Quantification of phenolic acids and antioxidant potential of wheat rusks as influenced by partial replacement with barley flour

Abstract

This study was investigated to evaluate the phenolic acid composition, antioxidant potential and acceptance of rusk prepared by the progressive replacement of wheat flour with barley flour. The wheat-barley blends rusks were also evaluated for their pasting and sensorial properties. The pasting characteristics of wheat flour was influenced by barley flour incorporation with a increase in peak and final viscosity values with increasing amount of barley flour. The results revealed that incorporation of barley flour into wheat flour improved the nutritional and bioactive compounds profile. The free radical scavenging activities towards DPPH and ABTS+ was found to be higher for wheat-barley blends rusk in comparison with wheat rusk. As evident from total phenolic content, total flavonoids contents and antioxidant activities, barley flour was found to be rich in bioactive compounds in comparison with wheat flour. Supplementation of rusks with 30% barley flour were suggested to be nutritionally superior with an acceptable sensory score and is a successful approach to enrich rusks with nutrients.