A survey of total β-glucan content in Croatian barley varieties

Abstract

Although β-glucans in cereals are desirable as healthy diet components, high levels of β-glucans in malting barley are unacceptable because they can cause unsatisfactory degradation of cell walls during malting. The aim of this study was to investigate the β-glucan content in twelve Croatian and two German barley varieties at three representative locations in Eastern Croatia over three consecutive seasons (2012)(2013)(2014). Total β-glucan content in barley samples was determined using enzymatic method. Most of the investigated barley varieties had total β-glucan content lower or significantly lower than 4%. Furthermore, a distinct and clear genotype influence was noticed. No significant difference was found between years, but between locations Osijek and Tovarnik.

β-Glucan Degradation During Malting of Different Purpose Barley Varieties

“…The average value for the tested varieties (B/Fe w-tr) was 3.90%, which was significantly lower than the concentration in the control varieties (Casanova and Sandra), but slightly higher than in the strictly brewing varieties (B w-tr) ( Table 3). The obtained results are in agreement with the average values obtained in previous research by Krstanović et al [12], in 2016. This confirms that the β-glucan content is a relatively stable and predominantly genotypically determined variety trait, although other factors (i.e., climatic conditions, agrotechnical measures, and soil type) can also contribute to the total β-glucan content in barley [13].…”

“…From the data presented in Tables 2 and 3, it can be seen that the range of β-glucan concentrations in the tested varieties (3.18% to 5.49%) differed significantly by individual tested varieties and by the tested cultivar groups. Brewing (B w-tr) and about 50% of the dual-purpose (brewing/feed) varieties (B/Fe w-tr) resulted with recommended concentrations of β-glucan in barley (4%) [2,12]. The average value for the tested varieties (B/Fe w-tr) was 3.90%, which was significantly lower than the concentration in the control varieties (Casanova and Sandra), but slightly higher than in the strictly brewing varieties (B w-tr) ( Table 3).…”

Growth, Protein Content, Yield and Yield Components of Malt Barley (<i>Hordeum vulgare</i> L.) Varieties in Response to Seeding Rate at Sinana District, Southeast Ethiopia

“…It is one of the main sources of calories [69] The use of naked barley roasted grain as 'kolo' for consumption has a traditional background providing blood glucose stabilization, cardiovascular protection, and cancer prevention. This ancient grain satisfies more than just the palate [38]. Similar to other food grains, barely has gained popularity and regarded as "poor man's bread".…”

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

“…Wheat and barley intended for malting have to fulfil strict limits and recommendations on the quality of raw material used for malting and brewing. Some of the main quality parameters for malt are: protein content, β-glucan content, Kolbach index, malt extract, extract difference, saccharification time, wort colour, viscosity FAN (free amino nitrogen) [1]. Protein content is one of the most important parameters and ranges between 11 and 12% [2].…”

“…This causes adverse effects in fermentation, due to the poor amino acid content available for yeast nutrition. Lower amounts of β-glucans (<4%) are considered useful in brewing cereals, because they stabilize beer foam and improve beer organoleptic properties [1,4], but in higher amounts they cause serious problems during both malting and brewing.…”