Process optimization of nutritious whey incorporated wheat-barley buns and assessment of their physical, nutritional, and antioxidant profiles.

The present study investigated the effect of independent variables, i.e., barley flour (30 to 50%), water content in liquid whey (83.3 to 93.3%), and dough resting time (90 to 150 min), on liquid whey incorporated wheat-barley buns (L_WWB_b). To optimize the independent variables, Response Surface Methodology using Box–Behnken design was applied, and their effect on the overall acceptability score, crude fat (g), total dietary fiber (g), firmness (g), and springiness (g) were observed. The optimized nutritious L_WWB_b was obtained at barley flour (45.60%), water content in liquid whey (91.70%), and dough resting time (125 min). Comparative analysis of optimized L_WWB_b (O-L_WWB_b) and refined wheat flour bun (RW_b) were done for physical and nutritional characteristics. The results of comparative analysis revealed that O-L_WWB_b has 2.95 g/100 g, 51.51 mg/100 g, 158.39 mg/100 g, 1.95 mg/100 g, and 26.96% more fiber, calcium, phosphorus, iron, and antioxidant activity, respectively, as compared to RW_b. The study discloses that highly nutritious buns can be developed successfully by utilizing liquid whey and wheat-barley flour. [ABSTRACT FROM AUTHOR]