Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production
More details
Hide details
Publication date: 2017-06-30
Pol. J. Food Nutr. Sci. 2017;67(2):151–158
By developing new varieties suitable for production of healthy products, given the greater consumer and manufacturer focus on the functional ingredients and nutritional properties of barley, new opportunities to incorporate barley into human foods are created. Therefore, the aim of investigation was to analyze grain composition of barley varieties and perspective breeding lines bred in Latvia and evaluate its functional ingredients depending on varieties, year and nitrogen fertilizer rates. The content of protein, starch, β-glucans, total dietary fiber, composition of amino acids and α-tocopherol were determined in the studied samples. The results of two-year analysis showed that the protein content in barley grain samples ranged from 10.5 to 13.9%, total dietary fiber - from 18.74 to 20.82%, but the content of β-glucans ranged from 3.44 to 4.97%. The amount of α-tocopherol was determined to range from 7.21 to 8.58 mg/kg, and the sum of essential amino acids - from 31.5 to 38.9 g/kg. Although covered barley varieties demonstrated a higher content of such functional ingredients as α-tocopherol, total dietary fiber and β-glucans, naked barley grains had a higher protein content, the sum of essential amino acids, and, particularly lysine, was not far behind in recommended amount by nutrition experts.
Response of soil microbial communities to the application of a formulated Metarhizium brunneum biocontrol strain
Johanna Mayerhofer, Hannes Rauch, Martin Hartmann, Franco Widmer, Florian Gschwend, Hermann Strasser, Adrian Leuchtmann, Juerg Enkerli
Biocontrol Science and Technology
A tiered approach to genome-wide association analysis for the adherence of hulls to the caryopsis of barley seeds reveals footprints of selection
Celestine Wabila, Kerstin Neumann, Benjamin Kilian, Volodymyr Radchuk, Andreas Graner
BMC Plant Biology
Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley
Xiao‐Qing Deng, Zhi‐Fen Pan, Qiao Li, Guang‐Bing Deng, Hai Long, Nima Tashi, Yun Zhao, Mao‐Qun Yu
Cereal Chemistry
Functional Food Ingredients from Plants
María Ciudad-Mulero, Virginia Fernández-Ruiz, Mª Matallana-González, Patricia Morales
Variation in gluten protein and peptide concentrations in Belgian barley malt beers
H.G. Watson, A.I. Decloedt, D. Vanderputten, Landschoot Van
Journal of the Institute of Brewing
Evaluation of the Productivity of New Spring Cereal Mixture to Optimize Cultivation under Different Soil Conditions
Danuta Leszczyńska, Agnieszka Klimek-Kopyra, Krzysztof Patkowski
Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health
Nirmala P., Iris Joye
Highland barley: Chemical composition, bioactive compounds, health effects, and applications
Mohammed Obadi, Jun Sun, Bin Xu
Food Research International
Improving nutritional value of products with flour of the hulless barley cultivar ‘Kornelija’ as an ingredient
Vita Sterna, Mara Bleidere, Martins Sabovics, Alberts Auzins, Ieva Leimane, Agnese Krievina
Performance and Stability of Agronomic and Grain Quality Traits of Latvian Spring Barley Varieties
Māra Bleidere, Ilze Grunte, Linda Legzdiņa
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Highland barley starch (Qingke): Structures, properties, modifications, and applications
Mohammed Obadi, Yajing Qi, Bin Xu
International Journal of Biological Macromolecules