Enhancement of Fiber Content in Soy Pudding through Addition of Barley Flour

Lee, Xin Yee (2021) Enhancement of Fiber Content in Soy Pudding through Addition of Barley Flour. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Barley flour produced by the milling of barley (Hordeum Vulgare) is often used for food fortification due to its high dietary fiber and low-fat content, sweet nutty aroma and taste. Consumption of fiber rich-foods decreases the risk of hypertension, cardiovascular disease and obesity, controlling cholesterol and blood glucose level. By incorporating barley flour into the soy pudding formulation, pudding with enhanced dietary fiber suitable for vegetarians and those with lactose intolerance could be produced. The objectives of this study were i) to increase the dietary fiber of soy pudding by fortifying with barley flour, ii) to evaluate the effect of additional barley flour on physicochemical properties of soy pudding and iii) to evaluate the sensory acceptance. Three samples of different barley flour concentrations were analysed, namely F1 as control (0% barley flour), F2 (40% barley flour) and F3 (80% barley flour). Proximate analysis, dietary fiber analysis, texture analysis, degree of syneresis and sensory evaluation using 9-point hedonic scale were conducted. F3 had significant highest crude protein (11.84 ± 0.05%) and dietary fiber (3.74 ± 0.06%). F3 had significant lowest L* (51.47 ± 1.14) and lowest a* (2.23 ± 1.12) due to the presence of phytochemicals affect the color. F3 had significant highest Brix value (20.13 ± 0.31°Bx). The degree of syneresis of F3 is the highest (10.67 ± 2.07) as starch retrogradation decreases the colloidal stability. According to sensory evaluation, F2 is the best formulation as it scored the highest in overall acceptability (7.14 ± 1.25) and preference test (48.6%) due to its texture most resembling pudding. There is no significant difference in color, appearance, smoothness, sweetness and soy taste between F2 and control. F2 had significantly (p < 0.05) higher dietary fiber and crude protein than control but with no significant difference for degree of syneresis with control.