Barley Lines with Higher Grain Beta Glucan Content Identified

Kumar, Dinesh; Verma, Rps; Narwal, Shivani; Kharub, AS; Malik, Rekha; Selvakumar, R.; Singh, Jogendra; Kumar, Vadlapudi; Sharma, Indu

doi:10.5958/0976-1926.2015.00046.7

Cited by 2 publications

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“…Indian barley genotypes have high variability in the b-glucan content (2.4-7.2%) (Kumar et al 2012). BHS352, is a hulless barley genotype with high (6.5%) b-glucan content (Kumar et al 2015), antioxidant activity and phenolic content (Narwal et al 2016). Wheat flour was mixed in different ratios with barley flour to make chapattis and biscuits and evaluated for their b-glucan content, antioxidant activity and phenolic content.…”

Section: Resultsmentioning

confidence: 99%

“…The objective of this study was to improve the nutritional and health benefits of wheat-based food products by blending with hulless barley. IIWBR (ICAR-Indian Institute of Wheat and Barley Research) has identified a hulless barley variety that has high b-glucan content (Kumar et al 2015), antioxidant activity and phenolics (Narwal et al 2016). In India, about 90% wheat is used in the form of chapatti and is consumed in all the three meals in many parts of India.…”

Section: Introductionmentioning

confidence: 99%

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Hulless barley as a promising source to improve the nutritional quality of wheat products

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In this study, efforts were made to utilize hulless barley (variety BHS352) to enhance the nutritive value of chapatti and biscuit made from wheat flour. Barley flour was added to wheat flour in different ratios (5 to 30%). Antioxidant activity, total phenolic content and β-glucan content were determined both in flour blends and their products. Changes in physical quality and taste of chapatti and biscuits after blending of hulless barley flour with wheat flour were measured. The chapatti quality score decreased by 15% and biscuit spread factor by 33% after 30% barley flour blending. Significant increase in β-glucan content and antioxidant activity of flour blends and their products was observed at 30% blending level. The phenolic content increased from 63 to 135 µg for biscuits and 237 to 287 ug GAE/g for chapatti with blending of 30% barley flour.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Hulless barley as a promising source to improve the nutritional quality of wheat products

et al. 2017

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“…The work done at ICAR-IIWBR has identified several genotypes with higher grain beta glucan content (Kumar et al, 2015). Some of these have been listed below ( Table 1) Table 1.…”

Section: Hull Contentmentioning

confidence: 99%

Scope of food barley research and development in India

Kumar

Narwal²,

Kharub³

et al. 2019

Wheat and Barley Research

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Since last two decades there are several reports on health benefitting properties of barley especially because of higher grain beta-glucan content as compared to other cereals. Regular consumption of barley can help in reducing the risk of cardiovascular diseases besides providing several other health benefits. Since most of the Indian population consumes cereals as their staple diet, there seems to be a potential for increased consumption of barley in the form of multigrain product/s to make the diet more healthy. In opinion article the potential uses of barley in Indian context has been discussed in brief.

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Barley Lines with Higher Grain Beta Glucan Content Identified

Cited by 2 publications

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Hulless barley as a promising source to improve the nutritional quality of wheat products

Hulless barley as a promising source to improve the nutritional quality of wheat products

Scope of food barley research and development in India

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