Production of Functional Crackers Enriched with Barley and Oat Flours, Featuring High β-Glucan Content and Low Glycemic Index
DOI:
https://doi.org/10.24925/turjaf.v14i5.1289-1298.8552Keywords:
Barley, Oat, Cracker, β-glucan, Glycemic index, Phenolic compoundsAbstract
Barley and oats are rich sources of β-glucan, phenolic compounds, and dietary fiber, making them valuable ingredients in the development of functional foods. This study aimed to produce healthier snack alternatives by evaluating the effects of whole barley and whole oat flours on the physical (color, texture), functional (β-glucan content, glycemic index, total phenolics, antioxidant capacity), and sensory properties of cracker formulations. The β-glucan contents of crackers prepared with barley and/or oat flours ranged from 2.02% to 3.89%, while those produced with a combination of oat and barley flours exhibited low glycemic index values (52.91–54.37). Crackers enriched with barley and/or oat flours exhibited higher total phenolic content and antioxidant capacity compared to the control sample made with 100% wheat flour. Sensory evaluation revealed that formulations containing both oat and barley flours achieved the highest acceptance scores for color, taste, and overall liking. The findings demonstrate that enriching traditional crackers with functional cereals can effectively enhance their nutritional quality and health potential. Future research should focus on developing novel formulations incorporating diverse cereal varieties, protein sources, prebiotic fibers, or phytochemical-rich natural extracts, and on supporting the functional claims of these products through clinical studies.
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