Effect of barley flour and freeze thaw cycles on textural

food and bioproducts processing ( 1 ) 520–527 Contents lists available at ScienceDirect Food and Bioproducts Processing journal homepage: www.elsevier.com/locate/fbp Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies Mahesh Gupta a,∗ , Amarinder Singh Bawa b , Nissreen Abu-Ghannam a a b School of Food Science and Enviourmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland Defence Food Research Laboratory, DRDO, Siddhartha Nagar, Mysore 570 011, India a b s t r a c t Studies were carried out on cookies prepared by incorporating barley flour (10%, 20%, 30%, and 40%) into wheat flour The cookies were evaluated for their physical, chemical, nutritional, textural and sensory characteristics All the cookie samples showed high fiber, mineral and protein contents when compared to those from 100% wheat flour Incorporation of barley flour improved the color of the cookies from pale cream to golden brown The cookies became crispier as indicated by the reduction in the breaking strength value from 4.94 to 3.29 kg Considering the color, taste, flavor, surface appearance of the cookies, 30% incorporation of barley flour was found to be optimum giving cookies containing 1.7% ␤-glucan, 36.6 ppm iron, 31.8 ppm calcium, 22.9 ppm zinc while the texture characteristics showed that 30% barley incorporated cookies had breaking strength of 4.021 kg lower than wheat cookies and also indicating that the product was nutritionally rich as compared to the 100% wheat flour cookies The incorporation of barley flour increased the antioxidant properties and polyphenolic content and hence increased functional properties of the cookies compared to the control The prepared product was safe microbiologically as well as chemically upto months of storage in different packaging materials under varying temperature conditions The cookie dough contained 30% barley flour and 100% wheat flour (control) was allowed to under go frozen storage and freeze–thaw cycles (freeze for 12 h and thaw for h) After each freeze–thaw cycle, cookie dough was evaluated for its texture profile and also dough was baked to prepare cookie and assessed for its physical, textural and sensory characteristics It was found that cookies prepared after freeze–thawing of dough were crisper than the normal ones © 2010 The Institution of Chemical Engineers Published by Elsevier B.V All rights reserved Keywords: Barley; Cookies; Freeze–thawing; Texture profile analysis Introduction Barley is the fourth major cereal crop produced in the world Total world barley production is 142 million metric tonnes (FAO, 2006) Barley has previously been utilized mainly for malting and brewing and as animal feed Very little of this is used for human food and value-added processing Studies have shown that barley flour has high content of dietary fiber and high proportion of soluble fiber especially ␤-glucan It is therefore becoming an important cereal crop from a nutritional and functional point of view There is a need to explore the possibility of increasing consumption of barley and barley products for human food and value-added products Dietary fiber, consisting of indigestible ␤-glucan, cellulose, hemicellulose, lignin, gums and mucilage, provides a variety of health ∗ benefits Soluble fiber is known for its hypocholesterolemic effect and insoluble fiber is known for reduction in the risk of colon cancer ␤-Glucan is known for reduction in the risk of colon cancer and is known to reduce the absorption of glucose in the digestive system (Pomeranz, 1988; Potty, 1996) High fiber ingredients exhibit many properties that influence the physiological functions of foods A variety of fibers from plant sources have been used in cookies to improve the texture, color and aroma with a reduced energy of the final product (Jeltema et al., 1983; Ozturk et al., 2002) Several workers have used fiber sources such