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geng L, Li M, Zhang G, Ye L. Barley: a potential cereal for producing healthy and functional foods. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Barley is the fourth largest cereal crop in the world. It is mainly used for feeding, beer production and food. Barley is receiving more attention from both agricultural and food scientists because of its special chemical composition and health benefits. In comparison with other cereal crops, including wheat, rice and maize, barley grains are rich in dietary fiber (such as β-glucan) and tocols, which are beneficial to human health. It is well proved that diets rich in those chemicals can provide protection against hypertension, cardiovascular disease, and diabetes. Barley has been widely recognized to be great potential as a healthy or functional food. In this review, we present the information about the studies on physical structure of barley grain and the distribution of main chemical components, nutrient and functional composition of barley grain and their health benefits, and the approaches of improving and utilizing the nutrient and functional chemicals in barley grain. With the development of processing technologies, functional components in barley grains, especially β-glucan, can be efficiently extracted and concentrated. Moreover, nutrient and functional components in barley grains can be efficiently improved by precise breeding and agronomic approaches. The review highlights the great potential of barley used as healthy and functional foods, and may be instructive for better utilization of barley in food processing.
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Affiliation(s)
- La geng
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
| | - Mengdi Li
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
| | - Guoping Zhang
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
| | - Lingzhen Ye
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
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Maina NH, Rieder A, De Bondt Y, Mäkelä-Salmi N, Sahlstrøm S, Mattila O, Lamothe LM, Nyström L, Courtin CM, Katina K, Poutanen K. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods 2021; 10:foods10112566. [PMID: 34828846 PMCID: PMC8624990 DOI: 10.3390/foods10112566] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/08/2021] [Accepted: 10/15/2021] [Indexed: 12/16/2022] Open
Abstract
Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.
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Affiliation(s)
- Ndegwa H. Maina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
- Correspondence:
| | - Anne Rieder
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Noora Mäkelä-Salmi
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Stefan Sahlstrøm
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Outi Mattila
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
| | - Lisa M. Lamothe
- Nestlé Institute of Materials Science, Nestlé Research, Société des Produits Nestlé S.A. Route du Jorat 57, 1000 Lausanne 26, 1800 Vevey, Switzerland;
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland;
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
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Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain. Foods 2019; 8:foods8120680. [PMID: 31847194 PMCID: PMC6963557 DOI: 10.3390/foods8120680] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/06/2019] [Accepted: 12/10/2019] [Indexed: 12/13/2022] Open
Abstract
Two hull-less barley varieties were roller-milled, and breaks (B) and reduction flours (C), shorts, and bran were collected. Shorts, which mainly originate from endosperm cells with a smaller amount of the outer layers, had the largest yield (48.87–51.54%). Ash (0.82–3.10%) and protein (9.95–14.8%) increased from flours toward shorts and bran, while starch decreased (82.31–48.69%). In contrast to clear distribution differences in protein content (bran > shorts > C > B), albumins/globulins content was lowest in bran (0.78–0.90 g/100 gdw), and their distribution between fractions was uneven and genotype dependent. Distribution of hordeins (6.69–10.49 g/100 gdw) was more distinct and generally decreased in order from bran > B > shorts > C. The proportion of nutritionally poor C-hordeins in total hordeins varied from 28.33% to 30.24%, without significant differences between fractions. The β-glucan content varied from 0.80% to 7.49% with decreasing content in the order bran, shorts > C > B. Shorts and bran could be classified as moderate and high β-glucan flour (5.70–7.22%). The total phenolic and antioxidant activities ranged from 0.91 to 2.21 mg GAE/gdw and 28.81–72.06%, respectively. Ferulic and sinapic acids determined by high-performance liquid chromatography (HPLC) were major contributors to the antioxidant activity (45.16–1026.91 ug/gdw and 18.93–206.52 ug/gdw), respectively. The yield and high content of phytonutrients make hull-less barley shorts suitable for the production of health-promoting food and food supplements.
