Production of ß-glucan enriched flour from waxy barley. (May 2020)

• Record Type: Journal Article
• Authors: Messia, Maria Cristina; De Arcangelis, Elisa; Candigliota, Tiziana; Trivisonno, Maria Carmela; Marconi, Emanuele
• Is Part Of: Journal of cereal science. Volume 93(2020)
• Publication Date: 2020-05
• Subjects: Waxy barley -- β-glucans -- Starch -- Pasting properties -- Air classification -- Functional foods; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2020.102989
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: Starch (total, amylose and amylopectin), β-glucans (total, soluble and insoluble) and pasting properties of waxy and normal barley genotypes were assessed. Waxy genotypes showed higher β-glucans content, lower starch amount and higher viscosity than normal genotypes. The USA2 waxy genotype characterized by higher β-glucans content, has been subjected to dehulling, pearling, and pin-milling and then to air classification to obtain an enriched flour that showed higher dietary fiber (23.4% d.w.) and β-glucans content (15.3% d.w.) The obtained enriched flour could be used for the production of functional foods (pasta, bread, biscuits etc) that satisfy the requirements of FDA and EU Regulation. Graphical abstract: Image 1 Highlights: Waxy barleys genotypes showed higher β-glucans content, lower starch amount and higher viscosity than normal genotypes. Waxy barley is an interesting and suitable cereal for the enrichment of bioactive compounds. β-Glucans enriched flour by air classification could be a good ingredient for functional foods preparation.