STUDY ON THE EFFECT OF INCORPORATION OF NAKED BARLEY FLOUR ON THE PHYTOCHEMICAL, NUTRITIONAL AND SENSORY PROPERTIES OF BISCUITS

Abstract

Naked barley was collected from Armala VDC, Kaski, Nepal. Naked barley is an underutilized crop that is suitable for the production of functional food. Refined wheat flour and Naked barley flour blends at varying levels were prepared and subjected for baking to prepare biscuits. Effect of addition of naked barley flour at different proportions (0%, 6.25%, 8%, 12.5%, 17%, 18.25% and 25%) on nutritional and phytochemical properties were studied by proximate analysis, Folin-Coicalteu method for TPC, modified aluminium chloride assay method for TFC and colorimetric DPPH assay for antioxidant activity. Proximate analysis of the refined wheat flour and naked barley flour showed that naked barley flour is superior in protein, fat, fiber and ash content in comparison to wheat flour. Phytochemical analysis showed a significant increase in TPC, TFC and antioxidant capacity of the biscuits as the percentage of naked barley flour increased in the wheat biscuits. As the properties were also studied for the biscuit dough, baking process resulted in significant decrease in TPC and TFC while increase in antioxidant capacity. The sensory analysis of the all the samples of biscuits were carried out where samples showed significant differences at 5% level of significance in sensory attributes. From the statistical analysis, sample F (18.75% naked barley fraction) was selected as the best formulation and thus subjected for proximate analysis comparing it with control biscuit. The moisture, protein, crude fiber, fat and ash content is significantly higher in the naked barley incorporated biscuits while carbohydrate content is less. Results showed that naked barley flour can be incorporated successfully up to the concentration of 18.75% with better nutritional and phytochemical properties.