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Abstract Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clarify the nutritional assessment of talbina as a functional food in fortifying biscuits. The study included the determination of total dietary fiber (TDF), insoluble (IDF) and soluble dietary fiber (SDF), which ranged between 12.73-23.77, 6.83-14.37 and 4.65-10.01% on dry weight basis. Moreover, talbina (cooked barley flour) recorded a noticeable increase in extractable ß-glucan content (5.9% and 12.1%). Furthermore, the present study was carried out on biscuits prepared by incorporating talbina130 and germinated talbina130 (10%, 20% and 30%) into wheat flour. The biscuits were evaluated for their physical, chemical, nutritional and sensory characteristics. In general, all the biscuits samples recorded high protein, fiber, ash and minerals contents as compared to that made from 100% wheat flour (control). Moreover, the all biscuits recorded rather slight decrease in crude fat content. Besides, biscuits incorporated with 30% germinated talbina130 recorded highest value of spread ratio (11.25) as well as spread factor (135%). The data revealed that both of biscuits enriched with10% talbina130 and biscuits enriched with10% germinated talbina130 recorded the best sensory values, which including color, texture, taste, odor and overall acceptability.

Abstract Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clarify the nutritional assessment of talbina as a functional food in fortifying biscuits. The study included the determination of total dietary fiber (TDF), insoluble (IDF) and soluble dietary fiber (SDF), which ranged between 12.73-23.77, 6.83-14.37 and 4.65-10.01% on dry weight basis. Moreover, talbina (cooked barley flour) recorded a noticeable increase in extractable ß-glucan content (5.9% and 12.1%). Furthermore, the present study was carried out on biscuits prepared by incorporating talbina130 and germinated talbina130 (10%, 20% and 30%) into wheat flour. The biscuits were evaluated for their physical, chemical, nutritional and sensory characteristics. In general, all the biscuits samples recorded high protein, fiber, ash and minerals contents as compared to that made from 100% wheat flour (control). Moreover, the all biscuits recorded rather slight decrease in crude fat content. Besides, biscuits incorporated with 30% germinated talbina130 recorded highest value of spread ratio (11.25) as well as spread factor (135%). The data revealed that both of biscuits enriched with10% talbina130 and biscuits enriched with10% germinated talbina130 recorded the best sensory values, which including color, texture, taste, odor and overall acceptability.

Abstract Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clarify the nutritional assessment of talbina as a functional food in fortifying biscuits. The study included the determination of total dietary fiber (TDF), insoluble (IDF) and soluble dietary fiber (SDF), which ranged between 12.73-23.77, 6.83-14.37 and 4.65-10.01% on dry weight basis. Moreover, talbina (cooked barley flour) recorded a noticeable increase in extractable ß-glucan content (5.9% and 12.1%). Furthermore, the present study was carried out on biscuits prepared by incorporating talbina130 and germinated talbina130 (10%, 20% and 30%) into wheat flour. The biscuits were evaluated for their physical, chemical, nutritional and sensory characteristics. In general, all the biscuits samples recorded high protein, fiber, ash and minerals contents as compared to that made from 100% wheat flour (control). Moreover, the all biscuits recorded rather slight decrease in crude fat content. Besides, biscuits incorporated with 30% germinated talbina130 recorded highest value of spread ratio (11.25) as well as spread factor (135%). The data revealed that both of biscuits enriched with10% talbina130 and biscuits enriched with10% germinated talbina130 recorded the best sensory values, which including color, texture, taste, odor and overall acceptability.

Abstract Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clarify the nutritional assessment of talbina as a functional food in fortifying biscuits. The study included the determination of total dietary fiber (TDF), insoluble (IDF) and soluble dietary fiber (SDF), which ranged between 12.73-23.77, 6.83-14.37 and 4.65-10.01% on dry weight basis. Moreover, talbina (cooked barley flour) recorded a noticeable increase in extractable ß-glucan content (5.9% and 12.1%). Furthermore, the present study was carried out on biscuits prepared by incorporating talbina130 and germinated talbina130 (10%, 20% and 30%) into wheat flour. The biscuits were evaluated for their physical, chemical, nutritional and sensory characteristics. In general, all the biscuits samples recorded high protein, fiber, ash and minerals contents as compared to that made from 100% wheat flour (control). Moreover, the all biscuits recorded rather slight decrease in crude fat content. Besides, biscuits incorporated with 30% germinated talbina130 recorded highest value of spread ratio (11.25) as well as spread factor (135%). The data revealed that both of biscuits enriched with10% talbina130 and biscuits enriched with10% germinated talbina130 recorded the best sensory values, which including color, texture, taste, odor and overall acceptability.

Abstract: The garden cress seeds were subjected to dry roasting process. Changes in chemical and nutritional quality properties after roasting process were investigated. The results showed that cress seeds are good source of nutrients, such as oil, protein, carbohydrates, in addition to β-carotene, lycopene, phenolic and flavonoids compounds. Chemical composition of the studied seeds flour was significantly (P0.05) affected by the roasting process. The roasting process resulted in a decrease in moisture, protein, vitamin C contents; however, the content of ash, oil, lycopene and total flavonoids was increased. The abundant minerals in the unprocessed seed flour were phosphorus and calcium. Whereas the contents of magnesium increased after roasting, iron content was decreased. Moreover, the flour obtained from seeds after roasting process was used to manufacture water biscuits; and the overall acceptability of these biscuits did not show significant differences between these biscuits and control (100% wheat flour). Indeed, it could be suggested that dry roasting can be used as processing method for production of roasted cress seeds flour with good edible and nutritional quality to be used as dietary supplement.

Abstract: The garden cress seeds were subjected to dry roasting process. Changes in chemical and nutritional quality properties after roasting process were investigated. The results showed that cress seeds are good source of nutrients, such as oil, protein, carbohydrates, in addition to β-carotene, lycopene, phenolic and flavonoids compounds. Chemical composition of the studied seeds flour was significantly (P0.05) affected by the roasting process. The roasting process resulted in a decrease in moisture, protein, vitamin C contents; however, the content of ash, oil, lycopene and total flavonoids was increased. The abundant minerals in the unprocessed seed flour were phosphorus and calcium. Whereas the contents of magnesium increased after roasting, iron content was decreased. Moreover, the flour obtained from seeds after roasting process was used to manufacture water biscuits; and the overall acceptability of these biscuits did not show significant differences between these biscuits and control (100% wheat flour). Indeed, it could be suggested that dry roasting can be used as processing method for production of roasted cress seeds flour with good edible and nutritional quality to be used as dietary supplement.