as wheat bran, oat bran, corn bran, barley bran and psyllium husk, among others to prepare high fiber bread (Laurikainen et al., 1998; Pomeranz et al., 1977; Sidhu et al., 1999; Wang et al., 2002) Similarly, Knuckles et al (1997) reported that ␤-glucan enriched bar- Corresponding author E-mail address: sendtomahesh@gmail.com (M Gupta) Received 26 February 2010; Received in revised form 22 June 2010; Accepted July 2010 0960-3085/$ – see front matter © 2010 The Institution of Chemical Engineers Published by Elsevier B.V All rights reserved doi:10.1016/j.fbp.2010.07.005 food and bioproducts processing ( 1 ) 520–527 ley fraction increased water absorption in bread and pasta The breads prepared containing 20% barley fractions were highly acceptable Studies were carried out to see the effect of both hypoglycemic and cholesterolemic effects of barley in bread making (Vinutha et al., 1998) In barley most of the free phenolics are flavanols and tocopherols, whereas the bound phenolics are mainly phenolic acids (ferulic acid and pcoumaric acid) (Holtekjølen et al., 2006) All these are known to have antioxidant activity and therefore, possible health benefits (Andreasen et al., 2001; Beecher, 2004) The frozen dough market has steadily grown in recent years due to consumer demand for convenience and high quality baked products (Berglund and Shelton, 1993) Dough strength and frozen storage play an important role in the quality of cookies produced from frozen dough, since they must withstand harsh freezing and thawing conditions The ice crystals formed during frozen storage and repeated freeze–thaw cycles reportedly causes physical damage to the gluten protein structure (Marston et al., 1980), resulting in the weakening of hydrophobic bonds, redistribution of water in the dough gluten network (Rasanen et al., 1998) Berglund and Shelton (1993) observed that dough subjected to prolonged frozen storage encountered water migration with concomitant dough deterioration Lu and Grant (1999a) found that dough extension properties are very important when evaluating frozen dough because they influence oven spring and loaf volume of the final baked product Wolt and D’Appolonia (1984a) found a decrease in extensibility with an increase in frozen storage time, which was attributed to overall gluten network deterioration Inoue and Bushuk (1991) observed no significant changes in rheological properties during shortterm storage However, repeated freeze–thaw cycles produced a significant decrease in dough resistance and an increase in dough extensibility The bakery industry is one of the largest organized food industries all over the world and in particular biscuits, cookies and cakes are one of the most popular products because of their convenience, ready to eat nature, and long shelf life Composite flour bakery products have many fold advantages, apart from extending the availability of wheat flour, and they are looked upon as carriers of nutrition (Robbelen, 1979; Ricardo, 1989) There is a great opportunity for employing wheat–barley mixtures in programmes to improve the diet (Marroquin et al., 1985) The objectives of the present study were (1) to study the effect of barley flour content on its physico-chemical, nutritional, antioxidant and textural properties as compared to 100% wheat based product and (2) to study the effects of freeze–thaw cycles on texture of dough and its baked cookies prepared from barley incorporated and wheat flour dough Materials and methods 2.1 Materials Barley grain was procured from Punjab Agriculture University, Ludhiana, Punjab (India) Barley grains were conditioned to 14% moisture content Commercially available Wheat grains were procured from the local market (India) The milled wheat and barley grain both was ground to flour in a laboratory centrifugal mill, passed through a 60-mesh (British standard340 ␮m) sieve Blends of wheat flour and barley flour were prepared by