<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Barley (<italic>Hordium vulgare</italic> L.) grain is an important food ingredient due to the presence of essential compounds like <italic>β</italic>-glucans, proteins, resistant starch, phenolic compounds etc. <italic>β</italic>-glucans are able to lower cholesterol level in blood plasma and the glycaemic index, to enhance lipid metabolism and to reduce the risk of colon cancer. Hulless barley cultivars are more suitable to the human diet, because the hulls can be easily removed, as well as minimal grain processing in food production contributes to the full benefit of the whole grain. Several studies show that hulless grains have a higher digestible energy, and they have higher protein content compared to hulled grains. Different cultivars have unique composition and physical properties. The hulless barley cultivars are less studied than hulled barley and oats. The aim of this study was to evaluate the fermentation characteristics of flakes of different hulless barley cultivars <italic>in vitro</italic> and to analyse the fermentation pattern of <italic>β</italic>-glucans and proteins. Samples of six hulless barley cultivar flakes with different <italic>β</italic>-glucan (4.17–6.59%), soluble dietary fibre (18.1–32.0%) and resistant starch (0.74–10.65%) content were boiled in water 10 min, and the obtained porridge samples were treated under in vitro fementation conditions. The concentration of fermented porridge solids as well as <italic>β</italic>-glucans and proteins was measured. The concentration of undigested solids varied from 38.3 to 61.0% depending on barley cultivar. The concentration of protein was not significantly changed, but <italic>β</italic>-glucan concentration was significantly decreased after <italic>in vitro</italic> digestion comparing to indigestible samples.</p>
</abstract>

Barley (Hordium vulgare L.) grain is an important food ingredient due to the presence of essential compounds like β-glucans, proteins, resistant starch, phenolic compounds etc. β-glucans are able to lower cholesterol level in blood plasma and the glycaemic index, to enhance lipid metabolism and to reduce the risk of colon cancer. Hulless barley cultivars are more suitable to the human diet, because the hulls can be easily removed, as well as minimal grain processing in food production contributes to the full benefit of the whole grain. Several studies show that hulless grains have a higher digestible energy, and they have higher protein content compared to hulled grains. Different cultivars have unique composition and physical properties. The hulless barley cultivars are less studied than hulled barley and oats. The aim of this study was to evaluate the fermentation characteristics of flakes of different hulless barley cultivars in vitro and to analyse the fermentation pattern of β-glucans and proteins. Samples of six hulless barley cultivar flakes with different β-glucan (4.17–6.59%), soluble dietary fibre (18.1–32.0%) and resistant starch (0.74–10.65%) content were boiled in water 10 min, and the obtained porridge samples were treated under in vitro fementation conditions. The concentration of fermented porridge solids as well as β-glucans and proteins was measured. The concentration of undigested solids varied from 38.3 to 61.0% depending on barley cultivar. The concentration of protein was not significantly changed, but β-glucan concentration was significantly decreased after in vitro digestion comparing to indigestible samples.

<italic>In-Vitro</italic> Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes

Latvia University of Life Sciences and Technologies

Department of Plant Breeding and Agroecology

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes

Barley (Hordium vulgare L.) grain is an important food ingredient due to the presence of essential compounds like β-glucans, proteins, resistant starch,...

In-Vitro Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes

Data publikacji: 14 gru 2021

Zakres stron: 438 - 443

Otrzymano: 22 mar 2021

Przyjęty: 10 lis 2021

DOI: https://doi.org/10.2478/prolas-2021-0065

Słowa kluczowe
grain digestion, porridge solids, -glucans, protein, resistant starch

© 2021 Kristīne Majore et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

In-Vitro Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes

Data publikacji: 14 gru 2021

Zakres stron: 438 - 443

Otrzymano: 22 mar 2021

Przyjęty: 10 lis 2021

DOI: https://doi.org/10.2478/prolas-2021-0065

Słowa kluczowegrain digestion, porridge solids, -glucans, protein, resistant starch

© 2021 Kristīne Majore et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Słowa kluczowe
grain digestion, porridge solids, -glucans, protein, resistant starch