Technologies for utilization of hull less barley for high fibre foods

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dc.contributor.advisorAmarjeet Kaur
dc.contributor.authorMahamudu Mohamed Sasamalo
dc.date.accessioned2024-01-05T10:23:45Z
dc.date.available2024-01-05T10:23:45Z
dc.date.issued2021
dc.description.abstractBarley (Hordeum vulgare) is the fourth significant cereal cultivated for human use next to wheat, rice and maize. The demands of barley production keep on increasing day to day due to its diverse utilities, nutritive value and ever-increasing demand. Keeping these in view Punjab Agricultural University has developed two hull less barley, variety PL 891 and BHS 352. These two hull less barley varieties PL 891 and BHS 352 were procured from Department of Plant Breeding and Genetics and were given treatments viz. germination, pressure cooking, acid and alkali and milled into flour. Milled sample were analyzed for chemical composition, functional and rheological characteristics. Barley flour was stored and estimated for shelf life. The effect of treatments for changes in functional, nutritional and antinutritional was studied. All the treatments showed increase in protein content, crude fiber and dietary fiber ranging from 12.5912.77%, 4.06-4.52% and 17.48-23.8%, respectively. β-glucan content improved after treatments; ranging from 4.02-5.05%. Processing caused 33.7-74.3%, 24.4-81.4 %, 75.7-84.6% and 43.173.1% reduction in antinutritional factors such as tannins, saponins, phytic acid and trypsin inhibitor, respectively. Notably, the mineral bioavailability as well the in-vitro protein digestibility and the antioxidant potential improved with the processing. Food products such as chapatti, flat bread and cookies were prepared by 30% incorporation level. Barley drink was prepared by using 100% roasted barley grains. Among the food products prepared, for chapatti all the treatments were accepted by the panelist with the highest overall acceptability of 8.50 from those prepared from germinated flour, for flat bread and cookies those prepared from alkali treated grains had highest overall acceptability of 8.55 and 8.50, respectively. Between hull less barley varieties, variety PL 891 was found better in preparation of high fiber chapatti, flat bread and cookies and variety BHS 352 was found better for preparation of fiber barley drink.en_US
dc.identifier.citationMahamudu Mohamed Sasamalo (2021). Technologies for utilization of hull less barley for high fibre foods (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810205791
dc.keywordsHull less barley, β-glucan, germination, chemical treatments, pressure cooking, chapatti, flat bread, cookies, barley drink, quality, shelf lifeen_US
dc.language.isoEnglishen_US
dc.pages173en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemTechnologies for utilization of hull less barley for high fibre foodsen_US
dc.subFood Science and Technologyen_US
dc.themeTechnologies for utilization of hull less barley for high fibre foodsen_US
dc.these.typePh.Den_US
dc.titleTechnologies for utilization of hull less barley for high fibre foodsen_US
dc.typeThesisen_US
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