International Journal of Research in Arts and Science
ISSN: 2394-9759 | Frequency: 4 Issues/Year
Impact Factor: 0.387 | International Scientific Indexing(ISI) calculate based on International Citation Report(ICR)
Barley Based Food Provide Consumers with Reliable, Healthy Food Choice
Abstract:
The wide range in sensory and functional properties offered by diverse Barley sources provides food manufacturers with unlimited product opportunities. Ayurveda has got three folds management and prevention of all disease Ahara (diet) Vihara (Exercise) and Ayushada (drug). Ahara is very important in our life for prevention of disease and promotion of health. Barley was used as food and medicinal purposes for promotion of health in ancient time. It is one of the most ancient and uses of yava cereals are described for religion ceremony dietary and medicinal preparation as pathya diet in various diseases including life style disorder in Ayurveda (Rahul Jain). The Food and Drug Administration (FDA) has announced that whole grain barley and barley containing food products may reduce cholesterol and low-density and Coronary Heart Disease(CHD). The development of food products using whole grain barely, barely water and barely flour products have been formulated in food research laboratories. It has been used in human nutrition to improve nutritional health benefit. The food products such as biscuits, bread, crackers, cakes, desserts, malted soft drink, sauce, soup and Ice cream etc., by adding barley flour which has high content of β-Glucan.(Gary G)improves the immunity(Megan Ware) and alleviate the life style disorder. The development of food products using Barley flour fortification has increased and is attracting much attention from researchers for production of bakery products and pastries. This article focuses on fortification of barely food product with wheat based bakery product and its health benefit. Through this review of the paper understood that the It is excellent source of soluble and insoluble dietary fiber, the regular supplementation in our diet can reduces and alleviates the risk of some chronic diseases like coronary heart disease, Type II Diabetes and Cancer. And the sensory accepts also well with barley fortification food products.
Keywords: Diet, β-glucan, Coronary Heart Disease, Fortification.
Volume: 3 | Issue: 1
Pages: 01-03
Issue Date: February , 2017
DOI: 10.9756/IJRAS.8308
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