Purple, high β-glucan, hulless barley as valuable ingredient for functional food

Martínez-Subirà, Mariona; Romero, Marı́a-Paz; Puig, Eva; Macià, Alba; Romagosa, I.; Moralejo, Marian

doi:10.1016/j.lwt.2020.109582

Cited by 33 publications

(16 citation statements)

References 36 publications

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“…Research is also underway to obtain bread products with increased antioxidant activity. Similar optimal ratios have been calculated for the addition of flour from the grain of the naked pigmented barley cultivar Granal 32, which shows increased antioxidant activity of 10 % (Gryaznov et al, 2019;Martínez-Subirà et al, 2020).…”

Section: Use Of Barley For Food Purposessupporting

confidence: 58%

Naked barley: taxonomy, breeding, and prospects of utilization

2022

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This review surveys the current state of taxonomy, origin, and utilization prospects for naked barley. The cultivated barley Hordeum vulgare L. incorporates the covered and naked barley groups. Naked barleys are divided into six-row naked barley (convar. сoeleste (L.) A. Trof.) and two-row naked barley (convar. nudum (L.) A. Trof.). The groups include botanical varieties differing in the structural features of spikes, awns, floret and spikelet glumes, and the color of kernels. The centers of morphogenesis for naked barley are scrutinized employing archeological and paleoethnobotanical data, and the diversity of its forms. Hypotheses on the centers of its origin are discussed using DNA marker data. The main areas of its cultivation are shown, along with possible reasons for such a predominating or exclusive distribution of naked barley in highland areas. Inheritance of nakedness and mechanisms of its manifestation are considered in the context of new data in genetics. The biochemical composition of barley grain in protein, some essential and nonessential amino acids, β-glucans, vitamins, and antioxidants is described. Naked barley is shown to be a valuable source of unique combinations of soluble and insoluble dietary fibers and polysaccharides. The parameters limiting wider distribution of naked barley over the world are emphasized, and breeding efforts that could mitigate them are proposed. Pathogen-resistant naked barley accessions are identified to serve as promising sources for increasing grain yield and quality. Main stages and trends of naked barley breeding are considered and the importance of the VIR global germplasm collection as the richest repository of genetic material for the development of breeding is shown.

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Section: Use Of Barley For Food Purposessupporting

confidence: 58%

Naked barley: taxonomy, breeding, and prospects of utilization

2022

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“…Additionally, HB contains more protein but less gluten than other grains. To decrease the risk of wheat-related pathologies (e.g., coeliac disease) while improving the sensory and nutritional qualities of grain-based foods, HB flour is usually mixed with other food formulations by partly substituting wheat or rice flour to make home-made cuisines, such as noodles [17], bread [18], biscuits [19], cookies [20], chapattis [21], rusks [22], and cakes [23]. As mentioned above, milling can affect the sensory and nutritional qualities of HB flour and their finished products made from food formulations which partially replace HB flour with other grains flours.…”

Section: Introductionmentioning

confidence: 99%

Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions

Zhao

Ming

Zhao

et al. 2022

Foods

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Highland barley (HB) is commonly milled into flour for direct consumption or further processed with other food formulations. Nevertheless, the association between milling and HB flour properties remains lacking. This work studied the effect of particle sizes (coarse, 250–500 μm; medium, 150–250 μm; fine, <150 μm) on physicochemical and nutritional properties of raw and sand-roasted HB flour. Gelatinization enthalpy decreased with increasing particle sizes of raw HB flour, while no endothermic transitions were observed in sand-roasted flour. Sand roasting destroyed starch granules and decreased short-range molecular order. Starch digestibility increased while total short-chain fatty acids (SCFAs) production decreased with decreasing particle sizes in all samples. The relative crystallinity of sand-roasted HB flour decreased by 80–88% compared with raw samples. Sand roasting raised in vitro starch digestibility, while total SCFAs during in vitro fecal fermentation decreased. Sand-roasted HB flour with particle sizes <150 μm had the highest starch digestibility (94.0%) but the lowest production of total SCFAs (1.89–2.24 mM). Pearson’s correlation analysis confirmed the relationship between the nutritional qualities of HB flour and milling.

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“…Fibre from different sources could be added to dairy products with the aim to enrich the range of nutrients, considering their water binding capacity, improving structure of the yogurt. Fibre rich products reduce hypertension, obesity, gastrointestinal disorders, coronary heart disease, diabetes and oncological diseases (Kalra and Jood, 2001;Shah et al, 2017;Martínez-Subirà et al, 2020). Enrichment of yogurt or other dairy products with fibre generates an increased interest in the development of functional products in order to provide a favourable effect on consumer health (Fazilah et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Increased levels of total fibre and soluble fibre like b-glucans (recommended daily intake is 3 g) (Liutkevièius et al, 2015) in food can reduce the cholesterol level in human blood (Havrlentová and Kraic, 2006;El Khoury et al, 2012), which contributes to the prevention of cardiovascular disease. b-glucans have a strong bifidogenic effect, contribute to the prevention of intestinal diseases, probably strengthening of the immune system, favourable modulating of the gut microbiome, and reinforcing of the intestinal barrier (Martínez-Subirà et al, 2020). Hull-less barley grain has the ability to lower the glycaemic index, which is favourable for diabetic patients (Jenkins et al, 2002;Meija et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Application of Hull-Less Barley Variety ‘Kornelija’ Grains for Yogurt Development

Dancīte¹,

Zagorska

Ķince³

et al. 2021

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Nowadays consumers are looking for new food products with added nutritional value. Therefore, producers and scientists develop new recipes and technologies with the aim to enrich products with fibres, vitamins, and probiotics. Since naked barley contains high concentration of soluble dietary fibre, including β-glucans, which have stabilising properties, it has a good potential for fermented dairy food development. The goal of the current study was to assess the application of hull-less barley grain ‘Kornelija’ for development of fibre-enriched yogurt. Milk was fermented with freeze-dried starter (Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus) by adding flour of ungerminated, 24 and 36 hours germinated barley grain (amount 2%, 3%, 4%) at 41 ± 1 oC up to pH 4.7 ± 1.0. pH of samples during fermentation, the colony forming units of lactic acid bacteria, viscosity, and concentration of fibres were determined. Results of the current study showed that flour from ungerminated, and 24 and 36 hours germinated barley grain, fortified yogurt with dietary fibre (from 0.89 to 1.77 g·100 kcal−1), promoted growth of lactic acid bacteria in the product, increased the viscosity and shortened fermentation time, but the significance of effects depended on the amount and type of added flour.

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Purple, high β-glucan, hulless barley as valuable ingredient for functional food

Abstract: Està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 4.0 de Creative Commons

Cited by 33 publications

References 36 publications

Naked barley: taxonomy, breeding, and prospects of utilization

Naked barley: taxonomy, breeding, and prospects of utilization

Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions

Application of Hull-Less Barley Variety ‘Kornelija’ Grains for Yogurt Development

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