replacing wheat flour with barley flour at 0%, 10%, 20%, 30% and 40% 2.2 521 Cookie preparation Cookie dough was mixed in a single speed pinhead laboratory mixer (National Manufacturing Company, Lincoln, NE) as described in AACC (1995) methods (10-50D) by adding 0%, 10%, 20%, 30% and 40% barley and wheat flour Shortening 64 g, sugar 130 g, salt 2.1 g and bicarbonate of soda 2.5 g were creamed together in a Hobart mixer (Model N50, Canada) for at low speed The dextrose solution (5.95%) concentration 33 mL and distilled water 16 mL was added and mixed for at low speed and at medium speed Flour 225 g was added and mixing done for at low speed The dough was then sheeted to a thickness of cm with the help of a rolling pin The cookies were cut with a cookie die of diameter 7.0 cm and transferred to a lightly greased baking tray The cookies were baked at 205 ◦ C for 12 in a revolving reel oven mixer (National Manufacturing Company, Lincoln, NE) The baked cookies were cooled to room temperature and packed in airtight containers 2.3 Dough preparation for freeze–thaw cycles Dough was prepared as described by AACC (1995) with 0% and 30% barley flour (more acceptable blend resulted from sensory scores) incorporation into wheat flour Prepared dough was then sheeted to a thickness of cm with a rolling pin The cookies were cut with a cookie die of diameter 7.0 cm and transferred to a tray lined with aluminum foil and covered then placed into the deep freezer for freezing Sample was removed after every 12 h and thaw for h for one freeze–thaw cycle It was continued for cycles After every cycle one sample was removed and then baked at 205 ◦ C for 12 in a revolving reel oven mixer (National Manufacturing Company, Lincoln, NE) The baked cookies were cooled to room temperature and packed in airtight containers for further analysis 2.4 Physical properties of cookies The spread factor was measured as described in AACC (1995) methods Spread ratio was calculated from the ratio of spread to thickness (W/T) Four cookies were placed next to each other on a surface and the total diameter was measured and stacked one another for thickness Then all the four cookies were rotated by 90◦ and the new diameter and thickness were measured The average of the two measurements divided by four was taken as the final diameter, thickness and spread factor of the cookies 2.5 Chemical and nutritional properties of cookies ␤-Glucan was determined using the method of Aastrup and Jorgensen (1988) Moisture, protein and fat contents were measured according to Association of Official Analytical Chemists (1998) All the analyses were the means of three replicates Mineral matters were evaluated by using atomic absorption spectrophotometer, as ashing of the extruded roasted sample should be done in muffle furnace Then after ashing add 15 mL 3N HCL and boil the crucible with ash material and HCL until reach to 2–3 mL then make up the volume in volumetric flask to 50 mL and mineral content is estimated by atomic absorption spectrophotometer (AAS Vario6, Analytik Jena AG, Germany) by flame mode and results should be in mg/100 g of samples Color values were determined using Chromaflash Tristimulus Colorimetre, color values L*, a*, b* and E as mea- 522 food and bioproducts processing ( 1 ) 520–527 sures of lightness, redness–greenness, yellowness–blueness and overall color difference, respectively, were recorded for each sample and compared with a standard 2.6 Total phenolic content The total phenolics content of the extracts was determined with the Folin–Ciocalteau method with little change (Bonoli et al., 2004) Briefly, 0.5 mL diluted extract solution was shaken for with 100 ␮l of Folin–Ciocalteau reagent and mL of distilled water After the mixture was shaken, mL of 15% Na2 CO3 was added and the mixture was shaken once again for 0.5 Finally, the solution was brought up to 10 mL by adding distilled water After 1.5 h, the absorbance