Okba, M., Abdelrasoul, E., Gomaa, A. (2013). Evaluation of dry soup of fermented barley with some vegetables.. Journal of Food and Dairy Sciences, 4(11), 583-596. doi: 10.21608/jfds.2013.72109
M. A. Okba; E. A. Abdelrasoul; A. M. Gomaa. "Evaluation of dry soup of fermented barley with some vegetables.". Journal of Food and Dairy Sciences, 4, 11, 2013, 583-596. doi: 10.21608/jfds.2013.72109
Okba, M., Abdelrasoul, E., Gomaa, A. (2013). 'Evaluation of dry soup of fermented barley with some vegetables.', Journal of Food and Dairy Sciences, 4(11), pp. 583-596. doi: 10.21608/jfds.2013.72109
Okba, M., Abdelrasoul, E., Gomaa, A. Evaluation of dry soup of fermented barley with some vegetables.. Journal of Food and Dairy Sciences, 2013; 4(11): 583-596. doi: 10.21608/jfds.2013.72109
Evaluation of dry soup of fermented barley with some vegetables.
The purpose of this study was to the evaluation of dry soup from fermented kishk prepared from hulless barley flour; in addition to the different amounts of artichoke were 0, 100, 150 and 200 g. In order to take advantage of barley content of fiber, especially soluble including a compound β-glucan which useful in feeding patients with diabetes and cholesterol, as well as the content of artichokes from antioxidants, especially a silymarin compound which useful in the treatment of liver patients. The results showed that each of add the artichokes and fermentation process led to a significant increase in the content of the kishk of moisture, ash, fiber and starch but, decrease in protein and fat. While not affecting add artichoke on the the kishk of β-glucan content while, the fermentation process leading to a significant decrease ratio of 27.3%. Add 100, 150, and 200 g of artichoke has led to an increase in total phenols for 9.2, 13.7 and 23.0%, respectively, and all the mineral elements, while it did not affect the fermentation process, but also led to a significant decrease of phytic acid to 90%. Also, show that the viscosity was 17.6, 16.7, 15.9 and 15.2 Rapid Visco Analyzer (RVA) and the overall sensory acceptance was 4.6, 4.4, 4.0 and 3.5 degrees out of 5 degrees by adding a 0, 100, 150, 200 g of artichoke, respectively. From these results, we can see that the kishk prepared from hulless barley flour alone or by adding 100 or 200 gm artichoke was the best ingredients to produce acceptable sensory soup has high nutritional and therapeutic value.
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