Barley bulger - a new option for the use of a hulless barley?
2019
Vaculova, Katerina | Sedlackova, Irena | Jirsa, Ondrej
Selected spring barley materials with a hullness grain type (varieties AF Cesar, AF Lucius and the new line KM 2551 with waxy starch) were studied for suitability for bulgur production. The bulgur was prepared at the institute of Food Engineering of the University of Gaziantep in Turkey. Chemical analyses have shown that, compared to the original grain, barley bulgur decreases the protein content (on average by about 2 %) and, depending on the variety, also partly the starch content, and conversely, increases the soluble fibre content - beta-glucans (0.2-0.4 %), fat, P and microminerals (Mn, Fe, Zn and Cu). There was a decrease in antioxidant activity by more than 60 %, total polyphenols content (by 28 %), and on the contrary there was an increase in vitamin B1 content (by up to 49 %). An experiment has shown that hulless barley is a suitable raw material for evaluation of the final product is influenced by the genotype of the barley materials used.
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