Production of ß-glucan enriched flour from waxy barley

• DOI: 10.1016/j.jcs.2020.102989
• Publication Date: 2020-05-01T06:30:30Z
• Authors: Maria Cristina Me...; Elisa De Arcangelis; Tiziana Candigliota; Maria Carmela Tri...; Emanuele Marconi
• Keywords: 2. Zero hunger; 0404 agricultural biotechnology; 04 agricultural and veterinary sciences; Air classification; Functional foods; Pasting properties; Starch; Waxy barley; β-glucans

Abstract Starch (total, amylose and amylopectin), β-glucans (total, soluble and insoluble) and pasting properties of waxy and normal barley genotypes were assessed. Waxy genotypes showed higher β-glucans content, lower starch amount and higher viscosity than normal genotypes. The USA2 waxy genotype characterized by higher β-glucans content, has been subjected to dehulling, pearling, and pin-milling and then to air classification to obtain an enriched flour that showed higher dietary fiber (23.4% d.w.) and β-glucans content (15.3% d.w.) The obtained enriched flour could be used for the production of functional foods (pasta, bread, biscuits etc) that satisfy the requirements of FDA and EU Regulation.