Asian Journal of Dairy and Food Research, volume 36 issue 1 (march 2017) : 76-79

Grab a healthy bite: Nutritional evaluation of barley based cookies

Vasan Alka*, Boora Pinky, Khetarpaul Neelam
1<p>Department of Foods &amp; Nutrition, CCS Haryana Agricultural University, Hisar-125 004, Haryana, India.</p>
Cite article:- Alka* Vasan, Pinky Boora, Neelam Khetarpaul (2017). Grab a healthy bite: Nutritional evaluation of barley based cookies . Asian Journal of Dairy and Food Research. 36(1): 76-79. doi: 10.18805/ajdfr.v36i01.7464.

Healthy snacking improves overall health, curbs cravings, fights weight gain, and boosts brain power to give you the energy you need to keep going all day. Keeping this in mind, the present study was carried out to nutritionally evaluate the barley supplemented cookies, subjected to processing namely soaking, popping and malting incorporating barley genotype namely BH-942. Cookies were developed from barley flour subjected to three types of processing viz., soaking, popping and malting. Their physical and sensory characteristics were also recorded in the present investigation. Overall, the highest mean score of overall acceptability was recorded from Control followed by malted flour cookies. It was also observed that malted flour cookies were found to have highest contents of crude protein, crude fiber, dietary fiber and soluble fiber. The investigation thus suggests that replacement of traditional food ingredients like wheat with barley can be nutritious and beneficial.

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