Beta glucans in biscuits enriched with barley flour made with different sweeteners

Nakov, Gjore and Stamatovska, Viktorija and Jukić, Marko and Necinova, Ljupka and Ivanova, Nastia and Šušak, Ana and Koceva Komlenić, Daliborka (2019) Beta glucans in biscuits enriched with barley flour made with different sweeteners. Journal of Hygienic Engineering and Design (JHED), 26. pp. 88-92. ISSN 1857- 8489

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Accepting β-glucans as a functional, bioactive ingredient has increased the popularity and consumption of grain-based foods. Barley is a cereal containing a large amount of β-glucans. It can be successfully added to many food products such as bread, biscuits, ice creams, etc., and the resulting products have a greater share of β-glucans. This paper is determining the share of β-glucans in biscuits obtained from two types of flour (wheat and barley flour) with different sweeteners (sucrose, glucose and mixture of sucrose and glucose). The aim was to examine the influence of wheat and sweeteners on the amount of β-glucans in the produced biscuits. Biscuits of wheat flour and biscuits with partial and complete replacement of wheat flour with barley flour (30%, 50%, 70% and 100% barley flour) are produced, according to the AACC 10-50D method. β-glucans in the flour and biscuits is determined according to AACC Method 32.23.01. Statistical analysis of the results obtained was done using XL Stat and Microsoft Excel 2013. The conducted analysis showed that barley flour contained a higher amount of β-glucans (4.62 g / 100 g dry weight basis) than wheat flour (0.29 g / 100 g dry weight basis). Biscuits made of 100% barley flour were distinguished by higher β-glucans content compared to other manufactured biscuits. Regarding the used sweeteners, biscuits in which glucose solution was used as a sweetener had a higher amount of β-glucans than biscuits in which sucrose and a mixture of sucrose and glucose were used as sweeteners. Based on the obtained results, it can be concluded that by increasing the amount of barley flour in the biscuit composition, the amount of β-glucans is increasing, as well. The use of glucose solution as a sweetener in the production of biscuits increases the content of β-glucans in biscuits. Key words: Beta glucans, Biscuits, Wheat flour, Barley flour, Sweeteners.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Ttf Eprints
Date Deposited: 10 Mar 2020 10:34
Last Modified: 10 Mar 2020 10:34

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