EFFECTS OF BARLEY β-GLUCAN ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR

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RASTI S.; AZIZI M.H.; ABBASI S.

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2012 | Volume:6 | Issue:4 (23) Page(s): 51-58

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Information Journal Paper

Title

EFFECTS OF BARLEY β-GLUCAN ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR

Author(s)

RASTI S. | AZIZI M.H. | ABBASI S. | Issue Writer Certificate

Keywords

BARLEYQ3

β-GLUCANQ3

DOUGHQ3

RHEOLOGICAL PROPERTIESQ3

Abstract

Background and Objective:In the recent years, hydrocolloids have been the subject of much investigation as functional foods. In the present study beta-glucan was acid-extracted from BARLEY and its effects on some RHEOLOGICAL PROPERTIES of wheat flour were investigated. Materials and Methods: β-glucanwas extracted from whole BARLEY flour by the acid-extraction method. The total β-glucan content of the extracted gum was determined using the Megazyme assay kit. The β- glucan gum obtained was added to 3 samples of wheat flour, namley Nol, Setareh, and their Mix (50:50) flours at a level of 0.0%, 0.5%, or 1%. DOUGHs wer prepared from the what flour samples and theirrheological properties investigated. The SPSS software was used for data analysis. A completely randomized design was used for the experiment, the means being compared using the LSD test.Results: The rheological behavior of β-glucan-enriched DOUGHs depended on flour quality and β-glucan concentration. All the farinographic characteristics, specially water absorption, improved with increasing β-glucan concentration. Extensograph results also showed that resistance to extension and extensibility increased with increasing β-glucan concentration. The mix flour with 1% β-glucan showed the best RHEOLOGICAL PROPERTIES (p<0.05).Conclusion: In all the treatments addition of beta-glucan increased water absorption, DOUGH resistance time, DOUGH development time, extensibility, resistance to extension, and the surface area under the curve, and it decreased DOUGH loss. Beta-glucan at1% level showed better RHEOLOGICAL PROPERTIES as compared to the 0.5% sample. Overall, considering all the chemical and rheological tests, it can be concluded that addition of 1% beta-glucan to mix flour results in the best treatment, although it is not the most effective.

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APA: Copy

RASTI, S., AZIZI, M.H., & ABBASI, S.. (2012). EFFECTS OF BARLEY β-GLUCAN ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 6(4 (23)), 51-58. SID. https://sid.ir/paper/121392/en

Vancouver: Copy

RASTI S., AZIZI M.H., ABBASI S.. EFFECTS OF BARLEY β-GLUCAN ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2012;6(4 (23)):51-58. Available from: https://sid.ir/paper/121392/en

IEEE: Copy

S. RASTI, M.H. AZIZI, and S. ABBASI, “EFFECTS OF BARLEY β-GLUCAN ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 6, no. 4 (23), pp. 51–58, 2012, [Online]. Available: https://sid.ir/paper/121392/en

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