TY - JOUR
T1 - Physicochemical analysis, rheological properties, and sensory evaluation of yogurt drink supplemented with roasted barley powder
AU - Abdeldaiem, Ahmed Mohamed
AU - Ali, Abdelmoneim H.
AU - Shah, Nagendra
AU - Ayyash, Mutamed
AU - Mousa, Ahmed Hassan
N1 - Funding Information:
Authors would like to thank United Arab Emirates University for funding this project.
Publisher Copyright:
© 2022 The Authors
PY - 2023/1/1
Y1 - 2023/1/1
N2 - 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.
AB - 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.
KW - Barley
KW - Physicochemical analysis
KW - Rheology
KW - Sensory evaluation
KW - Yogurt drink
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U2 - 10.1016/j.lwt.2022.114319
DO - 10.1016/j.lwt.2022.114319
M3 - Article
AN - SCOPUS:85144356111
SN - 0023-6438
VL - 173
JO - LWT
JF - LWT
M1 - 114319
ER -