New approach to processing oats and barley
1998
Karklina, D. | Kreicbergs, V. | Skudra, L. | Dukalska, L. | Rukmanis, A. | Burtniece, I. (Latvian Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)
Oats and barley have beneficial effect as human food due to a high concentration of dietary fibre that contain beta-glucan. The objective of the given research was to obtain oat and barley grain compositions to get new and improved food systems. A new technology has been worked out for oat and barley grain processing. The technology is based on the use of industrial enzymes. The technology is explained. Products obtained by fermentation had nice acidity like yoghurt. During experiments the relations between soluble and insoluble fractions obtained by fermentation as well as their properties have been determined. The fractions obtained from oats and barley provide an easy way to increase the dietary fibre content in food products as well as to obtain new products.
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