| Autors: Nakov, G. N., Stamatovska V., Jukić M., Necinova L., Ivanova, N. V., Šušak A., Koceva Komlenić D. Title: Beta glucans in biscuits enriched with barley flour made with different sweeteners Keywords: Beta glucans, Biscuits, Wheat flour, Barley flour, Sweetener Abstract: Accepting β-glucans as a functional, bioactive ingredi- ent has increased the popularity and consumption of grain-based foods. Barley is a cereal containing a large amount of β-glucans. It can be successfully added to many food products such as bread, biscuits, ice creams, etc., and the resulting products have a greater share of β-glucans. This paper is determining the share of β-glucans in biscuits obtained from two types of flour (wheat and barley flour) with different sweeteners (su- crose, glucose and mixture of sucrose and glucose). The aim was to examine the influence of wheat and sweeteners on the amount of β-glucans in the pro- duced biscuits. Biscuits of wheat flour and biscuits with partial and complete replacement of wheat flour with barley flour (30%, 50%, 70% and 100% barley flour) are produced, according to the AACC 10-50D method. β-glucans in the flour and biscuits is determined according to AACC Method 32.23.01. References Issue
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Цитирания (Citation/s):
1. Ghulam Muhu Din Ahmed H., Noor Shah A., Ahtasham Mushtaq M., Yang X., Yang J., Li X., Yang L., Pu X., Zeng Y., Antiinflammatory mechanisms of barley-based functional foods beyond diabetes management, 2025, Turkish Journal of Agriculture and Forestry, issue 3, vol. 49, pp. 468-484, DOI 10.55730/1300-011X.3280, issn 1300011X, eissn 13036173 - 2025 - в издания, индексирани в Scopus
Вид: пленарен доклад в международен форум, публикация в реферирано издание, индексирана в Scopus
