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<p>Barley (<i>Hordeum vulgare L.</i>) is a functional whole grain rich in dietary fiber, particularly β-glucan, which is associated with improved glycemic regulation and metabolic health. The present study developed two barley-based formulations, Barley Curd (savoury) and Barley Beverage (sweet porridge without added refined sugar) and evaluated their proximate composition, sensory acceptability and glycemic response. Barley Beverage contained significantly higher (<i>P</i> &lt; 0.05) protein, fat and carbohydrate contents compared with Barley Curd resulting in higher energy value. In contrast, Barley Curd exhibited significantly higher (<i>P</i> &lt; 0.05) moisture, ash and total dietary fiber predominantly in the insoluble form, whereas the Barley Beverage demonstrated a more balanced dietary fiber profile. Sensory evaluation using a 9-point hedonic scale indicated significantly higher acceptability scores (<i>P</i> &lt; 0.05) for Barley Curd across appearance, aroma, texture, taste and overall palatability. Both the formulations demonstrated low glycemic index values (44.5 for Barley Curd and 39.7 for Barley Beverage) and low glycemic loads (3.9 and 4.4 respectively) with no statistically significant difference (<i>P</i> &gt; 0.05) between them. These findings demonstrate the feasibility of incorporating barley into diverse composite food formulations with favourable nutritional characteristics, acceptable sensory properties and low glycemic responses under standardized testing conditions.</p>

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Development and characterization of barley-based composite food formulations (barley curd and barley beverage) nutritional composition, sensory attributes and glycemic response

  • 期刊论文

  • 发表日期：

    2026年5月22日

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  • Noorjahan Pehlari,
  • Prasanthi Prabhakaran Sobhana,
  • Brinda S.A.,
  • Srinivas Epparapally,
  • Radhika Madhari S.

摘要

Barley (Hordeum vulgare L.) is a functional whole grain rich in dietary fiber, particularly β-glucan, which is associated with improved glycemic regulation and metabolic health. The present study developed two barley-based formulations, Barley Curd (savoury) and Barley Beverage (sweet porridge without added refined sugar) and evaluated their proximate composition, sensory acceptability and glycemic response. Barley Beverage contained significantly higher (P < 0.05) protein, fat and carbohydrate contents compared with Barley Curd resulting in higher energy value. In contrast, Barley Curd exhibited significantly higher (P < 0.05) moisture, ash and total dietary fiber predominantly in the insoluble form, whereas the Barley Beverage demonstrated a more balanced dietary fiber profile. Sensory evaluation using a 9-point hedonic scale indicated significantly higher acceptability scores (P < 0.05) for Barley Curd across appearance, aroma, texture, taste and overall palatability. Both the formulations demonstrated low glycemic index values (44.5 for Barley Curd and 39.7 for Barley Beverage) and low glycemic loads (3.9 and 4.4 respectively) with no statistically significant difference (P > 0.05) between them. These findings demonstrate the feasibility of incorporating barley into diverse composite food formulations with favourable nutritional characteristics, acceptable sensory properties and low glycemic responses under standardized testing conditions.