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.
Production of ß-glucan enriched flour from waxy barley
Messia M. C.
;De Arcangelis E.;Candigliota T.;Marconi E.
2020-01-01
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
