| Titles |
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English :
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Quality Evaluation of Barely Waffle Partially Substituted with Some Broken Pulses
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Arabic :
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تقييم جودة وافل الشعير المستبدل جزئيا ببعض كسر البقوليات
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| Abstract |
There is a general tendency toward wellness and good health. The objective of the research was to investigate the possibility of producing barley waffle samples substituted with different powdered broken pulses. Barely waffle prepared by partially substituting hulless barely flour with powdered broken pulses (0.0%, 40% chickpea, 40% lentil, and 30% white bean, individually) and wheat waffle used as commercial control. Waffle batter's properties were examined, as were the physicochemical and sensory attributes of the produced waffles. The density and viscosity of the waffle batter were reduced by substituting powdered broken pulses compared with the batter, which contained 100% barely flour. An increase in protein, ash, -glucan, total phenolic, and carotenoids was observed in barley waffle substituted with powdered broken pulses relative to the wheat waffle, as well as in vitro protein digestibility and antioxidant activity. However, compared with wheat waffles, backing loss decreased in all barley waffle samples. Moreover, barely waffles substituted with broken pulse powders, particularly chickpeas, had a high overall acceptance score. This indicates the great potential of broken pulse powder utilization for producing barely waffles as a functional food.
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| Publication year |
2024
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| Pages |
18-30
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
World Journal of Dairy & Food Sciences
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| Author(s) from ARC |
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| Publication Type |
Journal
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