Naslov
Production and analysis of the flour from the hull- less barley

Autori
Šimić, Gordana ; Lalić, Alojzije ; Horvat, Daniela ; Zdunić, Zvonimir ; Koceva Komlenić, Daliborka ; Bucić-Kojić, Ana ; Planinić, Mirela ; Tišma, Marina

Izvornik
Journal of Food Measurement and Characterization (2193-4126) 15 (2021); 2679-2687

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
hull-less barley ; flour production ; phenolic compounds ; milling

Sažetak
The flour from the new hull-less barley variety Mandatar was produced in the traditional mill for wheat flour production. Based on the amount of ashes, fractions of flour are formed and quality control analysis of each fraction was done. Differences in content of protein (from 12.77% to 16.93%), fat (from 2.65% to 3.43%) and β-glucan (from 2.46% to 7.02%) between milling fractions were observed. The milling fraction with higher amount of bran displayed almost two fold higher total phenolic content and antioxidant activity, compared to milling fraction that was mostly comprised of endosperm. Differences in fibre components, composition and content of phenolic compounds among milling fractions were also detected. The predominant phenolic compounds were the (-)- epicatechin and (+)-catechin which accounted 93-99% of the total phenolic compounds determined in all flour fractions. The results of this study could be useful for the food industry in the development of functional products with whole grain hull-less barley flours.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA