Preparation and nutritional characterization of value-added health mix using germinated barley

Title : Preparation and nutritional characterization of value-added health mix using germinated barley

Abstract:

The present investigation was an attempt 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 in a ratio of 30, 15, 5 g, and 30, 20, 10 g respectively. 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 healtmix-baseded functional drink was developed and subjected to physicochemical, functional and sensory evaluation. Whereas, the TPC (Total Phenolic Content) increased from 131±1.183 GAE mg/g to 144.0±1.22, 168±1.32, 192± 1.45, and 212± 2.05 GEA mg/g respectively whereas DPPH (1, 1-diphenyl-2-picrylhydrazyl), activity improved significantly from 38±1.23 to 44.5±1.32, 59.5±2.23 Trolox mg/g. Likewise, FRAP (ferric reducing antioxidant power) exhibited a significant increase as 17.21±1.65, 22.25±2.20, and 24.29±2.23 Gae mg/g, respectively. Functional characteristics also exhibited significant differences (P<0.05) due to the addition of peel flour at various concentrations in respect to bulk density, foaming capacity, foam stability, and water absorption capacity. The drink was highly accepted at a 15% level of fortification of peel flour with 30% barley flour and 5% fenugreek flour by the consumer estimated through sensory characteristics. Sensory scores of formulated value-added drinks decreased with the progression of storage time however, the scores remained within an acceptable range throughout the study.

Audience Take Away:

• Food processing industry, pharmaceutical industry and herbal industry.
• It will attract the attention of business community owing to its cost effectiveness and safety.
• Provide viable solution for the utilization of Agro- industrial waste into useful productss.

Biography:

Ali Imran is currently working as assistant Professor in the Institute of Home and Food Science from more then 6yrs. He has expertise in formulation of plant based nutraceutical based dietary intervention against oxidative stress mediated maladies both in animal and human models. He has more then 50 high impacted publication in reputed food science and nutrition journals. He also won many Competitive research grants relevant to his expertise. Currently, he is working on the role of plant based nutraceuticals in brain health on animal models. He also wrote more then 10 book chapters on health endorsing perspective of polyphenols.