Milling of barley to obtain beta-glucan enriched products

Citation
J. Kiryluk et al., Milling of barley to obtain beta-glucan enriched products, NAHRUNG, 44(4), 2000, pp. 238-241
Citations number
21
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
NAHRUNG-FOOD
ISSN journal
0027-769X → ACNP
Volume
44
Issue
4
Year of publication
2000
Pages
238 - 241
Database
ISI
SICI code
0027-769X(200008)44:4<238:MOBTOB>2.0.ZU;2-B
Abstract
The methods for laboratory and commercial milling of dehulled barley grain are described. In the laboratory-scale barley at 10%, 12% and 14% moisture, was milled to produce three fine-products (flours) and two coarse-products (grits). The yield of flours and grits was about 40% and 60%, respectively . Increased products yield and the beta-glucan content in products with inc reasing moisture of ground grain were observed. Barley at 14% moisture was milled under commercial conditions to produce the following end-products: f ine- and coarse-grained flours, middlings and fine grits. These products di ffered in their average contents of beta-glucans, total dietary fiber, ash and protein. The fine-grained grit from impact milling coarse grit had the highest contents of beta-glucans, total dietary fiber, ash and protein. Thi s product, with a weight yield of 18.6%, contained 6.72% beta-glucans, 25.1 2% total dietary fiber, 2.19% ash, and 15.83% protein. All these values wer e at about 50%, 72%, 55% and 24%, respectively higher than in dehulled barl ey. Lowest contents of chemical components in fine-grained flours were foun d. Developed method of commercial milling of barley will allow to obtain ne w, nutritionally valuable barley products, which have potential for use in human foods.