Proximate analyses, beta-glucan, fiber and viscosity of select barley milling fractions
1996
Danielson, A.D. | Newman, R.K. | Newman, C.V. (Montana State University, Bozeman, Montana (USA). Department of Plant, Soil and Environmental Sciences)
Four barley genotypes, Azhul (waxy), Azhul sister-line (non-waxy), Waxbar (waxy) and Shonkik (waxy) were milled through an 8-roller dry mill following tempering to 10 percent moisture for 12 h. Fractions obtained were first break flour, flour, fifth middlings, red dog, break shorts, reduction shorts and bran. The fractions were analyzed for protein, ether extract, ash, starch, beta-glucans, neutral and acid detergent fiber (NDF and ADF, respectively), and acid viscosity. Protein was higher (P0.05) in fifth middlings, red dog, break shorts, reduction shorts and bran when compared to first break flour and flour. First break flour and flour contained the greatest (P0.05) concentration of starch and the least (P0.05) fiber while beta-glucan and fiber was concentrated (P0.05) in red dog, break and reduction shorts and bran. Acid viscosity was the greatest (P0.05) in the red dog fraction. Results of this experiment indicate that certain components of barley can be isolated in relatively high concentration in select milling fractions obtained roller-milling in a mill designed for wheat
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