Volume 16, Issue 97 (2020)                   FSCT 2020, 16(97): 101-112 | Back to browse issues page

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Mousavi Kalajahi S E. Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar. FSCT. 2020; 16 (97) :101-112
URL: http://fsct.modares.ac.ir/article-7-38067-en.html
Ph.D Student, Research Center, Nejati Industrial Group, Tabriz , Iran, 5159138888 ,09148608443, Research@nejati.com , research@nejati.com
Abstract:   (2175 Views)
Barley flour as an active ingredient contains compounds such as beta-glucan, vitamins and significant levels of phenolic compounds, and the usage of barley flour instead of wheat flour can improve the nutritional properties of the products. Therefore, the purpose of this study was to replace the wheat flour with barley flour at levels of 0%, 25%, 50%, 75% and 100%, and to replace sucrose with date liquid sugar at levels of 0%, 50% and 100% in order to produce functional biscuits and to study physicochemical (Moisture, ash, Spread Ratio, color, reducing sugars and pH), rheological, sensory and antioxidant properties of the prepared products. According to the results, the independent variables had a significant effect on the studied factors so that increasing the concentration of barley flour and date liquid sugar in biscuit formulations significantly increased the moisture content, ash, color changes, total phenol and antioxidant effects of the samples, while decreasing the pH and the Fracture strength. In addition, increasing the amount of date liquid sugar and barley flour in the formulation of the samples increased the contents of reducing sugars and dietary fiber in the final product, and decreased the Spread Ratio of the biscuit samples. According to the results, replacing wheat flour with barley flour at levels up to 75% and replacing sugar with date liquid sugar at levels up to 50% had no negative effect on the sensory properties of the samples. Therefore, replacing 75% of wheat flour with Barley flour and 50% of sucrose with date liquid can lead to the production of high-nutrition biscuits with desirable physicochemical, rheological, sensory, and high-antioxidant properties.
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Article Type: Original Research | Subject: Food formulations
Received: 2019/11/5 | Accepted: 2020/01/13 | Published: 2020/02/29

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