to monitor the extracted and hydrolysed proteins. PS properties of HBPCs were not significantly influenced by increasing protein concentration, while the pH of the medium significantly influenced this property. The PS properties of hydrolysates at pH 6 increased as a result of the partial hydrolysis. The soluble proteins of HBPC-1 exhibited better foaming ability at all protein concentrations and pH environments. In addition, the soluble proteins of the HBPC-2 presented a better foam stability. Foaming properties were influenced by partial hydrolysis. The partial-enzyme hydrolysis did not improve the foaming properties of concentrates.

MALDI-TOF/TOF mass spectrometry for determination of yeast diversity in traditional cornelian cherry tarhana produced with different cereal/pseudocereal flours

This study is to determine the dynamics in the microflora of cornelian cherry tarhana (CCT), a traditional food of Turkey, by MALDI-TOF/TOF MS. Non-fermented and fermented CCT productions were performed by using flours of bread wheat, wholegrain hull-less barley, buckwheat, and clear flour. Identification of the isolates obtained from raw materials and various production steps of the CCT was performed by MALDI-TOF/TOF MS. Dendograms were prepared by cluster analysis and the distances between the strains isolated during production stages and from cornelian cherry puree were determined. Totally, 231 isolates were obtained and 45.5% of them were identified at species level, 30.3% at genus level while 24.2% of the isolates could not be identified. It was found that microflora of cornelian cherry tarhana is mainly composed of yeasts. Thirty-two percent of the identified yeast isolates were Hanseniaspora uvarum and the others were Saccharomycescerevisiae (19.6%), Torulaspora delbrueckii (18.6%), Candida krusei (11.3%), Candida lusitaniae (9.3%), Metschnikowia pulcherrima (3.1%), Wickerhamomyces anomalus (2.1%), Candida kefyr (2.1%), Cyberlindnera fabianii (1%), and Candida parapsilosis (1%). Only two lactic acid bacteria could be isolated, which were Lactobacillus reuteri and Enterococcus spp., originating from buckwheat flour and clear flour, respectively. Dendograms revealed that some of the yeast strains isolated during production were originating from cornelian cherry. Microflora of CCT was investigated for the first time. This is one of the few studies using MALDI-TOF/TOF MS for identification of food originated yeasts. Novel species–identified, endogenic yeasts which could have potential technological characteristics were introduced.

A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid

Replacing wheat flour with other cereals such as hull-less barley flour is regarded as a major technological challenge in making bread. The present study aimed to evaluate the effects of different concentrations of hull-less barley flour (0, 10 and 20%) and guar gum (0, 1, 1.5 and 2%) on the physicochemical properties such as specific volume, extensibility, hardness, and color parameter, as well as sensory properties of mixed bread. Based on the results, the physicochemical properties of the mixed bread were dramatically influenced by the concentration of hull-less barley flour and guar gum. In addition, the bread specific volume was negatively correlated with hull-less barley flour and positively with guar gum concentration. Further, the effect of adding guar gum on the specific volume, extensibility, and hardness of dough was quantified. The results indicated a considerable decrease in hardness and an increase in other values. Furthermore, the mixed bread containing 20% hull-less barley flour and 1% guar gum was recognized as the best physicochemical properties. In addition, the addition of ascorbic acid up to 200 ppm is a promising way of improving the mixed bread nutritional and sensory values. Finally, enriching the bread with hull-less barley, guar gum, and ascorbic acid could play a positive role on the mixed bread quality and other characteristics.

Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends

The impact of infrared heating surface temperature and tempering moisture on the nutritional properties of desi chickpea, hull-less barley, and their blends were examined. Specifically, this included changes to the level of anti-nutritive factors (i.e., trypsin/chymotrypsin inhibitors, total phenolics and condensed tannins), amino acid composition and in vitro protein digestibility. Results indicated that both temperature and the tempering/temperature treatment caused a reduction in levels of all anti-nutritional factors for both flours, and the effect was more prominent in the tempering-temperature combination. The amino acid composition of both flours was not substantially changed with tempering or infrared heating. The amino acid scores (AAS) of chickpea and barley flours, as determined by the first limiting amino acid using the FAO/WHO reference pattern found in the case of barley to be limiting in lysine with an AAS of ~0.9, whereas for chickpea flour, threonine was limiting and had an AAS of ~0.6. The in vitro protein digestibility of chickpea samples was found to increase from 76% to 79% with the tempering-heat (135 °C) combination, whereas barley flour increased from 72% to 79% when directly heated to 135 °C (without tempering). In vitro protein digestibility corrected amino acid score (IV-PDCAAS) was found to increase from 65% to 71% for chickpea flour and 44% to 52% for barley flour, respectively with tempering-temperature (135 °C) combination indicating that tempering with infrared heating can improve the nutritional value of both flours. The addition of chickpea flour to the barley flour acted to improve the nutritional properties (IV-PDCAAS), to an extent depending on the concentration of chickpea flour present.

