Table 3.
Effect of barley blending on the total phenolic content of wheat flours, chapatti and biscuit
| % Barley added | Total phenolic content (µg GAE/g)* | |||
|---|---|---|---|---|
| Whole wheat flour: barley blends | Chapatti | Wheat flour: barley blends | Biscuit | |
| 0 | 365.56 ± 0.00b | 237.78 ± 23.57a | nd | 63.83 ± 0.0b |
| 5 | 404.44 ± 7.86b | 304.44 ± 86.42a | 53.19 ± 0.0de | 63.83 ± 0.0b |
| 10 | 387.78 ± 47.14b | 243.33 ± 62.85a | 111.70 ± 7.61cde | 94.44 ± 0.63b |
| 15 | 415.56 ± 39.28b | 293.33 ± 7.86a | 143.62 ± 7.61cd | 66.67 ± 0.24b |
| 20 | 432.22 ± 94.28b | 287.78 ± 31.43a | 260.64 ± 2.75bc | 163.36 ± 2.39b |
| 25 | 421.11 ± 62.85b | 276.67 ± 31.43a | 329.79 ± 5.03b | 161.70 ± 7.26b |
| 30 | 448.89 ± 70.71b | 287.78 ± 15.71a | 340.43 ± 5.04b | 135.11 ± 4.65b |
| 100 | 854.44 ± 157.13a | – | 1042.55 ± 0.0a | 439.83 ± 2.91a |
nd not detected
* Values are means of two determinations ± standard deviation. Means with the same letters in the same column are not significantly different (P < 0.05)