Asian Journal of Dairy and Food Research, volume 36 issue 1 (march 2017) : 76-79

Grab a healthy bite: Nutritional evaluation of barley based cookies

Vasan Alka*, Boora Pinky, Khetarpaul Neelam
1<p>Department of Foods &amp; Nutrition, CCS Haryana Agricultural University, Hisar-125 004, Haryana, India.</p>
Cite article:- Alka* Vasan, Pinky Boora, Neelam Khetarpaul (2017). Grab a healthy bite: Nutritional evaluation of barley based cookies . Asian Journal of Dairy and Food Research. 36(1): 76-79. doi: 10.18805/ajdfr.v36i01.7464.

Healthy snacking improves overall health, curbs cravings, fights weight gain, and boosts brain power to give you the energy you need to keep going all day. Keeping this in mind, the present study was carried out to nutritionally evaluate the barley supplemented cookies, subjected to processing namely soaking, popping and malting incorporating barley genotype namely BH-942. Cookies were developed from barley flour subjected to three types of processing viz., soaking, popping and malting. Their physical and sensory characteristics were also recorded in the present investigation. Overall, the highest mean score of overall acceptability was recorded from Control followed by malted flour cookies. It was also observed that malted flour cookies were found to have highest contents of crude protein, crude fiber, dietary fiber and soluble fiber. The investigation thus suggests that replacement of traditional food ingredients like wheat with barley can be nutritious and beneficial.


  1. AOAC, (2000), Official Methods of Analysis. Association of Official Analytical Chemist

  2. Fayemi PO., (1981). Home Economics Teacher Guide. Ibadan Macmillian Nigeria Publisher Ltd., P. 201

  3. Frost, D. J., Adhikari, K., and Lewis, D. S. (2011). Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies. J. of Food Sci. and Technol. 48: 569-576.

  4. Furda, I. (1981). Simultaneous analysis of soluble dietary fibre. The analysis of dietary fibre in Food. [W.P.T. James and O. Theander (Eds.)] Marcel Dekkar, New York: 163-172.

  5. Kinner, M., Nitschko, S., Sommeregger, J., Petrasch, A., Linsberger-Martin, G., Grausgruber, H., Berghofer, E. and Siebenhandl-Ehn, S. (2011). Naked barley optimized recipe for pure barley bread with sufficient -glucan according to the EFSA health claims. J. of Cer. Sci. 53: 225-230.

  6. Newman, R.K. and Newman, C.W. (1991). Barley as a food grain. Cereal Foods World. 36: 800-805

  7. Sangwan, V. and Dahiya, S. (2013). Physico-chemical and nutritional properties of wheat-sorghum soybean composite flours and their biscuits. Asian J. Dairy and Food Res. 32: 65-70.

  8. Tyagi SK, Manikantan MR, Oberoi HS, Kaur G. (2006). Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits. J Food Eng 80: 1043–1050

     

Editorial Board

View all (0)