Barley

Arendt, Elke K.; Zannini, Emanuele

doi:10.1533/9780857098924.155

Cited by 21 publications

(12 citation statements)

References 99 publications

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“…They show that the composition of barley grain is comparable to that reported by Baik & Ullrich [2008], Arendt & Zannini [2013] and Biel & Jacyno [2013]. As reviewed by Arendt & Zannini [2013], barley may differ greatly in chemical composition due to genetic and environmental factors.…”

Section: Resultssupporting

confidence: 58%

“…As mentioned by Arendt & Zannini [2013], amino acid composition of barley protein is quite similar to other cereal grains. The barley grain is characterised by high glutamic acid and proline contents and relatively low content of basic amino acids [Newman & Newman, 2005].…”

Section: Resultsmentioning

confidence: 60%

“…The barley grain usually contains 2-10 g of β-glucans per 100 g dry matter, with genotype having the greatest effect [Arendt & Zannini, 2013]. The results of this investigation demonstrated that varieties ' Ansis' and ' Austris' were the richest in β-glucans, where the amount of β-glucans was determined at 4.23±0.43% and 4.97±0.24%, respectively.…”

Section: Resultsmentioning

confidence: 73%

“…The higher crude protein * Corresponding Author: E-mail: vitasterna@inbox.lv (V. Šterna) content in barley was usually accompanied by lower contents of starch and dietary fi bre [Biel & Jacyno, 2013]. Some investigations showed that an increase in protein content was accompanied by a decrease in essential amino acids, mainly lysine [Arendt & Zannini, 2013;Shewry, 2007]. However, Polish scientifi c studies have shown that the coeffi cients of nutritional values chemical score, essential amino acid index and biological value of the proteins in spring hulled barley varieties showed good quality of a protein for monogastric animals [Biel & Jacyno, 2013].…”

Section: Introductionmentioning

confidence: 99%

“…Barley can be consumed in different forms -either pure or combined with other cereals in the form of porridge, sattu (roasted barley), breakfast foods, and chapattis [Gujral & Gaur 2005]. The positive traits of barley and its components suggest that there are many possibilities of using barley in food products, and that the scope for its use in the future will increase [Arendt & Zannini, 2013]. For developing new products and further breeding of barley, it is necessary to increase the knowledge on variations in the content of fi bre and bioactive components in barley and their mutual relations.…”

Section: Introductionmentioning

confidence: 99%

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Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production

Šterna¹,

Zute²,

Jansone³

et al. 2017

Pol. J. Food Nutr. Sci.

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Key words: covered and naked barley, dietary fi ber, β-glucans, amino acids, α-tocopherol By developing new varieties suitable for the production of healthy products, given the greater consumer and manufacturer focus on the functional ingredients and nutritional properties of barley, new opportunities to incorporate barley into human foods are created. Therefore, the aim of investigation was to analyze grain composition of barley varieties and perspective breeding lines bred in Latvia and to evaluate its functional ingredients depending on varieties, year and nitrogen fertilizer rates. The content of protein, starch, β-glucans, total dietary fi ber, composition of amino acids and α-tocopherol were determined in the studied samples. The results of two-year analysis showed that the protein content in barley grain samples ranged from 10.5 to 13.9%, total dietary fi ber -from 18.74 to 20.82%, but the content of β-glucans ranged from 3.44 to 4.97%. The content of α-tocopherol was determined to range from 7.21 to 8.58 mg/kg, and the sum of essential amino acids -from 31.5 to 38.9 g/kg. Although covered barley varieties demonstrated a higher content of such functional ingredients as α-tocopherol, total dietary fi ber and β-glucans, naked barley grains had a higher protein content, the sum of essential amino acids, and, particularly lysine, was not far behind the content recommended by nutrition experts.

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Section: Resultssupporting

confidence: 58%

Section: Resultsmentioning

confidence: 60%

Section: Resultsmentioning

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production

Šterna¹,

Zute²,

Jansone³

et al. 2017

Pol. J. Food Nutr. Sci.

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Residual levels and dietary risk assessment of bifenthrin and dinotefuran and its major metabolites in open wheat field conditions

2021

Biomedical Chromatography

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To evaluate the residual levels of bifenthrin and dinotefuran, a modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) and high‐performance liquid chromatography–tandem mass spectrometry method for simultaneous detection of bifenthrin and dinotefuran and its major metabolites in wheat was developed and validated. Dietary risk assessments were further performed based on the relevant residual data from 12 wheat fields, toxicology data and dietary patterns. In wheat grain and straw, the recoveries of all analytes ranged from 77 to 102% with the relative standard deviation <9.7% and the limit of quantitation 0.05 mg kg−1. The highest terminal residue of bifenthrin in wheat grain was 0.069 mg kg−1 and dinotefuran was 0.34 mg kg−1. Residual concentrations of bifenthrin and dinotefuran decreased to <0.05 and 0.15 mg kg−1 at 21 days (pre‐harvest interval), respectively. The chronic risk quotient ranged from 6.4 to 62.7% and the acute risk quotient varied from 0.38 to 17.73%. The chronic and acute dietary risks caused by the terminal residues of the two insecticides were negligible for Chinese populations. The recommended pre‐harvest interval was proposed to ensure safe wheat consumption. These data could provide a scientific reference to establish the Chinese maximum residue limit of dinotefuran in wheat.

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Characterization of milling fractions from new sources of barley for use in food industry

et al. 2015

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The aim of this work was to characterize three Czech spring and one German winter barley cultivars specifically cultivated for use in the food industry. Two hull-less and two waxy barleys were roller-milled and separated into ten milling fractions. Additionally one wholemeal flour was prepared. The chemical composition of flour fractions from all cultivars was compared individually. The starch content was very similar in white flour fraction C1 and coarse bran flour from both waxy genotypes. The highest b-glucan content was determined in bran fractions in all barley materials. The similar trend was also found for the arabinoxylan content. Czech spring breeding line KM 1057 showed higher arabinoxylan content in all milling fractions than the other varieties. A strong positive correlation between b-glucan and protein content, as well as b-glucan and dietary fibre was found. By choosing the suitable milling fractions (flour separated from bran or bran, especially in hull-less cultivars), as high fibre to starch ratio as 1:0.8 can be achieved. Furthermore these fractions contained a high content of b-glucan, protein and ash.

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Barley

Cited by 21 publications

References 99 publications

Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production

Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production

Residual levels and dietary risk assessment of bifenthrin and dinotefuran and its major metabolites in open wheat field conditions

Characterization of milling fractions from new sources of barley for use in food industry

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