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

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 135µg for biscuits and 237 to 287ugGAE/g for chapatti with blending of 30% barley flour.

Quality Assessment of Wheat Bread with Microbial Transglutaminase Supplemented with Hull-Less Barley Flour

Background: In the current study, the impact of MTG incorporation (0, 0.5%, 1%, 1.5% and 2%; W/W) into wheat flour supplemented with 20, 35 and 50% of hull-less barley flour on quality parameters of produced bread were investigated. Soy Protein Isolate (SPI) was used at a level of 3% (w/w) in order to increase the level of lysyl residues as well as extend the crosslinking of protein matrix. Material and Methods: Prepared bread was evaluated in terms of loaf volume, color characteristics and firmness during baking. Results: The addition of MTG on wheat proteins significantly decreased the loaf volume and extensibility of samples while the resistance and lightness of samples were increased. Incorporation of MTG at 0.5% would decrease the degree of softening and mixing tolerance index of flours. Conclusion: The formulation of hull-less barley bread quality could be improved by incorporation of MTG. Keywords: Microbial Transglutaminase (MTG), bread, hull-less barley, quality, Soy Protein Isolate (SPI), wheat.

Effect of Microbial Transglutaminase on Protein Electrophoretic Pattern and Solubility of Wheat Flour and Hull-Less Barley Flour Blends

Background: Barley flour does not contain gluten, so preparation of high-quality bread is not easy. Thus, the incorporation of microbial transglutaminase (MTG) can be attributed as one of the possible strategies to provide crosslinks between wheat and barley proteins to prepare a similar structure to the desired network of gluten. Methods: The MTG, at different levels (0.5, 1, 1.5, and 2%) was added to wheat and hull-less barley in order to evaluate the solubility of available proteins and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) patterns of (20, 35, 50%) dough proteins as well as their fractions by using an electrophoretic system. Also, to enhance the extent of cross-linking in protein matrix by incorporation of MTG, soy protein isolate (SPI) was used (1% MTG+3% SPI, 1.5% MTG+3% SPI). Results: Interactions between wheat and hull-less barley proteins were intensified due to the formation of catalyzed intermolecular covalent bonds by transglutaminase. According to SDS-PAGE results with increment in the levels of MTG, a progressive decrease in the intensity of the bands corresponding to the molecular weight of around 66 KDa was observed. Also by the addition of MTG, the amounts of the soluble proteins (albumin and glubolin) were significantly decreased and the concentrations of insoluble proteins (glutenin and gliadins) were increased. Conclusion: The addition of hull-less barley flour to wheat flour not only provides protein-enriched dough with better amino acid balance but also has influences on dough properties. Keywords: Transglutaminase, electrophoresis, solubility, hull-less barley, wheat flour.

Investigation of physicochemical, sensory characteristics, cooking and texture properties of whole grain pasta

The consumption of whole-grain products, such as pasta, has been linked to the reduced risks of some illnesses. Nutritional benefits include dietary fibre, minerals, and phytochemicals. Traditionally, whole-grain products tend to be darker in colour, fiber can interfere with the drying process affecting production processes. The purpose of the current research was to investigate the colour, cooking properties and texture of the whole-grain pasta. For pasta production, flour blends were made from wheat flour type 405 in combination with whole-grain flours as whole-grain wheat, triticale, rye and hull-less barley flour in previously determined proportions. In experiments, the whole-grain Italpasta (Italy) was used as a control sample. The colour, cooking properties and texture of the obtained pasta were tested using standard methods. The results of the present experiments demonstrate that the cooking time of control, whole-grain triticale and wheat pasta was longer than the cooking time of whole-grain rye and hull-less barley pasta. The colour of control, whole-triticale and whole-wheat pasta samples was darker as compared with whole-rye and hull-less barley pasta samples. However, more firmness had pasta samples made from whole-rye and hull-less barley whole-grain flour. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12364

Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan.

The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4%) as a partial substitution of skim milk powder (SMP) and BBG (0.40%) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2% HBF significantly (P≤0.05) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability.

Physicochemical and antioxidant properties of dietary fibers from Qingke (hull-less barley) flour as affected by ultrafine grinding

The effect of particle size of Qingke flour and particle size of dietary fiber (DF) on physicochemical and antioxidant capacities of DF was investigated. Qingke and extracted DF were ground by regular and ultrafine grinding and their particle sizes were determined using laser diffraction method. The results indicated that ultrafine grinding could effectively pulverize DF particles to submicron scale; the particle size distribution was close to a Gaussian distribution. The soluble DF in Qingke flour was increased significantly after ultrafine grinding. With the decrease of particle size, the water holding capacity (WHC) of Qingke DF was reduced (p<0.05), while the swelling capacity, oil binding capacity (OBC), and nitrite ion absorption capacity were increased (p<0.05), and the water retention capacity (WRC) had no significant change. The antioxidant activities of Qingke DF were increased after ultrafine grinding. Micronized insoluble DF showed increased DPPH radical scavenging activity and ferric reducing antioxidant power.