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Development of Innovative Prophetic Food: Effect of Different Genotypes of Barley (Shaeer) on Quality Characteristics of Instant Talbina Drink

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dc.contributor.authorSiti Radhiah Omaren_US
dc.contributor.authorNurin Ardinien_US
dc.contributor.authorLatifah Karimen_US
dc.contributor.authorSyahida Suhaimien_US
dc.contributor.authorSiti Nazirah Omaren_US
dc.date.accessioned2024-05-30T01:45:06Z
dc.date.available2024-05-30T01:45:06Z
dc.date.issued2021-12
dc.date.submitted2022-1-28
dc.descriptionVol. 6 No. 3 (2021): Special Issueen_US
dc.description.abstractTalbina is a prophetic barley-based product commonly used to treat pain and sorrow among Arabs. Barley crops consist of plentiful source of carbohydrate, soluble dietary fiber (β-glucan) with healing properties and high potential as functional food. Different barley varieties contain different nutrients density. Therefore, Instant Talbina Drink (ITD); an innovated prophetic dairy product supplemented with different genotypes of barley (commercial pearl (CT); act as control, hulled (HT) and hull-less (PT)) were produced. The purpose of this study was to determine the effect of different types of barley on the quality of ITD via scientific analytical approaches including chemical and physicochemical analysis as well as 9-scale hedonic evaluation. The total calories per 100 g of ITD samples were ranged from 363.5 kcal – 358.33 kcal. The result showed that CT had the highest caloric value followed by PT. Meanwhile, PT showed a significantly difference in protein content compared to HT and CT. Apart from that, HT had the highest value of fiber content which was significantly difference from CT and PT. In addition, the shelf life of the samples (in powder form) which has been packed in airtight containers were discovered up to 30 days when kept refrigerated temperature at 8 °C after a visual observation has been conducted. The highest degree of consumers’ preferences toward PT in regard to their good sensory attributes and its nutritional density unhesitatingly revealed that PT is the best formulation of ITD for commercialization purpose.en_US
dc.identifier.citationOmar, S. R. (2021). Development of Innovative Prophetic Food: Effect of Different Genotypes of Barley (Shaeer) on Quality Characteristics of Instant Talbina Drink: Pembangunan Makanan Sunnah Inovatif: Kesan Perbezaan Genotip Barli (Shaeer) Terhadap Karakteristik Kualiti Minuman Talbina Segera. Sains Insani, 6(3). https://doi.org/10.33102/sainsinsani.vol6no3.355en_US
dc.identifier.doi10.33102/sainsinsani.vol6no3.355
dc.identifier.epage7
dc.identifier.issn0127-7871
dc.identifier.issue3
dc.identifier.other2223-17
dc.identifier.spage1
dc.identifier.urihttps://sainsinsani.usim.edu.my/index.php/sainsinsani/article/view/355
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/15218
dc.identifier.volume6
dc.language.isoenen_US
dc.publisherUSIM Pressen_US
dc.relation.ispartofJurnal Sains Insanien_US
dc.subjectbarley; functional; nutrient; prophetic; talbina, barli; berfungsi; nutrien; sunnah; talbinaen_US
dc.titleDevelopment of Innovative Prophetic Food: Effect of Different Genotypes of Barley (Shaeer) on Quality Characteristics of Instant Talbina Drinken_US
dc.title.alternativePembangunan Makanan Sunnah Inovatif: Kesan Perbezaan Genotip Barli (Shaeer) Terhadap Karakteristik Kualiti Minuman Talbina Segeraen_US
dc.typeArticleen_US
dspace.entity.typePublication

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