Chemical composition profile of some selected barley products with the fractional composition of dietary fibre taken into consideration
2008
Rzedzicki, Z. | Wirkijowska, A.,Akademia Rolnicza, Lublin (Poland). Zaklad Inzynierii i Technologii Zboz
The following food products of barley were analysed: 3 types of instant barley flakes, 4 types of pearl barley groats, and 2 types of pearl barley grits. Porridge oat and corn flakes were used as a comparison material. The following parameters were measured: content of water, raw ash, protein, fat, and fibre's fractional composition. The analysis was performed using three methods: detergent method, Weende's method, and enzymatic metod. The products analysed were characterized by the moderate protein content, high dietary fibre content, and very low water solubility index. These types of cereal products meet the criteria of the most recent nutritional recommendations and should be qualified for the basis of the Harvard food pyramid
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