{"id":11434,"date":"2026-08-31T06:00:16","date_gmt":"2026-08-31T06:00:16","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=11434"},"modified":"2026-08-31T06:00:16","modified_gmt":"2026-08-31T06:00:16","slug":"effect-of-barley-germination-and-the-addition-of-oats-and-quinoa-on-the-quality-of-non-alcoholic-barley-syrup","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=11434","title":{"rendered":"Effect of Barley Germination and the Addition of Oats and Quinoa on the Quality of Non-Alcoholic Barley Syrup"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\"><strong>Ahmed Shaheen<sup>*1<\/sup>, Hoda Habbal <sup>2 <\/sup>and Bassam Al-oklah <sup>3<\/sup><\/strong><\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: 'times new roman', times, serif;\">1General Organization for Food Industries, Ministry of Economy and Industry, Damascus, Syria.<\/span><br \/>\n<span style=\"font-family: 'times new roman', times, serif;\">2 Department of Food Sciences, Faculty of Agricultural Engineering, University of Damascus, Damascus, Syria.<\/span><br \/>\n<span style=\"font-family: 'times new roman', times, serif;\">3 Department of Industrial and Food Technologies, General Authority for Biotechnology, Damascus, Syria.<\/span><br \/>\n<span style=\"font-family: 'times new roman', times, serif;\">(*Corresponding author:Eng. Ahmed Shaheen, E-Mail: <a href=\"mailto:ahmadshaheen684@gmail.com\">ahmadshaheen684@gmail.com<\/a>, Phone: 0998561438).<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\">Received:1 \/11 \/ 2025\u00a0 \u00a0 Accepted: 24\/02 \/ 2026<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\"><strong>Abstract<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\">The research was conducted during 2023-2024 at the Laboratory of the Faculty of Agriculture and the Industrial and Food Technology Laboratory at the General Authority for Biotechnology. The study aimed to examine the effect of the germination process and the addition of oats and quinoa on some quality indicators of non-alcoholic barley syrup. Several physical and chemical indicators were studied. The results showed that the germination process significantly (p&lt;0.05) and positively affected the concentrations of total soluble solids, phenols, and antioxidant activity, with these indicators increasing from 3.20 to 10.40%, from 27 to 38.7 mg gallic acid equivalents\/100 ml, and from 365 to 570 \u00b5g ascorbic acid equivalents\/100 ml, respectively, in syrups prepared from germinated barley compared to syrups prepared from raw barley. The addition of quinoa to the germinated barley resulted in an increase in antioxidant activity, reaching 696.8 \u00b5g ascorbic acid equivalents\/100 ml compared to the addition of oats. The results of the sensory evaluation showed that the germination process improved the sensory properties of the syrup compared to the non-germinated one, while significant differences in taste were recorded between the germinated barley syrup samples and the samples with added quinoa and germinated oat.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><strong>Keywords:<\/strong> barley syrup, germination, quinoa, oat, phenolics, antioxidant activity<\/span><\/p>\n<p><strong><span style=\"font-family: 'times new roman', times, serif;\">\u00a0Full paper in Arabic: <a href=\"http:\/\/agri-research-journal.net\/SjarEn\/wp-content\/uploads\/v13n4p2.pdf\">PDF<\/a><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ahmed Shaheen*1, Hoda Habbal 2 and Bassam Al-oklah 3 1General Organization for Food Industries, Ministry of Economy and Industry, Damascus, Syria. 2 Department of Food Sciences, Faculty of Agricultural Engineering, University of Damascus, Damascus, Syria. 3 Department of Industrial and &hellip; <a href=\"https:\/\/agri-research-journal.net\/SjarEn\/?p=11434\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11434","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11434","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11434"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11434\/revisions"}],"predecessor-version":[{"id":11435,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11434\/revisions\/11435"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}