Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley

Abstract

Background and objectivesHull‐less barley provides health benefits, but it is not consumed widely because of its poor processing performance and eating quality of end products. In this study, cookies from 23 whole hull‐less barley varieties including waxy and ordinary types were prepared, and its nutritional composition, in vitro digestibility, and textural properties were evaluated.FindingsWide variations were observed in the properties of different cookies. Waxy cookies were higher in protein and β‐glucan contents (10.08% and 5.46%) than ordinary ones (8.27% and 3.83%, respectively), but lower in equilibrium concentration of hydrolysis (C∞), glycemic index (GI), rapidly digestible starch (RDS), and resistant starch (RS) contents which corresponded to its higher crystallinity and more number of crystalline peaks. Besides, waxy cookies tended to be more crispy, hard, and chewy than ordinary ones. Correlation analyses indicate that amylose and total starch positively influenced starch hydrolysis, but negatively affected cookie texture. Conversely, both protein and β‐glucan corresponded with a low estimated GI and high textural parameters.ConclusionsWaxy cookies retained higher nutritional value and potential health benefits. Meanwhile, waxy cookies gained desirable sensory properties as well as ordinary ones.Significance and noveltyThe major components of barley grain significantly influenced the nutritional value, in vitro starch digestibility, and texture of 100% whole hull‐less barley cookies, and waxy type could be more beneficial to human health.

Effects of the addition of waxy and normal hull‐less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads

“…One hundred milligrams of bread powder was used for each determination. The detail procedure was referred to the report of Deng et al., 2019). All determinations were performed in triplicate.…”

“…Owing to its essential nutrients, barley has been extensively used in baked goods to meet the demand of consumers for healthy foods. β‐Glucan, which is found in high amounts in barley, has beneficial effects in reducing blood cholesterol and glycemic index, regulating intestinal flora, and maintaining weight (De Angelis et al., 2015; Deng et al., 2019; Izydorczyk, & McMillan, 2019; Tong et al., 2015). Barley is an important source of not only tocols, which can lower serum low‐density lipoprotein cholesterol, but also other bioactive substances that have proved to be beneficial to human health (Liu, & Yao, 2007).…”

Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions

“…Additionally, HB contains more protein but less gluten than other grains. To decrease the risk of wheat-related pathologies (e.g., coeliac disease) while improving the sensory and nutritional qualities of grain-based foods, HB flour is usually mixed with other food formulations by partly substituting wheat or rice flour to make home-made cuisines, such as noodles [17], bread [18], biscuits [19], cookies [20], chapattis [21], rusks [22], and cakes [23]. As mentioned above, milling can affect the sensory and nutritional qualities of HB flour and their finished products made from food formulations which partially replace HB flour with other grains flours.…”

Effects of Two Starch Synthase IIa Isoforms on Grain Components and Other Grain Traits in Barley

“…Amylose concentration was determined with the concanavalin A (ConA) modification method developed by Yun and Matheson (1990) using amylose/amylopectin assay kits (Megazyme International Ireland), and total starch content was determined by the method described by the Association of Official Analytical Chemists (AOAC) using total starch assay kits (Megazyme International Ireland). 23 Swelling power was measured according to the method reported by Konik-Rose et al 30 Starch chain length distribution was determined by de-branching the purified starch and analyzing the chain length distribution by fluorescence-activated capillary electrophoresis (FACE) according to Regina et al 31 Differential scanning calorimetry (DSC) was used to determine the calorimetry profiles of flour samples according to the report by Luo et al 32 Data Analysis. The deduced amino acid sequence of the SSIIa protein was predicted through BioEdit software.…”

“…Barley grain has been widely used in the Tibetan region to produce kinds of foods, including Tsangpa, alcohol, beer, various snack foods, and healthy foods. 22,23 Tibetan hull-less barley has a broad genetic diversity due to its rich resources and various ecosystems. 24 In our previous work, two protein bands with different electrophoretic mobilities were found on the protein band region corresponding to SSIIa in the one-dimensional sodium dodecyl sulfate-polyacrylamide gel electrophoresis (1D-SDS-PAGE) gel when the investigation was conducted for the starch granule-associated protein (SGAP) patterns of some Tibetan hull-less barley accessions with a wide range of starch properties, 25,26 which were inconsistent with the reports by Morell et al 8 In the present study, the two protein isoforms were studied by mass spectrometry and Western blotting, and the differences in the gene DNA sequence and their effects on starch properties and kernel traits of barley were analyzed, which could provide selection strategies to produce barley varieties with different qualities.…”