Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour

The effect of using resistant starch (RS) and whole oat flour (WOF) to improve the sensory and functional properties of whole meal barley biscuit (WMBF) was studied. The WMBF biscuit was made by substituting WOF and/or RS to formulate four formulas: T1= 90% WMBF: 10% RS, T2= 90% WMBF: 10% WOF, T3= 80% WMBF: 10% RS: 10% WOF and T4= 70% WMBF: 15% RS: 15% WOF, whereas WMBF (cont.) used as control. The biscuits were evaluated for characterizes of making, chemical composition, texture, total phenolics content, its antioxidant activity and color attributes. Results indicated that using WOF was improved biscuit spread ratio and the most nutrients. As for sensory properties of resultant biscuits improved with supplementation with WOF and/or RS. Biscuit blend T4 had the highest appearance attribute (8.33). Texture of WMBF biscuit was become crispier with using WOF and /or RS, whereas the water activity of resultant biscuit was marginally affected. The total phenolics content of WMBF biscuit was the highest value for Cont. (725.46 mg GAE/100 g) followed with biscuit blend T2 (621.42 mg GAE/100 g) as biscuit blends. The antioxidant activity of total phenolics was the highest value in biscuit blend T2 (18.22%). The color of WMBF biscuit was improved to be redness and golden in biscuit blends. Thus, the goal of this study is achieved, which is production of WMBF biscuits with good nutritional value, sensory properties, color, taste, and over acceptability.