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

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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