A flour made from waxy, hulless barley, CDC Alamo, was subjected to air classification to obtain a coarse fraction enriched in β-glucans. Different percentages of semolina (20 and 30%) were replaced with this β-glucan-enriched barley flour to prepare functional couscous in a traditional manner (hand rolling). The couscous produced was evaluated for particle size distribution, chemical composition, gelatinized starch, furosine content and cooking quality. The incorporation of β-glucan-enriched barley flours in couscous production did not cause significant changes in the characteristics or properties of the final product, which had high total dietary fibre content (9.8 and 7.42% for mixtures 70/30 and 80/20, respectively) and β-glucans (4.09 and 2.79% for mixtures 70/30 and 80/20, respectively) compared to that of semolina control couscous (3.61% fibre and 0.18% β-glucans), fully meeting the FDA and Reg. UE 432/2012 requirements for health claims made on foodstuffs.

Development of functional couscous enriched in barley β-glucans

Messia, Maria Cristina;Oriente, Manuela;Angelicola, Martina;De Arcangelis, Elisa;Marconi, Emanuele
2019

Abstract

A flour made from waxy, hulless barley, CDC Alamo, was subjected to air classification to obtain a coarse fraction enriched in β-glucans. Different percentages of semolina (20 and 30%) were replaced with this β-glucan-enriched barley flour to prepare functional couscous in a traditional manner (hand rolling). The couscous produced was evaluated for particle size distribution, chemical composition, gelatinized starch, furosine content and cooking quality. The incorporation of β-glucan-enriched barley flours in couscous production did not cause significant changes in the characteristics or properties of the final product, which had high total dietary fibre content (9.8 and 7.42% for mixtures 70/30 and 80/20, respectively) and β-glucans (4.09 and 2.79% for mixtures 70/30 and 80/20, respectively) compared to that of semolina control couscous (3.61% fibre and 0.18% β-glucans), fully meeting the FDA and Reg. UE 432/2012 requirements for health claims made on foodstuffs.
http://www.elsevier.com/inca/publications/store/6/2/2/8/5/9/index.htt
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11695/83318
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 8
  • ???jsp.display-item.citation.isi??? ND
social impact