Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

Abstract

The present study explored the possibility of using barley flour as an ingredient to incorporate soluble fibre (β-glucan) in chocolate-chip cookies. Some clinical studies have shown that β-glucan might reduce the serum cholesterol levels. The objective of this study was to determine the physical and sensory characteristics of chocolate chip cookies partly substituted with barley flour at different levels. Physical characteristics (water activity and L*a*b* colour) and sensory characteristics (descriptive and consumer analysis) were evaluated on the experimental cookies substituted with 0, 30, 40, 50, 60 and 70% barley flour for all-purpose flour. There were increases in the baked-barley aroma and flavour, thickness, colour intensity, dryness and graininess with increasing barley flour content. Consumer data showed that cookies made with 30% (0.5 g β-glucan/serving) and 50% (0.8 g β-glucan/serving) barley flour substitution were comparable in liking to the control (0% substitution) cookie and a commercial cookie. The presence of β-glucan in our chocolate-chip cookies might make them a healthier option for many consumers.

Grab a healthy bite: Nutritional evaluation of barley based cookies

“…Barley is one of the richest and cheapest sources of plant protein that can be used to improve the diet of millions of people, especially the poor and low income earners in developing countries. (Kinner et al, 2011) in cookies (Frost et al, 2011).…”

Design and Construction of a Batch Oven for Investigation of Industrial Continuous Baking Processes

“…While many studies have focused on the influence of recipe formulation on product quality, a few recent examples are changing the flour type from wheat to barley (Frost et al . ), using pectin as fat replacements (Min et al . ) and evaluating the overall impact of the sugar and fat contents (Pareyt et al .…”

“…For both oven manufactures and industrial bakeries, there is a need to gain more systematic knowledge on the impact of the physical conditions in tunnel ovens on both process mechanisms and product quality. While many studies have focused on the influence of recipe formulation on product quality, a few recent examples are changing the flour type from wheat to barley (Frost et al 2011), using pectin as fat replacements (Min et al 2010) and evaluating the overall impact of the sugar and fat contents (Pareyt et al 2009), less work has been published regarding the impact of the process conditions on the product quality in continuous baking processes.…”

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

“…Traditionally, Ghanaian farmers have unknowingly adopted this technique of pod storage by their practice of using family labour to collect the harvested pods into piles 3-5 days before organizing friends and neighbours to help break open the pods prior to fermentation (Duncan 1984). This method of pod storage appears to have highly beneficial effect on the chemical composition and subsequent development of chocolate flavour, though the precise chemical and biochemical effects, conditions and processes still remain unknown.…”