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Kaur S, Das M. Nutritional and functional characterization of barley flaxseed based functional dry soup mix. J Food Sci Technol. 2014;52(9):5510-21doi: 10.1007/s13197-014-1641-y.
Kaur, S., & Das, M. (2015). Nutritional and functional characterization of barley flaxseed based functional dry soup mix. Journal of food science and technology, 52(9), 5510-21. https://doi.org/10.1007/s13197-014-1641-y
Kaur, Sumeet, and Das, Madhusweta. "Nutritional and functional characterization of barley flaxseed based functional dry soup mix." Journal of food science and technology vol. 52,9 (2015): 5510-21. doi: https://doi.org/10.1007/s13197-014-1641-y
Kaur S, Das M. Nutritional and functional characterization of barley flaxseed based functional dry soup mix. J Food Sci Technol. 2015 Sep;52(9):5510-21. doi: 10.1007/s13197-014-1641-y. Epub 2014 Nov 14. PMID: 26344965; PMCID: PMC4554653.
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J Food Sci Technol. 2015 Sep;52(9):5510-21. doi: 10.1007/s13197-014-1641-y. Epub 2014 Nov 14.

Nutritional and functional characterization of barley flaxseed based functional dry soup mix.

Journal of food science and technology

Sumeet Kaur, Madhusweta Das

Affiliations

  1. Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721310 India.

PMID: 26344965 PMCID: PMC4554653 DOI: 10.1007/s13197-014-1641-y

Abstract

Barley flaxseed based functional dry soup mix (BFSM) was developed from whole barely flour (46.296%), roasted flaxseed powder (23.148%) and the seasoning (30.555%) comprising several flavoring compounds and anticaking agent, using simple processing technique. Developed BFSM was nutritious. On dry matter basis it contained: protein (14.31%), carbohydrate excluding crude fiber (54.70%), fat (8.70%), ash (17.45%) and crude fiber (4.84%). It was low glycemic soup, free of antinutritional risk and had calorific value of 319.77 kcal/100 g (wet or sample basis, sb) estimated from its composition. 100 g (sb) of BFSM contained 4.36 g β-glucans and 8.08 g total lipid of which 25.6% was ω-3 fatty acids. Different extracts of BFSM revealed the presence of total phenols (0.57-1.86 mg gallic acid equivalent/g, sb) with antioxidants equivalence of DPPH (20.69-39.07%) and FRAP (120-331 μm Fe (II)/g, sb).

Keywords: Antioxidants; Flaxseed; Glycemic index; Soup mix; Whole barley flour; β-glucans; ω-3 fatty acid

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