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Title

Effects of roasting on barley β-glucan, thermal, textural and pasting properties

AuthorsSharma, Paras; Gujra, Hardeep Singh; Rosell, Cristina M. CSIC ORCID
KeywordsBarley
Soluble β-glucan
Cooked starch
Roasting
Issue DateJan-2011
PublisherElsevier
CitationJournal of Cereal Science 53 (1): 25-30 (2011)
AbstractDifferent hulled barley cultivars were subjected to roasting in hot sand (280 °C) and the effects on β-glucan extractability, physico-chemical, thermal and pasting properties were studied. The grain puffed upon roasting and grain hardness and colour difference ΔE were significantly lowered. The roasted barley flour had significantly higher water absorption and water solubility index. The cultivars DWR-28, RD-2503 and PL-172 had the highest total β-glucan content (up to 5.47%). Roasting brought about a decrease in the soluble β-glucan content in all the cultivars and this decrease ranged from 4.9 to 25.3%. The β-glucan extractability was not affected by the roasting process but roasting lowered the ratio of soluble to insoluble β-glucan content by 8.1–41.9%. Roasting significantly affected the pasting and thermal properties of the flours, together with an increase in the cooked starch content that ranged from 28.8 to 43.1%.
Description6 pages, 3 figures, 3 tables.-- Available online 14 October 2010.
Publisher version (URL)http://dx.doi.org/10.1016/j.jcs.2010.08.005
URIhttp://hdl.handle.net/10261/32177
DOI10.1016/j.jcs.2010.08.005
ISSN0733-5210
Appears in Collections:(IATA) Artículos




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