Improving functional and nutritional profiles of barley flours with diverse starch types through pearling.
Food Chem
; 460(Pt 2): 140611, 2024 Dec 01.
Article
en En
| MEDLINE
| ID: mdl-39068808
ABSTRACT
A comparative analysis of chemical, functional, and digestive parameters was conducted on five new barley genotypes designed for food purposes, differing in starch type, ß-glucans, and arabinoxylan content. Both whole and pearled grain flours were examined. Amylose exhibited positive correlations with least gelation capacity (r = 0.60), gelation temperature (r = 0.90), and resistant starch (r = 0.80). Waxy varieties showed greater water-holding capacity, viscosity, and rapid digestibility compared to normal and high-amylose varieties. Pearling (10%) decreased arabinoxylans by 48% and proteins by 7%, while increasing ß-glucans by 8% and starch by 13%. Additionally, pearling improved viscosity and hydration parameters across varieties. This allowed normal and high-amylose genotypes to enhance their functional properties and nutritional value through increased ß-glucan and resistant starch content. This exploration advances the understanding of barley's functional attributes for food industry and underscores the potential of pearling to augment consumer nutritional value and health-promoting properties.
Palabras clave
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Almidón
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Hordeum
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Harina
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Valor Nutritivo
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article