Physicochemical analysis, rheological properties, and sensory evaluation of yogurt drink supplemented with roasted barley powder
Ahmed Mohamed Abdeldaiem, Abdelmoneim H. Ali, Nagendra P. Shah, Mutamed Ayyash, Ahmed Hassan Mousa
LWT
Abstract
Barley is one of the most widely consumed grains in sundry societies owing to its impressive health benefits. In this context, yogurt drink supplemented with different levels (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%) of roasted barley powder was prepared and evaluated. The effects of minimal addition on the physicochemical properties, rheological parameters, color, and sensory evaluation were investigated. An example case of the production cost and profits of yogurt drink supplemented with roasted barley powder was also provided. The use of barley powder increased yogurt acidity, total phenolic compounds content, antioxidant activity, and water-binding capacity. Yogurt drinks containing barley powder showed lower fat content, pH, and flow behavior index than the control sample. Treatments prepared by using 1.5% and 2% of roasted barley powder had higher averages of texture and flavor, whereas the treatment containing 3% exhibited higher appearance and color scores.
Extracted Claims
9 claims extracted from this paper into the knowledge graph
1.5% and 2% roasted barley powder had higher texture and flavor
“Treatments prepared by using 1.5% and 2% of roasted barley powder had higher averages of texture and flavor, whereas the treatment containing 3% exhibited higher appearance and color scores.”
roasted barley powder decreased fat content
“Yogurt drinks containing barley powder showed lower fat content, pH, and flow behavior index than the control sample.”
roasted barley powder increased antioxidant activity
“The use of barley powder increased yogurt acidity, total phenolic compounds content, antioxidant activity, and water-binding capacity.”