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Rieder A, Knutsen SH, Ballance S. In vitro digestion of beta-glucan rich cereal products results in extracts with physicochemical and rheological behavior like pure beta-glucan solutions – A basis for increased understanding of in vivo effects. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.033] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Pojić M, Dapčević Hadnađev T, Hadnađev M, Rakita S, Torbica A. Optimization of additive content and their combination to improve the quality of pure barley bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:579-590. [PMID: 28298671 PMCID: PMC5334214 DOI: 10.1007/s13197-016-2435-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/07/2016] [Accepted: 12/08/2016] [Indexed: 11/25/2022]
Abstract
The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and crumb lightness, crumb texture, average cell size and crumb density. OSA showed the most pronounced effect on specific bread volume, average cell size, crumb density and hardness. Interaction between OSA and Gl, as well as Gl and Xyl, respectively, increased and decreased the specific bread volume and crumb chewiness, while the interaction between OSA and Xyl decreased the specific volume decrease and increased crumb chewiness. An optimal barley bread formulation appeared to be the one containing 9.68% OSA, 2.0% Gl and 4.51 g/100 kg Xyl. This optimal barley bread formulation predicted an increment of 14-28% in volume and a decrease of 105-217% in crumb chewiness in comparison to formulations containing medium amounts of improvers (1% Gl, 5% OSA, 2.5 g/100 kg Xyl).
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Affiliation(s)
- Milica Pojić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Tamara Dapčević Hadnađev
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Slađana Rakita
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
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Djurle S, Andersson AA, Andersson R. Milling and extrusion of six barley varieties, effects on dietary fibre and starch content and composition. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.09.017] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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7
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Moza J, Gujral HS. Starch digestibility and bioactivity of high altitude hulless barley. Food Chem 2016; 194:561-8. [DOI: 10.1016/j.foodchem.2015.07.149] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Revised: 07/30/2015] [Accepted: 07/31/2015] [Indexed: 11/25/2022]
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8
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Wiege I, Sluková M, Vaculová K, Pančíková B, Wiege B. Characterization of milling fractions from new sources of barley for use in food industry. STARCH-STARKE 2015. [DOI: 10.1002/star.201500253] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Iva Wiege
- Department of Carbohydrates and Cereals; University of Chemistry and Technology Prague; Praha Czech Republic
| | - Marcela Sluková
- Department of Carbohydrates and Cereals; University of Chemistry and Technology Prague; Praha Czech Republic
| | | | - Blanka Pančíková
- Department of Carbohydrates and Cereals; University of Chemistry and Technology Prague; Praha Czech Republic
| | - Berthold Wiege
- Department of Safety and Quality of Cereals; Max Rubner-Institut, Federal Research Institute of Nutrition and Food; Detmold Germany
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9
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Viscosity based quantification of endogenous β-glucanase activity in flour. Carbohydr Polym 2015; 115:104-11. [DOI: 10.1016/j.carbpol.2014.08.075] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Revised: 07/08/2014] [Accepted: 08/13/2014] [Indexed: 11/19/2022]
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10
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The increasing use of barley and barley by-products in the production of healthier baked goods. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.10.005] [Citation(s) in RCA: 98] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Izydorczyk MS, McMillan TL, Kletke JB, Dexter JE. Effects of Pearling, Grinding Conditions, and Roller Mill Flow on the Yield and Composition of Milled Products from Hull-less Barley. Cereal Chem 2011. [DOI: 10.1094/cchem-10-10-0147] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. S. Izydorczyk
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St. Winnipeg, Manitoba, Canada R3C 3G8
- Corresponding author. E-mail:
| | - T. L. McMillan
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St. Winnipeg, Manitoba, Canada R3C 3G8
| | - J. B. Kletke
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St. Winnipeg, Manitoba, Canada R3C 3G8
| | - J. E. Dexter
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St. Winnipeg, Manitoba, Canada R3C 3G8
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12
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Kinner M, Nitschko S, Sommeregger J, Petrasch A, Linsberger-Martin G, Grausgruber H, Berghofer E, Siebenhandl-Ehn S. Naked barley-Optimized recipe for pure barley bread with sufficient beta-glucan according to the EFSA health claims. J Cereal Sci 2011; 53:225-230. [PMID: 31217668 PMCID: PMC6559324 DOI: 10.1016/j.jcs.2011.01.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
Abstract
Naked barley is an underutilized crop that is suitable for the production of functional food: it contains remarkable amounts of β-glucans, which are well known for their blood cholesterol and short-time blood sugar regulating properties and their impact on weight regulation. The aim of the present work was to develop naked barley bread with satisfying sensory characteristics and good baking qualities that could augment the intake of dietary fiber, especially β-glucans and therefore meet the requirements of the EFSA health claim for β-glucans. The results of the multiple response optimization suggest that the elevated use of water, malt flour and margarine in pure naked barley bread augment the sensory attractiveness whereas the use of acidifier and pre-gelatinized flour has a negative effect on the sensory quality.
