Healthy Barley (Hordeum vulgare L.) Biscuits with Carob Powder for Diabetics

Hammad, Eman M.; GHONAME, EMAN SHEHATA

doi:10.21608/ejfs.2025.379933.1211

Healthy Barley (Hordeum vulgare L.) Biscuits with Carob Powder for Diabetics

Document Type : Original Article

Authors

¹ Department of Food Science and Technology, Faculty of Agriculture (for Girls), Al-Azhar University, 11884 Cairo, Egypt.

² Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center

10.21608/ejfs.2025.379933.1211

Abstract

Recently, barley grains have been utilized in various food applications due to their numerous health benefits and exceptional nutritional value. Carob (Ceratonia siliqua L.) pods are rich in minerals, natural sugars, dietary fiber, and polyphenolic compounds. This study aimed to produce a diabetic-friendly biscuit using barley flour sweetened with carob powder, offering enhanced nutritional and functional value. The total phenol content in carob (186.97 mg GAE/100 g) and its antioxidant activity (125.5 mg TE/100 g) were significantly higher than those in barley (183.46 mg GAE/100 g; 78.17 mg TE/100 g). Barley biscuits were supplemented with 25%, 35%, and 45% carob powder. Results showed improved moisture, fiber, and ash content, with reduced fat levels compared to the control. Antioxidant capacity increased, and oxidative stability improved over a three-month storage period. Physical properties were enhanced, though color values decreased. Sensory analysis identified the 25% and 35% formulations as the most acceptable, as they balanced odor, texture, and nutrition. These findings suggest that carob powder is an effective functional ingredient for developing healthier baked products without compromising quality. This research contributes to the growing field of functional food development, aligning with consumer demand for natural, health-promoting ingredients.

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