Nakov Gjore, Jukić Marko, Šimić Gordana, Šumanovac Franjo, Komlenić Daliborka Koceva, Lukinac Jasmina
Institute of Cryobiology and Food Technologies, Agricultural Academy-Sofia, 1407 Sofia, Bulgaria.
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia.
Foods. 2022 Aug 12;11(16):2428. doi: 10.3390/foods11162428.
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.
酥性饼干是世界上最受欢迎的谷物类产品之一，但通常被认为是营养价值较低的食品。因此，本研究的目的是探讨用裸大麦粉（HLBF）替代部分小麦粉（WF）的可能性，以改善饼干的功能特性和营养价值。用HLBF:WF比例为0:100、25:75、50:50、75:25和100:0的复合面粉制作饼干。结果表明，随着复合面粉中HLBF含量的增加，相应HLBF:WF浆料的粘度也增加，这是由于膳食纤维含量高（特别是β-葡聚糖含量高），当配方中包含HLBF时，膳食纤维含量显著更高。与对照饼干（100% WF）相比，添加HLBF会降低饼干的扩展因子，并增加其柔软度，但在添加高达50%的HLBF之前，这些变化在统计学上并不显著。HLBF:WF饼干的颜色没有受到显著影响。在HLBF:WF饼干中观察到总酚含量（TPC）显著增加，抗氧化能力（AOC）增强。此外，感官评价证实，用HLBF替代高达50%的WF不会显著降低饼干的感官特性。可以得出结论，如果要改善谷物类产品的营养和功能特性，裸大麦是一种很有前景的原料。