at 750 nm was evaluated using a spectrophotometer The results were expressed as gallic acid equivalents 2.7 Total antioxidant capacity The radical cation (2,20-azino-di-[3-ethylbenzthiazoline sulphonate]) (ABTS +) scavenging capacity (Kahkonen et al., 1999) was measured using a Randox Laboratories assay kit (San Francisco, CA) Trolox (6-hydroxy 2,5,7,8tetramethylchroman-2-carboxylic acid) provided in the kit was used as an antioxidant standard and for the calculation of scavenging capacity of grain extracts as trolox equivalent The scavenging activity of grain extracts was calculated as l mole ABTS/g sample at different times (3, 5, and min) for valid comparison between samples 2.8 Textural properties of cookies The fracture force test was conducted on the cookies using texture analyzer (Llyod Instrument Ameket Inc, TA Plus) and conducting a ‘measure force in compression’ test with a sharp blade-cutting probe The analyzer was set at a ‘return to start’ cycle, a speed of mm/s and a distance of mm A force/penetration distance plot was made for every test Hardness and brittleness of the cookies can be estimated by the maximum force (N) and the mean slope (N/s) of the force/deformation curve respectively Texture profile analysis of cookie dough was performed using texture analyser (Llyod Instrument Ameket Inc, TA Plus) as described by Bourne (1982) A dough ball (50 g) was placed on the platform under texture analyser and a circular plate of cm diameter attached to a kN load cell compressed the sample to thickness of mm at a crosshead speed of 100 mm/min twice in two cycles (shown in Fig 1) 2.9 (PFP) (2) 12 ␮ Met PET (2.9 OD) LD/LLD–75 ␮ (Met.Pet.) Cookies samples were stored at room temperature (26 ◦ C) and higher temperature (37 ◦ C) It was analyzed initially and at regular intervals for various physical and chemical parameters During the investigation sensory evaluation and various physical and chemical parameters like moisture, peroxide value, free fatty acid value, thiobarbituric acid value and microbiological analysis were carried out Peroxide value was estimated by the method of AOCS (1973) Free fatty acids were determined according to methods of AOCS (1973) Thiobarbituric acid (TBA) value in food samples was determined by the method of Tarledgis et al (1960) 2.11 Statistical analysis Data analysis were done using Statistica statsoft ver8.0 statistical package Results and discussion 3.1 Chemical characteristics of wheat and barley flour The proximate composition of the wheat flour was: moisture, 12.4%; protein, 11.5%; fat, 1.49%; ash, 1.59%; gluten content (dry) of 8.17%, carbohydrates, 71.1%; total phenolic content, 310 (␮l/g), and antioxidant capacity, 5.4 (␮mole/g) and of barley flour was: moisture, 13.1%; protein, 8.2%; crude lipid, 5.4%; ash, 1.45%, ␤-glucan 4.40%; gluten content (dry) of 6.04%; carbohydrates, 69.7%, total phenolic content, 655 (␮l/g), and antioxidant capacity, 8.6 (␮mole/g) Sensory analysis of cookies Sensory evaluation was conducted on nine-point hedonic scale to evaluate the overall acceptability of the barley and wheat flour based cookies Sensory attributes included odor, color, texture, appearance, taste, and overall quality of the cookies Sensory evaluation was done by 20 judges in the age group 20–50 years comprising of professional, student and consumers 2.10 Fig – Representative graph of texture profile analysis of freeze–thaw wheat and barley cookie dough Packaging and storage Following packaging materials were procured from the reputed manufacturers and used for packing of cookies (1) Paper (45 GSM)-Al foil (20 ␮)-polyethylene (37.5 ␮) laminate 3.2 Effect of incorporation of barley flour on cookie quality 3.2.1 Physical characteristics Results of experiments on the incorporation of barley to wheat flour on the quality of cookies (Table 1) showed that spread of the cookies decreased significantly at 10–20% level as compared to cookies made