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Title of Thesis

Development of Functional Beverage from Barely

Author(s)

Ahmad Din

Institute/University/Department Details
National Institute of Food Science and Technology / University of Agriculture, Faisalabad
Session
2009
Subject
Food Technology
Number of Pages
176
Keywords (Extracted from title, table of contents and abstract of thesis)
Development, Functional, Beverage, Barely, soluble solids, glucose

Abstract
The research project was carried out to explore the health benefits of barley B-glucan in beverage. Beverages were prepared with different levels of B-glucan and then analyzed for various quality attributes during storage. The L*, a* and b value for color of beverages increased significantly by increasing the level of B-glucan. The highest viscosity (21.75 mPa-s) and total soluble solids (10.42°brix) were found in T6beverage containing 1% B-glucan. The pH decreased significantly in all beverages throughout the storage period. Total acidity and ascorbic acid varied significantly as a function of storage. The reducing sugars increased from 3.72 to 4.31 from 0 to 90 days of storage, respectively. The total plate count of beverages decreased from 1.29 x 101 to 1.17 x 101 at the end of the Storage. The scores assigned to all the sensory parameters of beverages affected significantly with the variation in the levels of B-glucan and decreased significantly during storage intervals. The treatments T2, T3 and T4 got containing 0.2, 0.4 and 0.6% P-glucan got highest scores for sensory evaluation. Total cholesterol, glucose, LDL-C and triglyceride contents in serum of adult humans fed on beverages decreased significantly whereas concentration of HDL improved due to incorporation of P-glucan in beverages. The beverage with 0.6% B-glucan contributed to reduce the serum glucose of human subjects by 10.18 %, cholesterol by 8.26%, triglycerides by 10.99% and LDL by 10.82.The present study suggests that B-glucan is a functional ingredient and can be used to prevent cardiovascular diseases and also to control diabetes.

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11,352 KB
S. No. Chapter Title of the Chapters Page Size (KB)
1 0 CONTENTS

 

 
42 KB
2

1

INTRODUCTION 1
398 KB
3 2 REVIEW OF LITERATURE 6
2,512 KB
4 3 MATERIALS AND METHODS 39
1,088 KB
5 4 RESULTS AND DISCUSSION 56
4,221 KB
6 5 SUMMARY 131
503 KB
7 6 LITERATURE CITED & APPENDICES 138
2,180 KB