PMID- 36010428
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220830
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 11
IP  - 16
DP  - 2022 Aug 12
TI  - Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough 
      Cookies.
LID - 10.3390/foods11162428 [doi]
LID - 2428
AB  - 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 beta-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.
FAU - Nakov, Gjore
AU  - Nakov G
AUID- ORCID: 0000-0002-3780-8412
AD  - Institute of Cryobiology and Food Technologies, Agricultural Academy-Sofia, 1407 
      Sofia, Bulgaria.
FAU - Jukic, Marko
AU  - Jukic M
AUID- ORCID: 0000-0001-8790-5256
AD  - Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 
      31000 Osijek, Croatia.
FAU - Simic, Gordana
AU  - Simic G
AD  - Agricultural Institute Osijek, 31000 Osijek, Croatia.
FAU - Sumanovac, Franjo
AU  - Sumanovac F
AD  - Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 
      31000 Osijek, Croatia.
FAU - Komlenic, Daliborka Koceva
AU  - Komlenic DK
AUID- ORCID: 0000-0002-0401-5707
AD  - Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 
      31000 Osijek, Croatia.
FAU - Lukinac, Jasmina
AU  - Lukinac J
AUID- ORCID: 0000-0002-0998-0258
AD  - Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 
      31000 Osijek, Croatia.
LA  - eng
PT  - Journal Article
DEP - 20220812
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC9407046
OTO - NOTNLM
OT  - antioxidant capacity
OT  - hulless barley
OT  - short-dough cookies
OT  - beta-glucans
COIS- The authors declare no conflict of interest.
EDAT- 2022/08/27 06:00
MHDA- 2022/08/27 06:01
PMCR- 2022/08/12
CRDT- 2022/08/26 01:11
PHST- 2022/07/12 00:00 [received]
PHST- 2022/08/04 00:00 [revised]
PHST- 2022/08/11 00:00 [accepted]
PHST- 2022/08/26 01:11 [entrez]
PHST- 2022/08/27 06:00 [pubmed]
PHST- 2022/08/27 06:01 [medline]
PHST- 2022/08/12 00:00 [pmc-release]
AID - foods11162428 [pii]
AID - foods-11-02428 [pii]
AID - 10.3390/foods11162428 [doi]
PST - epublish
SO  - Foods. 2022 Aug 12;11(16):2428. doi: 10.3390/foods11162428.