Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull-less barley

Background and objectives Hull-less barley provides health benefits, but it is not consumed widely because of its poor processing performance and eating quality of end products. In this study, cookies from 23 whole hull-less barley varieties including waxy and ordinary types were prepared, and its nutritional composition, in vitro digestibility, and textural properties were evaluated. Findings Wide variations were observed in the properties of different cookies. Waxy cookies were higher in protein and beta-glucan contents (10.08% and 5.46%) than ordinary ones (8.27% and 3.83%, respectively), but lower in equilibrium concentration of hydrolysis (C-infinity), glycemic index (GI), rapidly digestible starch (RDS), and resistant starch (RS) contents which corresponded to its higher crystallinity and more number of crystalline peaks. Besides, waxy cookies tended to be more crispy, hard, and chewy than ordinary ones. Correlation analyses indicate that amylose and total starch positively influenced starch hydrolysis, but negatively affected cookie texture. Conversely, both protein and beta-glucan corresponded with a low estimated GI and high textural parameters. Conclusions Waxy cookies retained higher nutritional value and potential health benefits. Meanwhile, waxy cookies gained desirable sensory properties as well as ordinary ones. Significance and novelty The major components of barley grain significantly influenced the nutritional value, in vitro starch digestibility, and texture of 100% whole hull-less barley cookies, and waxy type could be more beneficial to human health.