Nutritional characterization of value-added health mix using germinated barley
The present study was designed to explore the nutraceutical potential of orange peel, malted barley, and fenugreek-based value-added/functional health mix. Purposely, orange peel and fenugreek powder have been combined to germinated barley flour with different ratio . The composite flour was subjec...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2254013 |
| Summary: | The present study was designed to explore the nutraceutical potential of orange peel, malted barley, and fenugreek-based value-added/functional health mix. Purposely, orange peel and fenugreek powder have been combined to germinated barley flour with different ratio . The composite flour was subjected to a nutritional and antioxidant assay. The nutritional analysis revealed that orange peel and malted barley are good sources of protein, fiber, fat, potassium (K), and calcium (Ca). Afterward, the health mix-based functional drink was developed and subjected to physicochemical, functional, and sensory evaluation. The TPC (Total phenolic content), DPPH (1, 1-diphenyl-2-picrylhydrazyl) activity, FRAP (ferric reducing antioxidant power) was found to be increased with the addition of peel flour at various concentrations. The drink (30% peel flour, 60% barley flour and 10% fenugreek flour) is among the other treatments. Sensory scores of formulated value-added drinks decreased with the progression of storage time. |
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| ISSN: | 1094-2912 1532-2386 |