Determination and Properties of Barley and Malt Polyphenoloxidase

Jerumanis, J.; Huynh, N. Van; Devreux, Anne-Marie

doi:10.1080/03610470.1976.12006182

Cited by 9 publications

(9 citation statements)

References 12 publications

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“…Oxidation products from the reaction of both of these enzymes can bind with proteins to yield undesirable pigmentation of noodles (Francis and Clydesdale 1975). Discoloration in barley-based products may occur due to oxidative polymerization of phenolic compounds catalyzed by PPO and inorganic ions (Jerumanis et al 1976;Theuer 2002). POD activity was also elevated in all HB flours relative to the wheat flour control.…”

Section: Raw Noodle Color and Appearancementioning

confidence: 93%

“…POD activity was also elevated in all HB flours relative to the wheat flour control. Discoloration in barley-based products may occur due to oxidative polymerization of phenolic compounds catalyzed by PPO and inorganic ions (Jerumanis et al 1976;Theuer 2002). Barley grain is unique among common cereals, being especially rich in numerous polyphenols, phenolic acids, proanthocyanidins, and catechins known for antioxidant properties (Bravo 1998).…”

Section: Raw Noodle Color and Appearancementioning

confidence: 99%

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Quality Characteristics of Yellow Alkaline Noodles Enriched with Hull‐less Barley Flour

Hatcher¹,

Lagassé

Dexter³

et al. 2005

Cereal Chem

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Cereal Chem. 82(1):60-69Roller milled flours from eight genotypes of hull-less barley (HB) with normal, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch were incorporated at 20 and 40% (w/w) with a 60% extraction Canada Prairie Spring White (CPSW, cv. AC Vista) wheat flour to evaluate their suitability as a blend for yellow alkaline noodles (YAN). The barley flour supplemented noodles were prepared using conventional equipment. Noodles containing 40% HB flour required less work input than the corresponding 20% blend noodles due to a higher water absorption at the elevated level of HB flour addition, which probably caused them to soften. The addition of any HB flour at either level to the CPSW flour resulted in significantly decreased brightness (L*) and yellowness (b*), elevated redness (a*), concomitant with a significantly greater number of specks per unit area of noodle sheet compared with the control flour. The addition of 40% HB flour to YAN decreased cook time and cooking losses. Noodle firmness, as determined by maximum cutting stress (MCS), was significantly increased by the addition of 40% HB flour. Noodle chewiness, as determined by the texture profile analysis (TPA), was affected by the type of starch in the barley samples; the addition of waxy and ZAW HB flour decreased chewiness, whereas normal and HA HB flour increased chewiness of composite noodles. MATERIALS AND METHODSFalcon, a 6-row normal starch HB genotype was obtained from James Farm (Winnipeg, MB) while the remaining 7 HB genotypes were obtained from the Crop Development Centre (CDC), University of Saskatchewan, Saskatoon, SK. All barley genotypes were grown in 1998. SB90354 is a 2-row normal starch genotype. CDC Candle and SR93135 are 2-row waxy starch genotypes, while CDC Alamo and SB94792 are 2-row zero amylose waxy starch genotypes. The high-amylose sister lines CDC-92-55-06-48 and CDC-92-55-06-54 are 6-row genotypes.The HB samples were tempered to 14.5% moisture and rested for 65 hr before pearling (20%) and milling. Milling was performed with a five-stand mill equipped with 25-cm diameter rolls in con-

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Section: Raw Noodle Color and Appearancementioning

confidence: 93%

Section: Raw Noodle Color and Appearancementioning

confidence: 99%

Quality Characteristics of Yellow Alkaline Noodles Enriched with Hull‐less Barley Flour

Hatcher¹,

Lagassé

Dexter³

et al. 2005

Cereal Chem

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“…Due to this, barley grains have a higher phenolic compound content, ranging from 0.2 to 0.4 %, than other cereal grains (Bendelow and LaBerge, 1979); the polyphenol content and level of polyphenol oxidase activity has been shown to vary dramatically between different barley genotypes (Quinde-Axtell and Baik, 2006). In other cereal grains, the phenolic compounds are mainly found in the hull, testa and aleurone (Nordviskt et al, 1984), whereas in the barley kernel they are dispersed throughout (Jerumanis et al, 1976).…”

