Barley Flour and Durum Flour Blends in Macaroni Product

The aim of this work was to evaluate the supplementation of wheat semolina (WS) with naked barley flour (BF) in order to produce macaroni with considerable fiber content, associated with reduced plasma cholesterol and postprandial serum glucose and insulin responses, good sensory properties, good cooking quality and beneficial values for human suffering from high blood glucose, higher cholesterol or coronary diseases. Macaroni was produced by blending local semolina (LS) or imported semolina (IS) with barley flour (BF) as follows: 100 % WS, 10 % BF+90 % WS, 20 % BF+80 % WS, 30 % BF+70% WS and 40 % BF+60 % WS. Proximate chemical composition, color parameters, sensory evaluation and cooking quality were measured and scanning electron microscope. Increasing the level of BF replacement led to increasing the ash, ether extract, and total crude fiber in the products. This was true for both macaroni done from imported or local semolina. Enrichment macaroni dough by BF lowered the percentages of increasing in cooking weight (CW) and cooking volume (CV) and raised the rate of cooking loss (CL) using LS. Similar trends were detected with imported semolina but in different degrees. A negative response was found in lightness (L*) by mixing BF in different rates. Redness (a*) values for local semolina macaroni were reversely responded. The increment in this factor exceeded in macaroni produced from LS than this produced from IS. Yellowness (b*) was slightly affected in the case of IS and sharply depressed in LS macaroni. Replacing 20 % of BF instead of LS led to lower the increasing weight (180 %) and volume increasing % (175 %) to be 165 and 153, meanwhile, when the % of BF increase to be 40 %, these two quality parameters sharply depressed to be 128 and 122 %, respectively, compared to the control treatment. Nevertheless, the increasing of BF % in the blends raised the cooking loss from 10 % in the control to be 11.5 % in the blend contained 20 % and to 16 % in the blend contains 40 % BF. Mixing BF with IS induced similar trends (but in different degrees) of those with the LS. The depression in all sensory test characters did not exceed 11 % with IS when Bf blended in the rate of 20%. All sensory parameters sharply deceased by replacement of 40% BF in the blends either with IS or LS. Data concluded the possibility of producing macaroni relatively higher in fiber and P-glucan without considerable bad effects on its cooking quality and sensory properties_and has many benefits for health of diabetes, high cholesterol patients and hart diseases.