Punia Sneh, Sandhu Kawaljit Singh, Kaur Maninder
Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.
Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.
J Food Sci Technol. 2020 Oct;57(10):3782-3791. doi: 10.1007/s13197-020-04410-9. Epub 2020 Apr 16.
This study was investigated to evaluate the phenolic acid composition, antioxidant potential and acceptance of rusk prepared by the progressive replacement of wheat flour with barley flour. The wheat-barley blends rusks were also evaluated for their pasting and sensorial properties. The pasting characteristics of wheat flour was influenced by barley flour incorporation with a increase in peak and final viscosity values with increasing amount of barley flour. The results revealed that incorporation of barley flour into wheat flour improved the nutritional and bioactive compounds profile. The free radical scavenging activities towards DPPH and ABTS was found to be higher for wheat-barley blends rusk in comparison with wheat rusk. As evident from total phenolic content, total flavonoids contents and antioxidant activities, barley flour was found to be rich in bioactive compounds in comparison with wheat flour. Supplementation of rusks with 30% barley flour were suggested to be nutritionally superior with an acceptable sensory score and is a successful approach to enrich rusks with nutrients.
本研究旨在评估用大麦粉逐步替代小麦粉制备的面包干的酚酸组成、抗氧化潜力和可接受性。还对小麦-大麦混合面包干的糊化特性和感官特性进行了评估。大麦粉的加入影响了小麦粉的糊化特性，随着大麦粉用量的增加，峰值粘度和最终粘度值升高。结果表明，在小麦粉中加入大麦粉可改善营养成分和生物活性化合物的分布。与小麦面包干相比，小麦-大麦混合面包干对DPPH和ABTS的自由基清除活性更高。从总酚含量、总黄酮含量和抗氧化活性可以看出，与小麦粉相比，大麦粉富含生物活性化合物。建议用30%大麦粉补充面包干在营养上更具优势，感官评分可接受，是一种成功的面包干营养强化方法。
