CHEMICAL AND RHEOLOGICAL STUDIES ON TALBEENA AS A TRADITIONAL HEALTHY BEVERAGE

This study aims to examine the possibility of producing Talbeena, using whole barley and malt flours with skimmed milk or full-cream milk compared with a reference control treatment (with water only). Chemical investigation included β-glucan determination, minerals content (Na, K, Ca, P, Fe, and Zn), beside the other basic nutritional components in both raw materials and corresponding products was done. Viscosity was measured as an important rheological property and a strong indicator on β-glucan functionality. All treatments were examined organolyptically. Obtained results showed that barley flour gave the highest content of ash, crude fiber and fat compared to malt flour. Moreover, barley flour Talbeena gave the highest content of the minerals (Na, K, Ca, P, Fe, and Zn) compared  with malt flour talbeena. β-glucan results showed that malt flour treatments scored the lowest content while, β-glucan solubility increased by malting. Skimmed milk treatments registered the highest content of carbohydrates, protein and ash as well as minerals (Na, K, Ca, P, and Zn)  compared with full-cream milk, which was higher in iron content. Viscosity was higher in control and skimmed milk barley flour Talbeenas compared with others. Sensory evaluation of samples showed superiority of malt with full cream milk talbeena than other treatments. . Presented Content of β-Glucan in barley flour talbeena, meet the recommended daily needs to achieve the health benefits attributed to barley β-gucan.