Australian Journal of Basic and Applied Sciences, 11(1) January 2017, Pages: 98-106 AUSTRALIAN JOURNAL OF BASIC AND APPLIED SCIENCES ISSN:1991-8178 EISSN: 2309-8414 Journal home page: www.ajbasweb.com Open Access Journal Published BY AENSI Publication © 2017 AENSI Publisher All rights reserved This work is licensed under the Creative Commons Attribution International License (CC BY). http://creativecommons.org/licenses/by/4.0/ To Cite This Article: Garsa Ali Al Shehry Nutrition and Food Science Dept., College of Designs and Home Economics- Taif Univ., Saudi Arabia Aust. J. Basic & Appl. Sci., 11(1): 98-106, 2017 Preparation and Quality Evaluation of Pasta Substituted with Hull-less Barley Garsa Ali Al Shehry Nutrition and Food Science Dept., College of Designs and Home Economics- Taif Univ., Saudi Arabia Address For Correspondence: Garsa Ali Al Shehry Nutrition and Food Science Dept., College of Designs and Home Economics- Taif Univ., Saudi Arabia ARTICLE INFO ABSTRACT Article history: Received 18 September 2016 Accepted 1 January 2017 Available online 16 January 2017 Keywords: Hull-less barely- beta- glucan- farinograph and amylograph parameters The present investigation was designed to produce durum wheat pasta substituted with hull- less barley at different levels of substitution (25, 50 and 75%). Durum wheat had higher protein content while hull-less barley had higher crude, dietary, soluble and insoluble fiber. Also, hull-less barley is characterized by a high content of beta-glucan (4.55 gm/100gm). The farinograph and amylograph parameters showed changes due to the substitution level. The incorporation of hull-less barley flour caused a significant increase in ash, fiber, dietary, soluble and insoluble fiber which is proportional to the amount of barley incorporated. Beta glucan also increased up to 3times as the control. Concerning the cooking properties, the weight and volume increased by increasing the substitution level. The cooking loss showed a slight increase due to substitution levels and cooking time while for the highest level (75%) the cooking loss was about two times as that of control. Substitution with barley improved the pasta color. Incorporation of hull-less barley flour increased the redness (a*) relative to the durum wheat semolina pasta (control).Regarding the sensory evaluation of pasta, the data revealed that the substitution level of 25% and 50% resulted in non- significant differences compared with control. INTRODUCTION Bread and pasta are the major processed cereal products that are part of the daily diets of the most people in large number of countries. While these products are low in fat and good sources of complex carbohydrates, they are usually not good sources of dietary and, in particular, soluble fiber (Knuckles et al., 1997).Traditionally, pasta products are made from wheat semolina, although more recently other cereals have been used to partially replace it (Chillo et al., 2008 and Petitot et al., 2010). Hull-less barley being a cereal grain is suitable for use in many food products e.g. breakfast cereal pasta, and baked products. Rødbotten et al. (2015) reported the nutritional value of whole-grain barley to be low in fat content and higher in total dietary fiber, therefore has a positive health profile. In addition, the essential amino acid profile of barley protein equals, or exceeds, that of other cereal grains, especially maize and rice. Barley grains are a good source of both soluble and insoluble dietary fiber with clinically demonstrated health benefits such as attenuation of postprandial glycemic and lowered cholesterol levels (Cui and Wood 2000; Hallfrisch et al., 2003; Li et al., 2003 and Symons and Brennan 2004a). The (1→3, 1→4)-Beta-D-glucan (henceforth referred to simply as Beta-glucan) content of cereals ranges from 1% in wheat to 3–7% in oats to 5– 11% in barley (Skendi et al., 2010). The health benefit of soluble fiber as part of a balanced diet is widely acknowledged. Beta-Glucans from barley (Hallfrisch et al., 2003; Li et al., 2003 and Symons and Brennan 2004b) have been found to reduce blood glucose and insulin levels with hypo-cholesterolemic effects (Cui and Wood 2000). The Food and Drug Administration (FDA) has indicated that dietary intake of 3 g/day of barley β- glucan helps to decrease total cholesterol in both the serum and the low-density lipoprotein (FDA, 2006).