Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread
Food Hydrocolloids, Volume 26, No. 1, Year 2012
Notification
URL copied to clipboard!
Description
This study was carried out to investigate the effects of fortification of wheat flour with barley flour (BF) and barley protein isolate (BPI) at three levels; 5, 10 and 15% levels on the chemical composition, nutritional evaluation and biological properties of pita bread. Proteins fractions such as globulin, prolamin, glutelin-1 and glutelin-2 as well as protein isolates were extracted from barley flour and evaluated for protein yield, chemical composition and nutritional quality. Highest yield and essential amino acids contents were obtained in barley protein isolate. SDS-PAGE gels electrophoresis indicated that fortified wheat flour with BPI and BF consists of proteins coming from wheat flour and barley proteins. The contents of essential limiting amino acids in bread were increased from 1.38 to 3.10. g/100. g for lysine and from 0.86 to 1.73. g/100. g for methionine as the ratio of fortification with BF and BPI increased from 0 to 15%. The highest content of total phenolics, antioxidant activity, and inhibitory activity for both angiotensin converting enzyme (ACE) and α-amylase were found in fortified bread with BPI at 15%. Results indicated that bread made from fortification of wheat flour with BF and BPI at 15% showed superior chemical, physico-chemical, nutritional and biological properties. © 2011 Elsevier Ltd.
Authors & Co-Authors
Rababah, Taha M.
Jordan, Irbid
Jordan University of Science and Technology
Ereifej, Khalil I.
Jordan, Irbid
Jordan University of Science and Technology
Alli, Inteaz
Canada, Sainte-anne-de-bellevue
Mcgill University, Macdonald Campus
Alrababah, Mohammad A.
Jordan, Irbid
Jordan University of Science and Technology
Almajwal, Ali Madi
Saudi Arabia, Riyadh
King Saud University
Masadeh, Nather
Jordan, Irbid
Jordan University of Science and Technology
Alhamad, Mohammad Noor
Jordan, Irbid
Jordan University of Science and Technology
Statistics
Citations: 79
Authors: 7
Affiliations: 3
Identifiers
Doi:
10.1016/j.foodhyd.2011.04.018
ISSN:
0268005X