Abstract
Talbina is a food product
with high potential applications
as a functional food. Talbina was
prepared from two barley varieties
namely: Giza126 and
Giza130 by adding whole barley
flour to water (1:10 w/v) and (1:5
w/v) for germinated barley then
heating at 80°
C for 5 minutes
with continuous stirring until
reaching a porridge like texture.
The present investigation was
carried out in an attempt to clarify
the nutritional assessment of
talbina as a functional food in
fortifying biscuits. The study included
the determination of total
dietary fiber (TDF), insoluble
(IDF) and soluble dietary fiber
(SDF), which ranged between
12.73-23.77, 6.83-14.37 and
4.65-10.01% on dry weight basis.
Moreover, talbina (cooked barley
flour) recorded a noticeable increase
in extractable ß-glucan
content (5.9% and 12.1%). Furthermore,
the present study was
carried out on biscuits prepared
by incorporating talbina130 and
germinated talbina130 (10%,
20% and 30%) into wheat flour.
The biscuits were evaluated for
their physical, chemical, nutritional
and sensory characteristics.
In general, all the biscuits samples
recorded high protein, fiber,
ash and minerals contents as
compared to that made from
100% wheat flour (control).
Moreover, the all biscuits recorded
rather slight decrease in
crude fat content. Besides, biscuits
incorporated with 30%
germinated talbina130 recorded
highest value of spread ratio
(11.25) as well as spread factor
(135%). The data revealed that
both of biscuits enriched
with10% talbina130 and biscuits
enriched with10% germinated
talbina130 recorded the best sensory
values, which including
color, texture, taste, odor and
overall acceptability.