from wheat flour Increase in the level of barley flour, a marginal additional reduction in the spread was observed Thickness of the cookies increased with addition of barley flour to 20% level, and with further increase in the level of barley flour, the increase in thickness observed was marginal The spread ratio of the cookies decreased from 7.82 to 6.52 as barley flour incorporated increased from 0% to 523 food and bioproducts processing ( 1 ) 520–527 Table – Physical and textural properties of cookies containing barley flour Barley flour (%) Weighta (g) 10 20 30 40 SEM (±) 19.46c ± 0.11 18.90d ± 0.21 19.72b ± 0.23 19.90a ± 0.13 19.72b ± 0.15 0.1 Diametera (W, mm) Thicknessb (T, mm) 85.6a ± 0.66 81.30b ± 0.55 79.0bc ± 0.81 77.6cd ± 0.72 75.0dc ± 0.95 10.9d ± 0.08 12.2a ± 0.08 12.1ab ± 0.09 11.9b ± 0.11 11.5c ± 0.13 0.15 Spread ratioa (W/T) 0.13 Whitenessa Color (%) differencea ( E) Breaking strengtha (kg) 7.82a ± 0.03 6.69b ± 0.03 6.52c ± 0.14 6.52c ± 0.09 6.52c ± 0.04 4.935a ± 0.19 4.701a ± 0.28 4.587a ± 0.21 4.021bc ± 0.22 3.293d ± 0.32 0.08 0.12 18.90cf ± 0.04 16.60c ± 0.08 15.94d ± 0.12 14.69e ± 0.15 14.39ef ± 0.24 45.65j ± 0.05 47.40j ± 0.09 47.92i ± 0.16 50.03gh ± 0.18 51.72e ± 0.22 0.10 0.11 Values for a particular column followed by different letters differ significantly (p < 0.05) Values are mean ± standard deviations SEM, standard error of mean a b n = n = 10 ilar results in case of cookies from sorghum–wheat blends and oat–wheat blends were observed (Chavan and Kadam, 1993) Hoseney and Rogers (1994) reported that hardness of the cookies is caused by the interaction of proteins and starch by hydrogen bonding Surface cracking is another critical factor, especially in cookies The cracking pattern became another important physical properties and it became increased as barley flour content increased in cookie dough and not significantly change with storage time 3.2.2 Mineral content and color characteristics As barley flour content increased from 0% to 40% in wheat flour the mineral matters particularly iron, calcium, sodium zinc and potassium content was increased and improve the nutritional quality characteristics of cookies Iron content was increased from 15.77 to 45.0 ppm, calcium 9.33 to 35.0 ppm, sodium 333.1 to 4331 ppm and zinc 4.13 to 19.0 ppm (Table 2) The color values that measured by tristimulus colorimeter showed that significant color differences ( E) were observed Its whiteness decreases and cookies became change to pale golden color as barley flour incorporated into wheat flour E value varies between 45.6 and 51.7 and whiteness value decrease from 18.9% to 14.3% (Table 1) Fig – Representative graph of breaking strength of wheat and barley cookies 40% Similar results were found (Tangkanakul et al., 1995) that the spread factor decreases with increase in fiber content in cookies Breaking strength of cookies was measured by texture analyser that showed the force required to break/snap the cookies that significantly decreased with incorporation of barley flour (Lorenz and Collins, 1981) from 4.94 to 3.29 kg as the level of barley flour increased from to 40% (Fig 2) Sim- 3.2.3 Total phenolic content Phenolics are very unstable and reactive compounds (Cheynier, 2005) and certainly some degradation of phenolics will occur due to heat and oxidation during the baking Table – Chemical composition and mineral content of cookies containing barley flour Proximate Composition (%) Moisture Crude protein Ether extract Ash ␤-Glucan Carbohydrate (by difference) Energy [kcal/(100 g)] Minerals [ppm] Calcium Sodium Potassium Iron Zinc 20 30 40 0.1a 0.6c 0.6a 0.1b 0.2a 1.0a 1.2a 8.4 10.2 13.3 1.6 0.9 58.6 418.9 ± ± ± ± ± ± ± 0.5a 0.7b 0.1a 0.4a 0.1a 0.7b 0.8a 8.5 9.5 13.6 1.7 1.1 54.9 418.8 ± ± ± ± ± ± ± 0.2a 0.4b 0.3a 0.0a 0.3a 0.6b 0.6a 8.6 8.9 13.8 1.9 1.7 51.4 420.6 ± ± ± ± ± ± ± 0.4a 0.8a 0.7a 0.6a 0.4a 0.5c 1.0a 8.7 ± 0.3a 8.6 ± 0.5a 13.8 ± 0.7a 2.0 ± 0.6a 1.9 ± 