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19 pages, 8294 KiB

Open AccessArticle

Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles

by Yoko Tsurunaga, Ayane Uno, Tetsuya Takahashi and Tsugumi Furuichi

Foods 2025, 14(3), 436; https://doi.org/10.3390/foods14030436 - 28 Jan 2025

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Abstract

When waxy barley (WB) is milled, 40% of the weight is typically discarded as bran. To utilize WB bran resources and improve health functionality, flours prepared from inner bran (IB) and outer bran (OB) layers were used to substitute partially wheat all-purpose flour (APF) for noodle preparation. The dough and noodle qualities were investigated based on analytical tests and sensory evaluations. Both methods revealed considerable darkening of the doughs and noodles upon OB substitution. Boiled noodles with 30% and 50% IB substitution had considerably lower total energy and breaking stress, whereas those with OB substitution had higher breaking stress at all substitution rates. Texture differences between sample groups were observed using analytical tests, but not via sensory evaluation. In addition, the boiled noodles with 50% OB demonstrated considerably lower taste preference in the sensory evaluation than the APF noodles. The comprehensive evaluation score was considerably lower for the boiled noodles with 30% or 50% OB than that of the APF noodles. The β-glucan and antioxidant contents increased with the IB or OB substitution rates. These findings show that APF can be substituted with IB at a substitution rate of 50%, while the substitution of OBF is limited to ≤10%. Full article

(This article belongs to the Section Grain)

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21 pages, 5695 KiB

Open AccessArticle

Physical Properties, Health Functionality, and Sensory Evaluation of Bread with the Unused Parts of Waxy Barley

by Tsugumi Furuichi, Ayane Uno and Yoko Tsurunaga

Appl. Sci. 2024, 14(24), 11730; https://doi.org/10.3390/app142411730 - 16 Dec 2024

Viewed by 1289

Abstract

In Japan, rising demand for waxy barley has led to concerns over bran waste. We investigated the effects of replacing wheat flour with different proportions of the waxy variety ‘Kirarimochi’ barley bran on the physical properties and health functionality of the bread. We used both the inner bran layer (IBLP) and outer bran layer (OBLP) of waxy barley as replacement sources and tested their effects on the appearance, height, specific volume, β-glucan, antioxidant properties, physical and sensory properties of bread. Bread with a 10% IBLP replacement group showed significantly increased height, specific volume, and softness compared to the control, indicating that IBLP at this level serves as an effective enhancer of bread volume and texture. At higher replacement levels (30–50% IBLP), the breads exhibited increased β-glucan content and enhanced antioxidant properties. Sensory evaluation revealed a stronger aroma, increased moistness, and stickiness of bread with 50% IBLP substitutions. OBLP was not suitable for sensory evaluation. These results show that IBLP can improve the specific volume and texture of bread and enhance its health functional components by adjusting the ratio. It also provides a clue to solving the problem of bran disposal. Full article

(This article belongs to the Section Applied Biosciences and Bioengineering)

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15 pages, 1934 KiB

Open AccessArticle

Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley

by Tsugumi Furuichi, Daigo Abe, Takuya Uchikawa, Toshihiro Nagasaki, Mina Kanou, Junko Kasuga, Shingo Matsumoto and Yoko Tsurunaga

Foods 2023, 12(14), 2639; https://doi.org/10.3390/foods12142639 - 8 Jul 2023

Cited by 6 | Viewed by 2342

Abstract

To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash. IBLP and OBLP had characteristically high values of Mg and Zn, monounsaturated and polyunsaturated fatty acids, vitamin B₁, total polyphenol content, H-ORAC, and DPPH. In particular, the vitamin B₁ content of OBLP was approximately 10 times higher than that of PWBP, and Mg and Zn content was more than five times higher than in PWBP. The β-glucan content of IBLP and OBLP was lower than that of PWBP, but relatively high. GC–MS analysis revealed that hexanal was the aroma component common to all three samples, and the peak areas were in the order of PWBP > OBLP > IBLP. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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