A Functional Flatbread (Bazlama): High in Beta-Glucan and Plant-Based Protein Content

Area of Science:

• Food Science
• Nutritional Science
• Cereal Science

Background:

• Traditional bazlama often lacks sufficient fiber and protein.
• Developing functional foods with enhanced nutritional profiles is a growing area of research.
• Barley and lentils are recognized for their health benefits, including high beta-glucan and protein content.

Purpose of the Study:

• To develop a functional bazlama with a lower glycemic index (GI), high beta-glucan, and rich plant-based protein.
• To evaluate the impact of incorporating hull-less barley flour and lentil flour on bazlama's nutritional and functional properties.
• To determine if supplemented bazlama meets criteria for health claims.

Main Methods:

• Bazlama was produced by supplementing wheat flour with varying percentages (15%, 30%, 45%) of hull-less barley flour and lentil flour.
• Mixed bazlama samples were created using combinations of barley and lentil flours.
• Glycemic index (GI), beta-glucan content, protein content, phenolic content, and antioxidant capacity were analyzed.

Main Results:

• A bazlama supplemented with 45% barley flour provided 3g of beta-glucan, meeting health claim thresholds.
• Supplementation with 30% and 45% lentil flour resulted in "high protein" status.
• Supplemented bazlama samples exhibited medium GI values, with one mix showing the lowest GI; phenolic content and antioxidant capacity increased with higher supplementation levels.

Conclusions:

• Hull-less barley and lentil flours can be effectively incorporated into traditional bazlama to improve its nutritional and functional attributes.
• The developed functional bazlama offers a healthier alternative with reduced GI and increased protein and antioxidant properties.
• This study highlights the potential of using barley and lentils to create value-added flatbread products.