In-vitro starch digestibility, nutritional-functional and texture properties of hull less barley incorporated extruded noodles

Research Articles | Published:

Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
Pub Email:
Doi: 10.1007/s42535-021-00187-0
First Page: 205
Last Page: 211
Views: 879

Keywords: Hull-less barley, Extrusion, Texture analysis, Noodles, In-vitro


The present study was aimed to develop barley based instant noodles using different ratio of barley flour (100, 85, 70 and 0%) with rice flour. Noodles were developed with extrusion cooking under pre optimized conditions and their nutritional, functional, textural, cooking and sensory attributes were investigated. Results demonstrated that barley noodles contain a significant amount of all major micro nutrients, total phenolics and flavonoids content higher than rice noodles. Extrusion process improved the digestibility of noodles. The total starch content was observed maximum in rice noodles i.e., 77.89 g/100 g and resistant starch of noodles was recorded between 2.98 g/100 g and 4.65 g/100 g. Barley noodles not only take less cooking time (1:45 min) but also recorded minimum cooking losses (5.79%). Sensory analysis data indicated good acceptability of prepared noodles by the panelists. The functional and nutritional properties results demonstrated that developed product of barley and barley-rice noodles have great market potential and this novel cereal-based product offers a healthy choice to consumers.

Hull-less barley, Extrusion, Texture analysis, Noodles, In-vitro

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We would like to express our sincere gratitude to the Director, Institute of Himalayan Bioresource Technology (CSIR) for valuable suggestions and encouragement, and also for financial assistance from DST WOS-B programme, Govt. of India. This manuscript represents CSIR-IHBT communication number 4343

Author Information

Kumari Rashim
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India