الفهرس 
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Abstract
present investigation was carried out to study the possibility of producing resistant starch from Hull less Barley kernels produced and evaluated its chemical, physical and rheological properties of these types from resistant starches and compared with others native barley starches. After that using it in producing special balady bread for people who suffering from obesity, diabetes and hypercholestermic blood level.
Hull less barley grain 5, 10 and 15%, native and modified starch 10, 20 and 30% with wheat flour 82% extraction were blended for production of balady bread, the products were determined for their chemical composition and sensory evaluated. The obtained results were summarized in the following:
1. Chemical Composition of barley whole grain (100% extraction)
The moisture contents were 9.27, 9.19 and 9.37% in six row barley cultivars (Giza 123, 124 and Giza 125), respectively. (On dry weight bases). While, the moisture content was higher in Giza 129 -hull-less barley cultivars-(i.e. 9.92 %) than in two row barley cultivars (Giza 126 and 128 which were i.e. 9.87 and 9.81 %, respectively).
2. Chemical composition of barley starches:
Starch extracted from barley whole grain (100% extraction) were found to be 48, 49, and 50% for six raw barly and two raw barley cultivars (Giza 126, 128 and 129), respectively.
The chemical composition of native barley starch were 0.76, 0.82 and 0.63% protein, 0.06, 0.08, and 0.07% lipid, 0.36, 0.41 and 0.22% fiber, 0.31, 0.38 and 0.23% ash, and 98.69, 98.56 and 98.85% total carbohydrates for Giza 126, 128 and 129, respectively.
While, the chemical composition of heat cycling modified starch were 0.75, 0.83 and 0.60% protein, 0.01, 0.03, and 0.02% lipid, 0.33, 0.34 and 0.20% fiber, 0.29, 0.33 ,and 0.22% ash, and 98.69, 98.56 and 98.81% total carbohydrates for Giza 126, 128 and 129, respectively.
On the other hand, the chemical composition of autoclaved modified starch were 0.76, 0.82 and 0.61% protein , 0.02, 0.06, and 0.05% lipid, 0.34, 0.21 and 0.21% fiber, 0.30, 0.35 and 0.22% ash, and 98.37, 98.90 and 98.91% total carbohydrates for Giza 126, 128 and 129, respectively.
But, the chemical composition of extruded modified starch were 0.76, 0.80 and 0.59% protein, 0.01, 0.04 and 0.04% lipid, 0.33, 0.30 and 0.18% fiber, 0.29, 0.30 and 0.21% ash, and 98.69, 98.56 and 98.98% total carbohydrates for Giza 126, 128 and 129, respectively.
• Amylose content in barley starches types:
o In native starches amylase contents were 38.82, 33.98, and 35.15% for Giza 126, 128 and 129, respectively.
o In modified starches types amylase contents were 29.65: 32.96%, 27.58: 30.73%, and 28.86: 33.6% for Giza 126, 128 and 129, respectively.
• Alkali No. values between native and modified starches types have non-significant changes.
• Resistant starch ratios were highest in heat cycling then extruded then autoclaved modified starches compared to native starches for Giza 126, 128 and 129, respectively.
3. Physical Properties of barley Starches:
• Concerning of swelling power showed high values in autoclaved followed by extruded then heat cycling modified starches compared to native starches for Giza 126, 128 and 129, respectively.
• Solubility showed high values in extruded followed by autoclaved then heat cycling modified starches compared to native starches for Giza 126, 128 and 129, respectively.
• from X-ray diffractogram the crystallinity of starch heat cycling modified starch it was low crystallinity compared to same cultivars native starches.
4. Rheological properties of dough.
4.1. Farinograph properties.
The obtained data indicated that replacement of wheat flout (82% extraction) by different resistant starch types lead to increase the water absorption in positive relation and development time of dough. However, the addition of resistant starches caused increase the dough stability in pre gelatinized starch compared to control. The Weakening of dough it’s increased by resistant starch addition increasing
4.2. Amylograph properties:
• The transition points were 69 and 43.5°C for native starch, and heat cycle modified starch, respectively.
• Maximum viscosity at 50° were 1940 and 735 B.U. for native starch, and heat cycle modified starch, respectively.
• Concerning of viscosity at 95°C were 1040, and 305 B.U. to native starch, and heat cycle modified starch, respectively.
4.3. Extensograph parameters:
• The addition of modified starches (native and heat cycle treatment) increased dough extensibility (E) when compared with control.
• Resistant to extension showed decrement in its value especially in the blend 10% heat cycle modified starch.
• The dough energy of mixing wheat flour with native starch was lower than control but this value was increased to by mixing wheat flour with heat cycle hull-less barley starch.
5. Organolyptic evaluation of balady bread:
• By addition of different ratios of whole barley kernels 5, 10, 15% under study to wheat flour 82% extraction for each cultivar (Giza 126, 128 and 129) compared to control. Overall score of sensory evaluation for balady bread made from blends contained 5, 10 and 15% were very good, good, and acceptable respectively.
• Sensory evaluation of balady bread produced from blends contained wheat flour and modified starch types under this study: there were no significant differences between balady bread produced by addition 10% compared to control. But loaves were made from blends contained 10% resistant starches possessed very good categories and those were made from blends contained 20% resistant starches possessed good categories. Overall score of bread made from blends contained 30% resistant starches it was acceptable.
6. Effect of the ingestion of tested resistant barley starches on the biochemical functions and health status for the experimental animals:
• Feeding diabetic rats on diets containing different ratios of whole hull less barley kernels 5, 10 and 15% and barley starch native and modified 10, 20 and 30% decreased body weight, total food intake, feed efficiency compared to control.
• Body weight exhibited significant decreased when feed on diet contained 10% whole grain, native starch. Also 30% of modified starch for all types had the same effect.
• The liver weight of diabetic rats exhibited significant increase compared to healthy
• There is no significant deference in diabetic rats’ liver, spleen, heart, and brain weight which fed on diet with resistant starch types under study compared to negative control.
• Concerning of lipid profile (cholesterol, triglycerides, H.D.L. and L.D.L.) and kidney function (urea and creatinine) there is positive correlation between addition ratios of rats fed whole grain and modified starches diets and reach normal level compared to hyperglycemic rats (positive control). In particular heat cycle modified starch.
• Feeding on diets containing resistant starch led to decrease serum glucose of diabetic rats to normal levels.
• The same concentrate of resistant starch led ALT and AST to reach normal levels in hyperglycemic rats, that’s indicate to improving the liver function in hypercholesterolemic rats feeding resistant starch in diets compared to positive control rats.
Recommendation
1. It can be produced Egyptian balady bread with substitution wheat flour by 15% whole grain with acceptable changes.
2. It can be produced Egyptian balady bread with substitution wheat flour by 30% resistant starch with no significant changes.
3. Uses the resistant starches in the blends with wheat flour with 45% ratio without significant differences in organolyptic test.
4. It can be produced bakery product by 30%resistant starch for celiac people with low organolyptic properties.
5. The products involved resistant starch has long staling period.
6. Feeding diets containing resistant starch lead to reducing the body weight gain its suitable to man suffer from obesity, consumption diets containing resistant starch can reducing in triglycerides and H.D.L. and L.D.L. that suitable for human afraid of chronic heart disease, resistant starches reduce glucose levels there for suitable for diabetic, at last the resistant starch consumption enhance liver functions.