Relationships among Structure, Physicochemical Properties and In Vitro Digestibility of Starches from Ethiopian Food Barley Varieties

Studying diversity in local barley varieties can help advance novel uses for the grain. Therefore, starch was isolated from nine Ethiopian food barley varieties to determine starch structural, pasting, thermal, and digestibility characteristics, as well as their inter-relationships. The amylose cont...

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Bibliographic Details
Published in:Foods 2024-04, Vol.13 (8), p.1198
Main Authors: Gebre, Bilatu Agza, Xu, Zekun, Ma, Mengting, Lakew, Berhane, Sui, Zhongquan, Corke, Harold
Format: Article
Language:English
Subjects:
Agricultural research
Amylopectin
Amylose
Bakery products
Barley
Cereals
chain length distribution
Coefficient of variation
Digestibility
Enzymes
Food
food barley
Fourier transforms
Functional foods
Functional foods & nutraceuticals
Investigations
pasting properties
Physicochemical properties
Product development
Spectrum analysis
Starch
Starches
thermal characteristics
Type 2 diabetes
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Summary:Studying diversity in local barley varieties can help advance novel uses for the grain. Therefore, starch was isolated from nine Ethiopian food barley varieties to determine starch structural, pasting, thermal, and digestibility characteristics, as well as their inter-relationships. The amylose content in the varieties significantly varied from 24.5 to 30.3%, with a coefficient of variation of 6.1%. The chain length distributions also varied significantly, and fa, fb1, fb2, and fb3 ranged from 26.3 to 29.0, 48.0 to 49.7, 15.0 to 15.9, and 7.5 to 9.5%, respectively. Significant variations were also exhibited in absorbance peak ratios, as well as thermal, pasting, and in vitro digestibility properties, with the latter two parameters showing the greatest diversity. Higher contents of amylose and long amylopectin fractions contributed to higher gelatinization temperatures and viscosities and lower digestibility. Structural characteristics showed strong relationships with viscosity, thermal, and in vitro digestibility properties. Cross 41/98 and Dimtu varieties are more suitable in functional food formulations and for bakery products. These results might inspire further studies to suggest target-based starch modifications and new product development.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13081198