Utilization of native hull-less barley (Özen cv.) in the production of spaghetti pasta and investigation of some quality properties

The utilization of native hull-less barley cultivar (Özen cv.) in production of spaghetti pasta was investigated first time in this research. For this purpose, refined hull-less barley flour (RBF) or wholegrain hull-less barley flour (WBF) was incorporated into the semolina (ES) obtained from native Durum wheat cultivar (Eminbey cv.) at different levels (10-50%). Then, some physical, chemical, nutritional properties, cooking quality, textural and sensory properties were studied. The spaghetti pasta made from ES was used as control (CP). Chemical properties were given on basis of dry weight. Protein contents of ES, WBF and RBF were found as 12.4%, 18.2% and 12.1%, respectively. Insoluble dietary fibre contents of ES, WBF and RBF were 3.1%, 11.8% and 2.5%, and soluble dietary fibre contents were determined as 3.1%, 9.03% and 5.06%, respectively. The β-glucan contents of WBF and RBF were found to be 5.0% and 2.40%, respectively. ES, WBF and RBF were found to contain 7.7, 5.0, and 2.6 mg/kg of β-caroten, respectively. It was found that uncooked CP had 0.60% ash and 11.8% protein. Ash contents of uncooked pastas incorporated with RBF or WBF changed in the ranges of 0.67-0.73% or 0.80-1.30%, and protein contents changed in the ranges of 10.7-11.9% or 12.3-13.0%, respectively. Total organic matter (TOM) value of cooked CP was found as 1.73 g starch/100 g. TOM values of cooked pastas incorporated with RBF or WBF changed in the ranges of 2.0-3.06 or 1.66-2.23 g starch/100 g, respectively. Total dietary fibre (TDF) content of uncooked CP was found as 5.8%, besides TDF contents of uncooked pastas incorporated with RBF or WBF were in the ranges of 6.3-7.0% or 7.4-13.5%, respectively. The β-glucan contents of uncooked pastas incorporated with RBF or WBF varied in the ranges of 0.40-1.02% or 0.47-2.38%, respectively. The sensory properties of uncooked and cooked pastas incorporated with hull-less barley flour decreased after 20% incorporation level. The sensory properties of pastas supplemented with RBF were generally higher than that of the pastas supplemented with WBF.