Nutritional characterization of value-added health mix using germinated barley

• Published in: International journal of food properties Vol. 26; no. 1; pp. 2667 - 2678
• Main Authors: Kousar, Safura, Arshad, Muhammad Umair, Imran, Ali, Afzal, Muhammad Faizan, Arshad, Muhammad Sajid, Afzaal, Muhammad, Faiza, Neelam, Zia, Sania, Naeem, Usman, Khalid, Waseem, Helmi, Nawal, Hassan, Faten A. M.
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 22.09.2023; Taylor & Francis Ltd; Taylor & Francis Group
• Subjects: antioxidant indices; Antioxidants; fenugreek seed (FS); Flour; Functional foods & nutraceuticals; germinated barley; orange peel (OP); Phenolic compounds; Sensory evaluation; Trigonella foenum-graecum
• ISSN: 1094-2912; 1532-2386
• DOI: 10.1080/10942912.2023.2254013

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.