A functional barley-based fermented soup (tarhana) with high β-glucan content

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-11-06 DOI:10.1007/s00217-024-04612-x

Hamit Koksel, Kubra Ozkan, Zeynep Hazal Tekin-Cakmak, Salih Karasu, Kevser Kahraman, Sena Oruc, Osman Sagdic, Francesco Sestili

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Abstract

This study investigates the impact of using different flours, including high β-glucan barley, on the nutritional properties of tarhana. Mineral composition, phenolic content, and antioxidant capacity of tarhana powder samples produced using flours of high β-glucan hull-less barley (cv. Chifaa; ChF), hull-less barley cv. Yalin (YF), bread wheat cv. Tosunbey (white flour: TWF₁ and whole wheat flour: TWF₂). Furthermore, in vitro glycemic index (GI), pasting properties, and RVA soup index of their soups were investigated. Tarhana made with Chifaa barley flour (Tar-ChF) exhibited significantly higher levels of key minerals (K, Mg, Ca), β-glucan and total phenolic content compared to those made with other flours (Tar YF, Tar TWF_1, and Tar TWF₂). Barley tarhana samples also showed greater antioxidant activity of bound phenolic fractions and lower GI values, indicating a healthier profile. The study highlights the potential of high β-glucan barley flour to enhance tarhana’s nutritional benefits without significantly affecting its sensory properties, such as color and viscosity. This research supports the integration of health-promoting ingredients like barley flour into traditional Mediterranean foods to improve their nutritional quality.

Graphical abstract

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一种高β-葡聚糖含量的功能性大麦发酵汤（tarhana）

本研究探讨了使用不同的面粉，包括高β-葡聚糖大麦，对tarhana的营养特性的影响。用高β-葡聚糖去壳大麦面粉生产的塔哈纳粉样品的矿物组成、酚含量和抗氧化能力。Chifaa;无壳大麦（ChF）；面包小麦（YF）Tosunbey（白面粉：TWF1和全麦面粉：TWF2）。并对其体外血糖指数（GI）、糊化性能和RVA汤指数进行了研究。与其他面粉（Tar YF、Tar TWF1和Tar TWF2）相比，用Chifaa大麦面粉（Tar- chf）制成的Tarhana显示出更高水平的关键矿物质（K、Mg、Ca）、β-葡聚糖和总酚含量。大麦tarhana样品还显示出更强的结合酚组分的抗氧化活性和更低的GI值，表明更健康的概况。该研究强调了高β-葡聚糖大麦面粉在不显著影响其感官特性（如颜色和粘度）的情况下提高tarhana营养价值的潜力。这项研究支持将大麦面粉等促进健康的成分融入传统的地中海食物中，以提高其营养质量。图形抽象

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.