Details

Autor(en) / Beteiligte

• Kousar, Safura
• Arshad, Muhammad Umair
• Imran, Ali
• Afzal, Muhammad Faizan
• Arshad, Muhammad Sajid
• Afzaal, Muhammad
• Faiza, Neelam
• Zia, Sania
• Naeem, Usman
• Khalid, Waseem
• Helmi, Nawal
• Hassan, Faten A. M.

Titel

Nutritional characterization of value-added health mix using germinated barley

Ist Teil von

• International journal of food properties, 2023-09, Vol.26 (1), p.2667-2678

Ort / Verlag

Abingdon: Taylor & Francis

Erscheinungsjahr

2023

Link zum Volltext

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• The present study was designed to explore the nutraceutical potential of orange peel, malted barley, and fenugreek-based value-added/functional health mix. Purposely, orange peel and fenugreek powder have been combined to germinated barley flour with different ratio  . The composite flour was subjected to a nutritional and antioxidant assay. The nutritional analysis revealed that orange peel and malted barley are good sources of protein, fiber, fat, potassium (K), and calcium (Ca). Afterward, the health mix-based functional drink was developed and subjected to physicochemical, functional, and sensory evaluation. The TPC (Total phenolic content), DPPH (1, 1-diphenyl-2-picrylhydrazyl) activity, FRAP (ferric reducing antioxidant power) was found to be increased with the addition of peel flour at various concentrations. The drink (30% peel flour, 60% barley flour and 10% fenugreek flour) is among the other treatments. Sensory scores of formulated value-added drinks decreased with the progression of storage time.