Effect of drying methods on the chemical and technological properties of the instant talbina powders

ABSTRACT

Talbina, cooked barley syrup, is made by cooking barley flour in water. It was subjected to different drying methods, freeze-drying, spray drying and under vacuum drying to produce instant Talbina powders [A], [B] and [C], respectively. Chemical composition, scanning electron microscope [SEM]; X-ray diffraction, differential scanning colorimeter [DSC] and color attributes of the barley flour and the produced instant Talbina powders were studied to see the effect of the drying methods. Reconstitution capacity of the instant Talbina powders was studied. Adding milk improved the organoleptic properties of the reconstituted instant Talbina powders, while adding vanilla deteriorated these organoleptic properties. Reconstitution capacity of the instant Talbina powder [B] recorded the highest score in aroma, taste and overall acceptability compared with reconstituted instant Talbina powder [A] and [C], respectively. Instant Talbina powder can be produced by spray drying of cooked solution of Talbina with big quantity, economic costs, high reconstitution capacity and good quality in color, aroma, taste and overall acceptability