Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread |
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Authors: | Muhammad H Alu’datt Taha RababahKhalil Ereifej Inteaz AlliMohammad A Alrababah Ali AlmajwalNather Masadeh Mohammad N Alhamad |
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Affiliation: | a Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan b Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste Anne de Bellevue, Canada H9X 3V9 c Department of Natural Resources and Environment, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan d Department of Community Health Sciences, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia |
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Abstract: | 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. |
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Keywords: | Barley proteins isolate Biological properties Nutritional properties Functional properties |
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