Nutritional, functional and textural properties of healthy snacks formulation from hulled and hull-less barley

Kumari, Rashim; Abhishek, Virat; Gupta, Mahesh

doi:10.1007/s11694-018-9736-1

Cited by 16 publications

(10 citation statements)

References 18 publications

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“…Similarly, wheat fiber enrichment of cornstarch‐based snacks also had undesirable consequences including harder texture (Yanniotis et al, 2007). In contrast, it was reported that the use of high protein (e.g., chickpea) or high dietary fiber (e.g., hull‐less barley) containing whole flours had less severe impacts on puffed snack physical properties (e.g., expansion, porosity, hardness) when compared to the impacts of incorporating protein isolates or fiber extracts to the formulae at similar or higher concentrations (Kumari et al, 2018; Meng et al, 2010). With further manipulation of extrusion process conditions, for instance, increasing barrel temperature and decreasing feed moisture (FM) content, puffed snacks with acceptable expansion and textural quality can be produced.…”

Section: Introductionmentioning

confidence: 99%

“…Most puffed snacks in the market are made from a (refined) single cereal source and therefore, nutritionally inferior from the perspective of lower protein content and incomplete amino acid profile (e.g., limiting in the amino acid lysine) (Asif et al, 2013; Román‐Gutiérrez et al, 2021). Furthermore, most studies on nutritionally enhanced puffed snacks up to date have focused on enriching either the protein (Lazou et al, 2011; Matthey & Hanna, 1997; Patil et al, 2016) or the dietary fiber (Kumari et al, 2018; Sharma & Gujral, 2013) content, not both. Generally, a good portion of starchy raw materials (e.g., cornmeal) in the formula is retained to ensure reasonable expansion (Lazou et al, 2011; Matthey & Hanna, 1997; Ryu & Ng, 2001).…”

Section: Introductionmentioning

confidence: 99%

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Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours

Guillermic

Nadimi

et al. 2022

Cereal Chem

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Background and objectives Most puffed snacks in the market are made from refined cereal flours which allow greater expansion and better texture but are nutritionally inferior as they lack protein and dietary fiber. Whole barley and green lentil flours at several blending ratios were extruded as a function of temperature and moisture content to optimize the physical and microstructural quality of fiber and protein‐enriched snacks. Findings High extrusion temperature significantly improved overall expansion and texture. The effects of feed moisture depended on the blending ratio, parallel with the total protein and dietary fiber content of extrudates. Barley:green lentil of 45:55 showed the highest extrudate expansion (~1.9 mm/mm on average) and lowest hardness (~29 N on average), followed by the blend 60:40. X‐ray microtomography showed that this blending ratio also produced a larger mean cell size (~1.6 mm), lower mean wall thickness (~0.3 mm), and higher overall connectivity between cells. Conclusion Barley and green lentil when blended at the ratios of 45:55 and 60:40, and extruded at higher temperature resulted in optimal extrudate physical and microstructural properties including higher expansion and crispness, thinner cell walls, reduced hardness, and crunchiness. Significance and novelty Blending cereal and pulse flours in snack food applications will allow development of fiber and protein‐enriched options that are also texturally and structurally appealing.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours

Guillermic

Nadimi

et al. 2022

Cereal Chem

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“…The compression force of the puffed cowhide samples was determined using the TA.XT Express (Stable Micro System Co., Ltd, UK) according to previously reported with a slight modification (Kumari, Abhishek, & Gupta, ). The section of each sample is trimmed to 1.0 × 1.0 cm 2 .…”

Section: Methodsmentioning

confidence: 99%

Effect of ultrasonic treatment on the quality of puffed cowhide

Han

et al. 2019

J Food Process Engineering

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This study investigated the effects of ultrasonic on the quality of puffed cowhide and of ultrasonic treatment on various parameters, such as color, expansion rate, microstructure, texture, and sensory score. Under all experimental conditions, ultrasonic significantly improved the quality of puffed cowhide. Ultrasonic was used to treat the puffed cowhide at 210 C, at which the highest expansion rate, L*, and sensory acceptability are obtained.At this temperature, hardness, and masticatory properties obtained the minimum values.Moreover, the product's microstructure showed uniform bubbles, and the overall acceptability was high, thereby resulting in the optimal quality of the product. In addition, puffing rate and sensory evaluation were negatively correlated with hardness and chewiness, and the sensory evaluation was positively correlated with L*, ΔE, and puffing rate. Therefore, ultrasonic is an effective method for improving the quality of puffed cowhide. Practical applicationsUltrasonic processing is increasingly used in food technology. Through ultrasonic treatment, this study successfully solved the low expansion rate and poor coloration in puffed cowhide and found that cowhide can be recycled after slaughter. Ultrasonictreated puffed products exhibit bright color, high expansion rate, reduced hardness, and favorable chewiness and contain collagen that promotes health. These findings demonstrated that ultrasonic treatment significantly improves the quality of puffed cowhide.

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“…The increase of β-glucan, dietary fibers, free phenols and bound phenols of HB-1 might be due to the ratio of wheat flour increases in the microwave fluidized sample blends. 48 Meanwhile, the increase of bioactive compounds in HB-1 also might be due to the fact that the microwave fluidization process promoted the disruption of the cell structure and dissociation of conjugated phenolics which led to the increase of free phenolics and the liberation of bound phenolics, and the higher the free phenolics content, the deeper the disruption degree of the outer layer. 49 Moreover, the manufacturing process of HB-1 was optimized and based on ultramicro pulverization.…”

Section: Papermentioning

confidence: 99%

Modified highland barley regulates lipid metabolism, liver inflammation and gut microbiota in high-fat/cholesterol diet mice as revealed by LC-MS based metabonomics

Zhang

et al. 2022

Food Funct.

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Nutritional, functional and textural properties of healthy snacks formulation from hulled and hull-less barley

Cited by 16 publications

References 18 publications

Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours

Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours

Effect of ultrasonic treatment on the quality of puffed cowhide

Modified highland barley regulates lipid metabolism, liver inflammation and gut microbiota in high-fat/cholesterol diet mice as revealed by LC-MS based metabonomics

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