Haya: The Saudi Journal of Life Sciences (SJLS)
Volume-4 | Issue-11 | 360-372
Original Research Article
Studies on Utilization of Germinated Dried Powder of Barley for the Development of Lemon Ready to Serve Drink
Haseeb Haroon, Ummul Buneen, Yasmeen Bano, Mehak Fatima, Zeshan akram, M. Subtain, M. Sufyan Khalid, M. Faizan Khurram, H. M. Asmar Naeem, S. Naeem Sajid
Published : Dec. 30, 2019
Abstract
Barley (Hordeum vulgare L.). Sprouting has been used to improve the nutritional value of grains. The main objective of this study was to analyze the Physical analysis (pH, Acidity, TSS, Sensory Attributes, Color, Flavor, Taste) analysis of Lemon Barley RTD. Fine powder of barley Haider-93 utilized with combination of Sprouted barley powder to develop Lemon (RTD).Sensory evaluation of product was done on nine point hedonic scales. The product was packed in PET bottles and was evaluated for 90 days storage. Data was evaluated statistically and were interpreted.
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