Naslov
Colour characteristics of different barley flour samples

Autori
Šimić, Gordana ; Abičić, Ivan ; Horvat, Daniela ; Drezner, Georg ; Lalić, Alojzije

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
International Conference 17th Ružička Days "Today Science - Tomorrow Industry" Book of abstracts / Tomas, Srećko ; Ačkar, Đurđica - Osijek : Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2018, 66-66

ISBN
978-953-7005-57-3

Skup
17. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 19.09.2018. - 21.09.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
barley, flour, colour

Sažetak
Cereal grains are basic raw material in preparing bread, pasta, noodles, cakes and other bakery products around the world. Besides providing starch and energy, cereal based foods represent a good source of dietary fibres, vitamins, minerals and trace elements. Studies have reported a significant contribution of barley consumption to human health due to phytochemicals that play important roles in preventing the development of chronic diseases [1]. Bioactive substances with immune stimulating and health maintaining potentials present in barley include fibres, especially β-glucan, vitamins and other phytochemicals such as phenolic acids, flavonoids, lignans, vitamin E (tocols), sterols, and folates [2]. Whole meal barley flour, as nutritionally beneficial constituent, can be used as supplement to wheat flour in traditional recipes of bakery products. Incorporation of barley flour leads to dark grey colour of bread and this could be one of the obstacles when using barley in food products. According to consumers’ preferences, colour and appearance are the main quality attributes when it comes to consumption of cereal food products [3]. In this study, the colour of the whole grain flour samples prepared from different barley varieties was evaluated. Colours of barley flours were recorded using the CIE L* a* b* scale. The colour of hulless barley flours was lighter and less yellow than whole meal flours obtained from hulled winter and spring barley and from wheat flour. Hulless barley varieties GZ-186 (89.12) and Osk.7.25/1-13 (88.99) presented highest L* values, while wheat variety Leuta had the lowest L* value (79.47). Value a* indicates the point on the red/green coordinate, going from green (-a*) towards red (+a*). Hulless (-0.49), winter (-0.38) and spring (-0.18) barley flours presented negative greener a* value, while wheat flours had in average positive redder (0.75) a* value.

Izvorni jezik
Engleski

POVEZANOST RADA