engleski

Quality properties of cookies with addition of hulless barley

The aim of this study was to investigate the quality of cookies with addition of hulless barley flour (variety “Osvit”, Agricultural Institute Osijek) that has a high proportion of dietary fiber which are mainly in the form of ß-glucan. Wheat flour was supplemented with hulless barley flour in the range 0 to 70 %. Evaluation of cookie quality included determination of textural characteristics (hardness and fracturability), physical properties (height, diameter and spread factor), colour (CIELab model), level of ß glucans and sensory properties. The results showed that hardness is decreasing and fracturability is increasing with increasing level of barley flour in mixture. Also, colour changes with addition of barley flour. The cookies became darker and the intensity of yellow (b*) decreased with increasing level of barley flour. Increasing the share of barley flour reduces the diameter of the cookie, but also increases its height. It can be concluded that barley flour increases the proportion of β-glucans in cookies which favorably affects the functional properties. At the same time, the addition of 40 % does not significantly impair other qualitative properties.

hulless barley, ß-glucan, cookie quality

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