In-Vitro Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes

• Published in: Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences Natural Sciences, 2021-12, Vol.75 (6), p.438-443
• Main Authors: Majore, Kristīne, Šterna, Vita, Bleidere, Māra, Reidzāne, Sanita, Ciproviča, Inga
• Format: Article
• Language: English
• Subjects: Barley; Blood plasma; Cholesterol; Colon; Colon cancer; Cultivars; Dietary fiber; digestion; Fermentation; Flakes; Food; Food processing; Food production; Glucan; Glucans; Grain; Hulls; Lipid metabolism; Lipids; Nutrient content; Pattern analysis; Phenolic compounds; Phenols; Physical properties; Porridge; porridge solids; protein; Proteins; resistant starch; Risk reduction; Starch; β-Glucan
• ISSN: 2255-890X; 1407-009X; 2255-890X
• DOI: 10.2478/prolas-2021-0065

Barley ( L.) grain is an important food ingredient due to the presence of essential compounds like -glucans, proteins, resistant starch, phenolic compounds etc. -glucans are able to lower cholesterol level in blood plasma and the glycaemic index, to enhance lipid metabolism and to reduce the risk of colon cancer. Hulless barley cultivars are more suitable to the human diet, because the hulls can be easily removed, as well as minimal grain processing in food production contributes to the full benefit of the whole grain. Several studies show that hulless grains have a higher digestible energy, and they have higher protein content compared to hulled grains. Different cultivars have unique composition and physical properties. The hulless barley cultivars are less studied than hulled barley and oats. The aim of this study was to evaluate the fermentation characteristics of flakes of different hulless barley cultivars and to analyse the fermentation pattern of -glucans and proteins. Samples of six hulless barley cultivar flakes with different -glucan (4.17–6.59%), soluble dietary fibre (18.1–32.0%) and resistant starch (0.74–10.65%) content were boiled in water 10 min, and the obtained porridge samples were treated under in vitro fementation conditions. The concentration of fermented porridge solids as well as -glucans and proteins was measured. The concentration of undigested solids varied from 38.3 to 61.0% depending on barley cultivar. The concentration of protein was not significantly changed, but -glucan concentration was significantly decreased after digestion comparing to indigestible samples.