AUTHOR=Punia Bangar Sneh , Singh Sandhu Kawaljit , Trif Monica , Rusu Alexandru , Pop Ioana Delia , Kumar Manoj 

TITLE=Enrichment in Different Health Components of Barley Flour Using Twin-Screw Extrusion Technology to Support Nutritionally Balanced Diets

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 8 - 2021

YEAR=2022

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2021.823148

DOI=10.3389/fnut.2021.823148

ISSN=2296-861X

ABSTRACT=This study was conducted to investigate the effect of extrusion processing on resistant starch, glycemic index, and antioxidant compounds of barley flour. The L* and ΔE values of barley flours decreased significantly (p<0.05) after extrusion is done at 150°C and 180°C. The a* and b* values, however, increased after extrusion. Extrusion increased antioxidant activity (AOA), metal chelating activity (MCA), and ABTS+ scavenging activity, whereas total phenolic content (TPC) and total flavonoids content (TFC) were decreased. Barley extrudates at 150°C and 180°C showed decreased TPC by 16.4 to 34.2% and 23.4 to 38.1%. Moreover, improved resistant starch and reduced glycemic index values were recorded for barley extrudates as compared to barley non-extrudates. Therefore, extrusion of barley could be an alternative to produce pregelatinized barley flour with improved resistant starch with low glycemic index values and improved antioxidant potential. Due to its good dietary role, barley has attracted a growing amount of interest for the manufacture of functional foods in recent years. In barley, a number of bioactive components, including as phenolic compounds, have been discovered, and barley extrudates could be used to formulate various processed foods, including ready-to-eat cereals, baby and pet foods and support nutritionally balanced diets.