Preparation of β‐glucan and antioxidant‐rich fractions by stone milling of hull‐less barley. (28th August 2019)

• Record Type: Journal Article
• Authors: Cajzek, Florijan; Bertoncelj, Jasna; Kreft, Ivan; Poklar Ulrih, Nataša; Polak, Tomaž; Požrl, Tomaž; Pravst, Igor; Polišenská, Ivana; Vaculová, Kateřina; Cigić, Blaž
• Is Part Of: International journal of food science & technology. Volume 55:Number 2(2020)
• Page Start: 681
• Page End: 689
• Publication Date: 2019-08-28
• Subjects: Antioxidants -- barley -- dietary fibre -- flour -- milling -- stone milling; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14322
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Stone milling of hull‐less barley in combination with size‐based separation of the milled fractions was used for preparation of flours with different compositions of macronutrients and bioactive compounds. According to similar compositions, specific milled fractions were combined to define three flours. The flour with the largest mass fraction (~70%) comprised particle sizes < 124 μm, which showed lower fibre, residual ash and antioxidant contents than the unfractionated flour. The flour with particles from 124 to 250 μm (~20% mass fraction) had >twofold greater β‐glucan content, and the flour with particles > 250 μm (~10% mass fraction) had >threefold greater content of antioxidants than unfractionated flour. Each of these three flour fractions represents valuable material that can be incorporated into bakery products to enhance functional and health‐related properties. Large enrichment factors of bioactive compounds in barley flours can be obtained using small‐scale and widely available milling equipment. Abstract : Fiber profile of hull‐less barley milling fractions.