0.4a 50.4 ± 0.7c 421.0 ± 0.8a 9.33 ± 0.4c 333.1 ± 1.8c 496.4 ± 0.7d 15.77 ± 0.3d 4.13 ± 0.7d 26.39 5065 1830 20.04 11.0 ± ± ± ± ± 1.2b 0.9b 0.9c 0.1c 1.2c 29.51 5140 2091 33.31 19.0 ± ± ± ± ± 0.7b 0.8b 1.5b 0.4b 1.0b 31.77 6254 2180 36.60 22.9 ± ± ± ± ± 0.8a 0.7a 1.0a 0.2b 1.2a 35.01 6331 2239 45.00 22.4 8.2 11.3 13.2 1.2 0.4 63.4 419.2 ± ± ± ± ± ± ± 10 Mean ± SD of triplicate determinations Mean values with the same superscript letters within the same row not differ (p < 0.5) ± ± ± ± ± 1.0a 1.1a 0.8a 0.2a 0.9a 524 food and bioproducts processing ( 1 ) 520–527 Table – Total phenols content and antioxidant properties of dough and its cookies containing barley flour Barley flour (%) Total phenols as gallic acid equivalent (␮l/g) Dough 10 20 30 40 310.8 333.5 369.8 416.4 432.8 ± ± ± ± ± Cookies 0.51 0.25 0.28 0.23 0.25 190 209 239 244 249 ± ± ± ± ± ABTS scavenging capacity at (␮mole/g) Dough 0.35 0.29 0.21 0.31 0.27 5.40 5.86 5.80 6.10 6.74 ± ± ± ± ± 0.28 0.35 0.52 0.63 0.76 Cookies 4.41 4.10 4.10 4.30 4.28 ± ± ± ± ± 0.51 0.32 0.39 0.25 0.29 Values for a particular column followed by different letters differ significantly (p < 0.05) SEM, standard error of mean process As barley flour content increased from 0% to 40% in wheat flour dough, the total phenolic content of dough increased from 310.8 to 432.8 The phenolic content decreased from 310.8 to 190.4, when the 0% to 40% barley incorporated dough were baked to cookies shown in Table Phenolic content decreased probably due to decomposition (Kikugawa et al., 1990), volatilization (Hamama and Nawar, 1991) and interaction of the phenolics including the tannins content (Dykes and Rooney, 2006) with other components of the dough surface of control cookies had uniform and small size islands With the addition of barley flour, the size of the islands became larger and was uniform at 30% level of barley flour in the blend The flavor of the cookies was malty and sweet at 20% and 30% levels of substitution (Table 4) The cookies became tender with increase in the level of barley flour, which is in par with the texture measurements Based on the above results cookies containing 30% barley seed flour was found to be most acceptable by the panelists 3.2.6 3.2.4 Total antioxidant capacity The antioxidant activities of the cookies containing barley flour are higher than control ones The antioxidant activity of barley incorporated dough ranged from 5.86 to 6.74 ␮mole/g and it decrease slightly during baking to cookies shown in Table But barley also contains more proanthocyanidines (PAs) than does wheat, and these might decrease by degradation as a consequence of the heat/thermal process during baking Antioxidant activities decreased seemingly due to a decrease in phenolic content However, PAs are also reported to complex with carbohydrate and protein fractions (McCallum & Walker, 1990), making them less extractable They can also be modified by active oxidative enzymes (i.e., polyphenol oxidase) (Quinde & Baik, 2006; Quinde et al., 2004) or oxidized by available O2 Further, these compounds can complex with metal ions (ferric iron or copper) (McCallum & Walker, 1990; McDonald et al., 1996), which is likely to interfere with the TPC estimation Also, it is reported that, during the caramelization and breakdown of sugars (especially pentosans, notably arabinoxylans) in wheat, the furfural derivatives formed may undergo condensation with PAs during baking (McCallum & Walker, 1990) However some losses of antioxidants during dough mixing and baking are also reported (Leenhardt et al., 2006) 3.2.5 Sensory characteristics Surface color of the cookie was pale cream upto 10% level; thereafter it was golden brown in color when 20% and 30% wheat flour was substituted with barley flour (Table 3) The Storage stability The prepared samples of 0%, 10%, 20%, 30%, 40% barley incorporated cookies were packed in PFP and Met PET pouches These cookie samples were stored