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.
Website:www.vegetosindia.org
Pub Email: contact@vegetosindia.org
Doi: 10.1007/s42535-021-00187-0
First Page: 205
Last Page: 211
Views: 1782


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


Abstract

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


*Get Access

(*Only SPR Members can get full access. Click Here to Apply and get access)

Advertisement

References

  1. AACC (1999) International Approved Methods of Analysis, 11th edn. Method 66-50.01. Pasta and noodle cooking quality—firmness title of method. AACC International, St. Paul, MN, USA https://doi.org/10.1094/AACC Int Method-66-50.01

  2. Abidi I, Mansouri S, Radhouane L, Ksouri R, Felah MEL, Bouzid S (2015) Phenolic flavonoid and tannin contents of Tunisian barley landraces. Int J Agric Innovations Res 3:2319–1473

  3. Alam MS, Kaur J, Khaira H, Gupta K (2016) Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters. Crit Rev Food Sci Nutr. https://doi.org/10.1080/10408398.2013.779568

  4. Altan A (2014) Effects of pretreatments and moisture content on microstructure and physical properties of microwave expanded hull-less barley. Food Res Int 56:126–135

  5. Alu’datt MH, Rababah T, Ereifej K, Alli I, Alrababah MA, Almajwal A, Masadeh N, Alhamad MN (2012) Effects of barley flour and barley isolates on chemical, nutritional and biological properties of pita bread. Food Hydrocoll 26:135–143

  6. AOAC (2010) Official Methods of Analysis. Association of official analytical chemists. 17th edition. Washington

  7. Aravind N, Sissons M, Egan N, Fellows C (2012) Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti. Food Chem 130:299–309

  8. Bagdi A, Szabo F, Gere A, Kokai Z, Sipos L, Tomoskozi S (2014) Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta LWT. Food Sci Technol 59:996–1002

  9. Baik BK, Ullrich SE (2008) Barley for food: characteristics improvement, and renewed interest. J Cereal Sci 48:233–242

  10. Berglund PT, Fastnaught CE, Holm ET (1994) Physicochemical and sensory of extruded high-fiber barley cereals. Am Assoc Cereal Chem 71:91–95

  11. Bilgi B, Celik S (2004) Solubility and emulsifying properties of barley protein concentrate. Eur Food Res Technol 218:437–441

  12. Bustos MC, Perez GT, León AE (2011) Sensory and nutritional attributes of fibre-enriched pasta LWT. Food Sci Technol 44:1429–1434

  13. Chusak C, Chanbunyawat P, Chumnumduang P, Chantarasinlapin P, Suantawee T, Adisakwattana S (2020) Effect of gac fruit (Momordica cochinchinensis) powder on in vitro starch digestibility, nutritional quality, textural and sensory characteristics of pasta LWT. Food Sci Technol 118:108856

  14. Derakhshan Z, Ferrante M, Tadi M, Ansari F, Heydari A, Hosseini MS, Conti GO, Sadarabad EK (2018) Antioxidant activity and total phenolic content of ethanolic extract of pomegranate peels, juice and seeds, Food and Chemical Toxicology. Food Chem Toxicol 114:108–111

  15. Farooqui AS, Syed HM, Talpade NN, Sontakke MD, Ghatge PU (2018) Influence of germination on chemical and nutritional properties of barley flour. J Pharmacogn Phytochem 7:3855–3858

  16. Guha M, Ali SZ, Bhattacharya S (1997) Twin-screw extrusion of rice flour without a die: effect of barrel temperature and screw speed on extrusion and extrudate characteristics. J Food Eng 32:251–267

  17. Gulia N, Dhaka V, Khatkar BS (2014) Instant noodles: processing quality, and nutritional aspects. Crit Rev Food Sci Nutr. https://doi.org/10.1080/10408398.2011.638227

  18. Huang SX, Sauer WC, Pickard M, Li S, Hardin RT (1997) Effect of micronization on energy, starch and amino acid digestibilities in hulless barley for young pigs. J Anim Feed Sci 6:353–368

  19. Ikujenlola AV, Oguntuase SO, Omosuli SV (2013) Physico-chemical properties of complementary food from malted quality protein maize(Zea mays L.) and defatted fluted pumpkin flour (Telfairiaoccidentalis Hook, F). Food Public Health 3:323–328

  20. Kadan RS, Bryant RJ, Pepperman AB (2003) Functional properties of extruded rice flours. J Food Sci 68:1669–1672

  21. King RA, Noakes M, Bird AR, Morell MK, Topping DL (2008) An extruded breakfast cereal made from a high amylose barley cultivar has a low glycemic index and lower plasma insulin response than one made from a standard barley. J Cereal Sci 48:526–530

  22. Kumari R, Abhishek V, Gupta M (2018) Nutritional, functional and textural properties of healthy snacks formulation from hulled and hull-less barley. J Food Meas Charact 12:1219–1228

  23. Manthey FA, Sinha S, Wolf-Hall CE, Hall CA (2008) Effect of flaxseed flour and packaging on shelf life of refrigerated pasta. J Food Proc Preser 32:75–87

  24. Masuko T, Minami A, Iwasaki N, Majima T, Nishimura S, Lee YC (2005) Carbohydrate analysis by a phenol sulpuric acid method in microplate format. Anal Biochem 339:69–72

  25. Meng X, Threinen D, Hansen M, Driedger D (2010) Effects of extrusion conditions on system parameters and physical properties of a chickpea flour based snack. Food Res Int 43:650–658

  26. Montalbano A, Tesoriere L, Diana P, Barraja P, Carbone A, Spano V, Parrino B, Attanzio A, Livrea MA, Cascioferro S, Cirrincione G (2016) Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta LWT Food. Sci Technol 72:223–228

  27. Rampersad R, Badrie N, Comissiong E (2003) Physico-chemical and sensory characteristics of flavored snacks from extruded cassava/Pigeonpea flour. J Food Sci 68:363–367

  28. Soong YY, Tan SP, Leong LP, Henry JK (2014) Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour. Food chem 164:462–469

  29. Tan HZ, Li ZG, Tan B (2009) Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving. Food Res Int 42:551–576

  30. Wang C, Tian Z, Chen L, Temelli F, Liu H, Wang Y (2010) Functionality of barley protein extracted and fractionated by alkaline and alcohol methods. Cereal Chem 87:597–606

  31. Zhou M (2010) Barley production and consumption. In: Zhang G, Li C (eds) In genetics and improvement of barley malt quality. Springer, Verlag Berlin Heidelberg, pp 1–17


    32.  


Acknowledgements

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