Section: Bakery Products From Barleymentioning

confidence: 97%

Barley

Arendt¹,

Zannini²

2013

Cereal Grains for the Food and Beverage Industries

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Barley (Hordeum vulgare L.) has been one of the most important food grains since ancient times. Amongst cereals, it ranks fourth in quantity produced and cultivation area in the world. Barley has been cultivated commonly for centuries due its versatility, ability to adapt to unfavourable climate and soil conditions, and superior properties for the malting and brewing industries. The increased interest in barley as a human food ingredient results from studies which have shown barley to be an excellent source of dietary fi bre and, in particular, β-glucan. Barley kernels contain complex carbohydrates (mainly starch), have a low fat content and are moderately well-balanced in terms of protein to meet amino acid requirements, as well as minerals, vitamins (particularly vitamin E) and antioxidant polyphenols. In addition to its use in the production of malt for brewing, barley is used as whole-grain, pearled, raw-grain fl our, whole roastedgrains mature barley fl our and roasted-grain fl our for the production of breakfast cereals, stews, soups, pastas and noodles, as a coffee substitute and in porridges, sauces and baked products (including bread and fl at bread). Given the greater consumer and manufacturer focus on the physiological benefi ts and nutritional properties of barley and associated by-products, newly emerging opportunities exist for the incorporation of barley into human foods.

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“…Discoloration of food products containing barley occurs due to the complex oxidative polymerization of the numerous phenolic compounds (polyphenols, phenolic acids, proanthocyanidins and catechins) present in this grain. 46 Enrichment of YAN with either FRF significantly increased the number of specks per unit area at all time intervals examined (Fig 4). On average, YANenriched fiber fractions exhibited speck counts ∼150 times greater than the wheat flour control.…”

Section: Raw Noodle Color and Appearancementioning

confidence: 99%

The enrichment of Asian noodles with fiber‐rich fractions derived from roller milling of hull‐less barley

Izydorczyk¹,

Lagassé²,

Dw³

et al. 2005

J Sci Food Agric

129

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Fiber-rich fractions (FRF) derived from roller milling of waxy (W) and high amylose (HA) starch hull-less barley genotypes were evaluated for suitability as functional ingredients in fresh and dried white salted (WSN) and fresh yellow alkaline (YAN) noodles. FRF-W and FRF-HA both contained over 300 g kg −1 dietary fiber, and over 200 g kg −1 of β-glucans. Replacement of 250 g kg −1 Canada Prairie Spring White (cv AC Vista) wheat patent flour with the FRF posed no problems in noodle processing, although water absorption had to be substantially increased. All three noodle types enriched with the FRF were significantly darker and contained more brown specks than the wheat flour control noodles. The presence of the FRF reduced cooking time of fresh YAN and WSN by ∼50%. The addition of FRF improved cooked YAN texture, as evidenced by increased firmness and resistance to compression. FRF-enriched fresh WSN were comparable to the wheat flour control noodles for those parameters, whereas enrichment of dry WSN by FRF imparted less firmness and less chewiness. FRF-enriched fresh YAN and WSN offer consumer convenience due to shorter cooking time, improved nutritional quality and acceptable cooking quality. These features might make FRF-enriched noodles sufficiently attractive to health-conscious consumers to overcome the negative effects of color and appearance 

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Determination and Properties of Barley and Malt Polyphenoloxidase

Cited by 9 publications

References 12 publications

Quality Characteristics of Yellow Alkaline Noodles Enriched with Hull‐less Barley Flour

Quality Characteristics of Yellow Alkaline Noodles Enriched with Hull‐less Barley Flour

Barley

The enrichment of Asian noodles with fiber‐rich fractions derived from roller milling of hull‐less barley

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