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EFFECTS OF BARLEY FLOUR ADDITION AND BAKING TEMPERATURE ON Β-GLUCANS CONTENT AND BISCUITS PROPERTIES

A Džafić ; Department of Food Technology, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
Sanja Oručević-Žuljević ; Department of Food Technology, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
Nermina Spaho ; Department of Food Technology, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
Asima Akagić


Puni tekst: engleski pdf 618 Kb

str. 35-44

preuzimanja: 223

citiraj


Sažetak

The aim of this study was to investigate opportunities to improve the nutritional value of biscuits. Therefore, the content of β-glucans, physical, chemical and sensory properties of biscuits were determined in relation to a share of added barley flour and a baking temperature. Five different blends of barley and wheat were used for biscuit production: barley/wheat flours in combinations: 0/100; 25/75; 50/50; 75/25 and 100/0 according to the procedure described in AACC method 10-52. The temperatures used for baking were 150 and 205°C for 15 and 11 min, respectively. The obtained results showed the higher β-glucans content in samples when share of barley flour in biscuit formula was higher. The same trend was found on both baking temperatures. Besides, the share of barley flour in samples significantly influenced physical, chemical and sensory parameters. In addition, different baking temperatures affected significant differences between samples according to all parameters investigated, except N (%) and ash (%). After 6 months, β-glucan content was significantly lower in samples with high share of barley flour (75 and 100%), at both baking temperatures.

Ključne riječi

β-glucans; barley biscuits; baking temperature; sensory properties

Hrčak ID:

190334

URI

https://hrcak.srce.hr/190334

Datum izdavanja:

30.6.2017.

Posjeta: 669 *