Physicochemical analysis, rheological properties, and sensory evaluation of yogurt drink supplemented with roasted barley powder

Ahmed Mohamed Abdeldaiem, Abdelmoneim H. Ali, Nagendra Shah, Mutamed Ayyash, Ahmed Hassan Mousa

    Research output: Contribution to journalArticlepeer-review

    31 Citations (Scopus)

    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.

    Original languageEnglish
    Article number114319
    JournalLWT
    Volume173
    DOIs
    Publication statusPublished - Jan 1 2023

    Keywords

    • Barley
    • Physicochemical analysis
    • Rheology
    • Sensory evaluation
    • Yogurt drink

    ASJC Scopus subject areas

    • Food Science

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