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Affiliation(s)
- M Kinner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - S Nitschko
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - J Sommeregger
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - A Petrasch
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - G Linsberger-Martin
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - H Grausgruber
- Department of Applied Plant Sciences and Plant Biotechnology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - E Berghofer
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - S Siebenhandl-Ehn
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
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Zheng X, Li L, Wang Q. Distribution and molecular characterization of β-glucans from hull-less barley bran, shorts and flour. Int J Mol Sci 2011; 12:1563-74. [PMID: 21673907 PMCID: PMC3111618 DOI: 10.3390/ijms12031563] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2010] [Revised: 02/16/2011] [Accepted: 02/18/2011] [Indexed: 11/18/2022] Open
Abstract
Six hull-less barley cultivars widely grown in China were roller-milled to produce bran, shorts and flour fractions. The distribution and molecular characteristics of β-glucans from the three roller-milled fractions were investigated. The β-glucan contents in the six hull-less barley cultivars varied from 4.96% to 7.62%. For all the six cultivars, the shorts fraction contained the highest concentration of β-glucan (8.12–13.01%), followed by bran (6.15–7.58%) and flour (2.48–2.95%). Crude β-glucans were prepared from the three roller-milled fractions using aqueous sodium carbonate (pH 10). These preparations contained 45.38–71.41% β-glucan, 10.81–17.26% arabinoxylan, 2.6–9.6% protein, 2.7–9.0% starch, and 5.23–9.68% ash. Purification using α-amylase and β-xylanase in combination with pH adjustment and dialysis produced high purity β-glucan preparations (91–95%). The molecular weight (Mw) of β-glucan preparations from roller-milled fractions ranged from 117,600 to 852,400 g/mol. β-Glucan from flour had higher Mw than those from shorts and bran within the same cultivar, and β-glucan preparations from bran had the lowest Mw.
