Quality and technological characteristics of cookies enriched with microfluidized hull-less barley flour Quality and technological characteristics of cookies enriched with…
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Abstract
The present study aimed to investigate the effects of microfluidization on the functional properties of hull-less barley flour (HLBF) and to evaluate its technological performance in cookie production. Hull-less barley (cv. Yalın) was microfluidized at 20,000 psi, freeze-dried, milled, and incorporated into wheat flour at substitution levels ranging from 0% to 100%. Microfluidization significantly enhanced β-glucan, total dietary fiber, total phenolic content, and antioxidant activity, while reducing phytic acid by nearly 80% compared with untreated HLBF. In cookie formulations, increasing HLBF levels decreased diameter and spread ratio, but increased thickness, and these effects were more pronounced with microfluidized HLBF due to its higher water-binding ability. Color measurements showed a marked decrease in L and increases in a, b*, and ΔE, indicating darker and more intense coloration at higher substitution levels. Although functional properties improved substantially, sensory scores declined above 50% microfluidized HLBF, mainly due to excessive darkening and a firmer texture. Overall, microfluidization effectively enhanced the nutritional quality of HLBF, and moderate incorporation levels (≤50%) provided the best balance between functional enhancement and acceptable technological and sensory properties.
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