at room temperature (26 ◦ C) and higher temperature (37 ◦ C) It was analyzed initially and at regular intervals for sensory, chemical and microbiological parameters upto months The results showed that Peroxide value (PV) was increase from 1.1 to 3.1 mequiv O2 /kg in PFP and 0.8 to 3.2 mequiv O2 /kg in met-polyester during storage upto months Free fatty acids (FFA) were increased from 0.3% to 0.9% oleic acid in PFP and 0.4% to 1.0% oleic acid in met-polyester during storage upto months Thiobarbituric acid (TBA) value was increased from 0.057 to 0.090 mgMA/kg in PFP and 0.060 to 0.088 mgMA/kg in met-polyester during storage upto months showed in Table The prepared samples were also investigated for its microbiological stability The results showed that TPC, coliform and yeast and mould activity was nil during storage upto months both in PFP and met-polyester packaging material and both at room temperature (26 ◦ C) and higher temperature (37 ◦ C) Table 3.3 Effect of freeze–thaw cycles on dough and cookie quality Cookies are made from rheologically complex dough’s and determining the rheological properties of dough yields valuable information concerning the quality of the raw materials, the machining properties of the dough and possibly the textural characteristics of the finished product Increasing level of fiber rich barley flour increased both cohesiveness and Table – Sensory qualities of cookies containing barley flour Barley flour (%) 10 20 30 40 Color 8.0a 8.1a 8.2a 7.9a 7.2b Texture 8.1a 8.2a 7.9a 8.0a 7.1b Flavor 8.0a 8.0a 8.1a 8.0a 7.0b Overall acceptability 8.0a 8.1a 8.0a 8.0a 7.0b A nine-point hedonic scale with dislike extremely and like extremely was used Mean values with the same superscript letters within the same column not differ significantly (p > 0.05) 525 food and bioproducts processing ( 1 ) 520–527 Table – Effect of storage on microbiological and chemical characteristics of cookies containing barley flour Parameters Barley flour (%) Control (0 M) PFP 1M Met-polyester 3M 6M 1M 3M 6M PV mequiv O2 /kg 10 20 30 40 0 0 1.1 1.2 1.1 1.3 1.5 2.5 2.6 2.4 2.8 2.5 2.7 2.9 2.6 3.1 2.8 0.9 0.9 0.8 1.0 0.9 2.8 2.9 2.7 2.9 2.9 3.1 3.2 3.2 3.2 3.2 FFA % oleic acid 10 20 30 40 0.21 0.20 0.21 0.22 0.21 0.3 0.3 0.5 0.4 0.3 0.6 0.7 0.6 0.5 0.8 0.9 0.8 0.8 0.8 0.9 0.4 0.5 0.4 0.6 0.4 0.6 0.6 0.7 0.6 0.8 0.8 0.9 0.9 0.8 0.9 TBA mg MA/kg 10 20 30 40 0.045 0.047 0.045 0.049 0.045 0.058 0.059 0.057 0.058 0.058 0.074 0.078 0.081 0.074 0.077 0.087 0.089 0.090 0.087 0.088 0.060 0.065 0.064 0.060 0.064 0.071 0.072 0.070 0.071 0.072 0.088 0.087 0.086 0.088 0.088 TPC 10 20 30 40 Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil × 101 Nil Nil Nil Nil 4.1 × 102 3.1 × 102 3.0 × 102 2.1 × 102 2.0 × 102 Nil Nil Nil Nil Nil × 101 Nil Nil Nil Nil 4.3 × 102 3.9 × 102 2.8 × 102 2.4 × 102 2.1 × 102 Coliform 10 20 30 40 Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Y&M 10 20 30 40 Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil PV, Polanski value; FFA, free fatty acids; TBA Table – Physical and textural properties of freeze–thaw dough and cookies containing barley flour Sample I.D Cohesiveness (A2/A1) Control wheat dough Control barley dougha Wheat dough FT Barley dough FT Wheat dough FT Barley dough FT Wheat dough FT Barley dough FT Wheat dough FT Barley dough FT Adhesiveness (A3) Ns Spread factor Peak force (kg) Deformation (mm) Wt loss (%) 0.167 07.23 0.90 74 7.82 4.935 0.984 8.7 0.177 21.32 1.01 85 8.40 4.887 1.640 9.1 0.170 06.37 0.98 73 7.51 4.045 0.738 8.1 0.179 16.44 1.10 83 7.63 4.258 0.656 8.8 0.197 04.52 1.03 74 7.26 3.772 0.655 7.7 0.197 12.12 1.15 84 7.30 4.002 0.984 8.1 1.206 03.48 0.97 70 7.37 3.441 1.394 7.8 0.185 10.71 1.09 85 7.73 3.789 1.312 7.9 1.228 02.01 0.97 72 7.51 3.158 1.235 7.5 0.174 10.56 1.10 85 7.75 3.245 0.984 8.0 FT, freeze–thaw cycle a Thickness Diameter (mm) (mm) 30% barley incorporated wheat cookie dough 526 food and bioproducts processing ( 