Nutritional evaluation and glycemic response of barley and oat biscuits
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Date
2008
Authors
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Publisher
CCSHAU
Abstract
Four types of barley and oat supplemented biscuits were prepared using different
combinations of barley, oat, wheat and chickpea flours. The biscuits were evaluated for
their sensory characteristics, nutrient composition and glycemic response in normal
adults. The most acceptable biscuits were stored for a period of two months. During
storage, the biscuits were evaluated organoleptically as well as chemically at an interval
of 15 days. The results of the study showed that type-III barley and oat supplemented
biscuits were most acceptable having highest overall acceptability scores. Chemical
analysis of biscuits revealed that all the barley and oat supplemented biscuits differed
significantly from control biscuits for their protein content. A non-significant difference
was found in fat content of all the biscuits. The crude fiber content as well as ash content
was found significantly higher in barley and oat supplemented biscuits as compared to
control biscuits. Both barley and oat supplemented biscuits contained significantly high
amount of total, soluble and insoluble dietary fiber as compared to control biscuits. The
total soluble sugar, reducing sugar and non-reducing sugar content of control biscuits
was significantly higher than barley and oat supplemented biscuits. Among barley
supplemented biscuits type-I contained minimum phytic acid and type-IV contained the
maximum phytic acid. The barley supplemented biscuits and oat supplemented biscuits
contained significantly higher amount of polyphenol content as compared to control
biscuits. The in vitro protein digestibility of control biscuits was higher as compared to
all barley and oat supplemented biscuits. Barley and oat supplemented biscuits had
higher calcium and phosphorus content than wheat (control) biscuits. A non-significant
difference was found in iron content of all the biscuits. Shelf-life study of both the barley
and oat supplemented biscuits revealed that upto 60 days of storage the overall
acceptability of biscuits was in the category of ‘like moderately’. Fat acidity and free
fatty acid content of stored biscuits increased with the advancement of the storage period.
The proximate value was not detected on any of the day of storage. It was observed that
wheat (control), barley and oat biscuits were medium glycemic index foods.
Description
Keywords
Barley, Oat, Dietary fiber, Carbohydrates, Antinutrients, In vitro protein digestibility, Glycemic index