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Affiliation(s)
- Xueling Zheng
- Grain College, Henan University of Technology, Zhengzhou, 450052, China; E-Mail:
- Author to whom correspondence should be addressed; E-Mails: ; ; Tel.: +86-371-67789766; Fax: +86-371-67789306
| | - Limin Li
- Grain College, Henan University of Technology, Zhengzhou, 450052, China; E-Mail:
| | - Qi Wang
- Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph, Ontario, N1G 5C9, Canada; E-Mail:
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14
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Probabilistic methodology for assessing changes in the level and molecular weight of barley β-glucan during bread baking. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.119] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Bohnsack C, Ternes W, Büsing A, Drotleff AM. Tocotrienol levels in sieving fraction extracts of brewer’s spent grain. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-010-1419-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Sullivan P, O’Flaherty J, Brunton N, Arendt E, Gallagher E. Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1297-4] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Sullivan P, O’Flaherty J, Brunton N, Gee VL, Arendt E, Gallagher E. Chemical composition and microstructure of milled barley fractions. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1196-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Andersson AAM, Lampi AM, Nyström L, Piironen V, Li L, Ward JL, Gebruers K, Courtin CM, Delcour JA, Boros D, Fraś A, Dynkowska W, Rakszegi M, Bedo Z, Shewry PR, Aman P. Phytochemical and dietary fiber components in barley varieties in the HEALTHGRAIN Diversity Screen. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:9767-76. [PMID: 18921979 DOI: 10.1021/jf802037f] [Citation(s) in RCA: 92] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Ten different barley varieties grown in one location were studied for their content of tocols, folate, plant sterols, alkylresorcinols, and phenolic acids, as well as dietary fiber components (arabinoxylan and beta-glucan). The samples included hulled and hull-less barley types and types with normal, high-amylose, and waxy starch. The aim was to study the composition of raw materials, and therefore the hulls were not removed from the hulled barleys. A large variation was observed in the contents of all phytochemicals and dietary fibers. Two varieties from the INRA Clermont Ferrand barley program in France (CFL93-149 and CFL98-398) had high content of tocopherols and alkylresorcinols, whereas the variety Dicktoo was highest in dietary fiber content and phenolics. Positive correlations were found between 1000 kernel weight, alkylresorcinols, and tocols, as well as between dietary fiber content and phenolic compounds. The results demonstrate that the levels of phytochemicals in barley can likely be affected by breeding and that the contents of single phytochemicals may easily be adjusted by a right selection of a genotype.
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Affiliation(s)
- Annica A M Andersson
- Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, SE-750 07 Uppsala, Sweden.
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Izydorczyk M, Dexter J. Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.04.001] [Citation(s) in RCA: 354] [Impact Index Per Article: 22.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread. Food Chem 2008; 108:561-70. [DOI: 10.1016/j.foodchem.2007.11.012] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2007] [Revised: 11/06/2007] [Accepted: 11/07/2007] [Indexed: 11/30/2022]
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22
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Lagassé SL, Hatcher DW, Dexter JE, Rossnagel BG, Izydorczyk MS. Quality Characteristics of Fresh and Dried White Salted Noodles Enriched with Flour from Hull-less Barley Genotypes of Diverse Amylose Content. Cereal Chem 2006. [DOI: 10.1094/cc-83-0202] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- S. L. Lagassé
- The University of Manitoba, Food Science Dept. Currently at the Food Development Center, Portage La Prairie, MB, Canada
| | - D. W. Hatcher
- Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St. Winnipeg, MB. Canada, R3C 3G8
| | - J. E. Dexter
- Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St. Winnipeg, MB. Canada, R3C 3G8
| | - B. G. Rossnagel
- The Crop Development Center, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK. S7N 5A8, Canada
| | - M. S. Izydorczyk
- Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St. Winnipeg, MB. Canada, R3C 3G8
- Corresponding author. E-mail:
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Haraldsson AK, Rimsten L, Alminger M, Andersson R, Åman P, Sandberg AS. Digestion of barley malt porridges in a gastrointestinal model: Iron dialysability, iron uptake by Caco-2 cells and degradation of β-glucan. J Cereal Sci 2005. [DOI: 10.1016/j.jcs.2005.04.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from hull-less barley milling fractions. J Cereal Sci 2004. [DOI: 10.1016/j.jcs.2004.07.001] [Citation(s) in RCA: 107] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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Trogh I, Courtin C, Andersson A, Åman P, Sørensen J, Delcour J. The combined use of hull-less barley flour and xylanase as a strategy for wheat/hull-less barley flour breads with increased arabinoxylan and (1→3,1→4)-β-D-glucan levels. J Cereal Sci 2004. [DOI: 10.1016/j.jcs.2004.08.008] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Trogh I, Courtin CM, Delcour JA. Isolation and Characterization of Water-Extractable Arabinoxylan from Hull-less Barley Flours. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.5.576] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Isabel Trogh
- Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
- Corresponding author. Phone: + 32-16-321634. Fax: + 32-16-321997. E-mail:
| | - Christophe M. Courtin
- Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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