1 ) 520–527 adhesiveness of the cookie dough Cookie dough is cohesive but lack the pliancy and viscoelasticity of the dough Rotary molded dough must be sufficient cohesive to hold together during baking and dough spread and rise should be minimum In case of wire cut cookies the dough must be cohesive enough to hold together on the belt so as to separate cleanly when cut by the wire Cohesiveness is a dimensionless unit that is obtained by dividing the energy consumed during, second compression by the energy consumed during first compression Lower value of cohesiveness indicates that less energy is required during first compression Adhesiveness of the dough is of great significance during the sheeting and forming process The increased adhesiveness can be attributed to the higher levels of water-soluble carbohydrates in cookie dough The presence of high molecular weight polysaccharides such as pentosans affect the water absorbing capacity of the cookie dough during mixing and thus affect the rheological properties of the dough (Faridi, 1990) Wheat cookie dough and optimum barley cookie dough was freeze for 12 h and thaw for h This cycle was repeated for four times, during this treatment to cookie dough the cohesiveness value was increased initial from 0.1673 to 1.2286 for 100% wheat flour (control) cookie dough after four freeze–thaw cycles and cohesiveness increased from 0.1778 to 0.1978 upto two freeze–thaw cycle and then again come back to 0.1741 after fourth freeze–thaw cycles for 30% barley incorporated cookie dough Adhesiveness value decreased from 7.23 to 2.01(Ns) for 100% wheat flour (control) cookie dough after four freeze–thaw cycles and for 30% barley incorporated cookie dough adhesiveness decrease initial from 21.32 to 10.56 (Ns) after four freeze–thaw cycle but become constant after third freeze–thaw cycle (Table 6) The cookies prepared during freeze–thawing of dough was also showed significant results after baking The thickness of the freeze–thaw cookies was higher than normal one and diameter was almost same as that of normal ultimately spread ratio became decrease from 7.82 to 7.51 for 100% wheat flour (control) cookie and 8.40 to 7.51 for 30% barley incorporated cookies The textural properties like peak force (breaking strength) was showed significant results that peak force decreased from 4.935 to 3.158 kg and 4.887 to 3.245 kg for 100% wheat flour (control) and 30% barley incorporated cookies respectively But it has been found that the baking loss during baking of freeze–thaw dough cookies was higher (i.e 10–15%) and this was increased with increased freeze–thaw cycles showed in Table Conclusion Whole barley flour as a good source of fiber, minerals seems to be suitable for the preparation of cookies This study has shown that barley flour supplemented with wheat flour at 30% level produced acceptable cookies with increased fiber content, calcium, iron, zinc and golden yellow in color The incorporation of barley increased the total phenolic content and antioxidant properties but it decreases slightly during baking to cookies Cookies became less hard with increasing level of the barley flour and surface cracking of the cookies also improved After four freeze–thaw cycles of 30% barley incorporated and 100% wheat flour (control) dough undergo increase cohesiveness and decrease adhesiveness that also gives more crispiness to the baked cookies It significantly affects the texture of cookie dough and cookie after baking As barley flour added in cookies, high sensory scores showed that it gave anti-staling effect during storage upto months and safe chemically and microbiologically after months of storage at different 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(Cheynier, 2005) and certainly some degradation of phenolics will occur due to heat and oxidation during the baking Table – Chemical composition and mineral content of cookies containing barley flour