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PRODUCING OF THE INSTANT TALBINA POWDER AND IMPROVING THE RECONSTITUTED DRINK BY USING SOME NATURAL FLAVORINGS
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Abstract: There is growing and promising interest about using of barley products in food products and functional foods because it is effective in improving several cardiovascular disease risk factors, lowering total and LDL cholesterol and flattening the postprandial blood glucose. Recently in Egypt, there is a growing interest about consumption of barley Talbina as a healthy drink. The purpose of this study was to improve the sensory properties of the reconstituted instant Talbina drink using powders of skim milk, cinnamon, ginger, coffee substitute or instant coffee as natural flavorings. The results revealed that color, taste, overall acceptability and content of protein, ash, Ca, K, Zn and Mg of the instant Talbina drink improved with milk powder. Also, Adding the different flavorings to the instant Talbina drink with milk powder improved the aroma, taste and overall acceptability. Consumption of three servings daily of these drinks can cover about 12.5% of the recommended dietary allowances (RDA) of dietary fibers and 20.5%, 15.5%, 6% and 7% of the RDA of Ca, K, Zn, and Mg, respectively.
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| Publication year |
2009
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| Pages |
21-35
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| Organization Name |
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| serial title |
J. of Home Economics, Minufiya Univ
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| Author(s) from ARC |
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| Publication Type |
Journal
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