Naslov
Determination of β-glucan content in pasta made with whole grain barley flour

Autori
Kosović, Indira ; Jukić, Marko ; Koceva Komlenić, Daliborka

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

Izvornik
HRANOM DO ZDRAVLJA - Zbornik sažetaka i radova sa osmog međunarodnog simpozija / Šubarić, Drago ; Jašić, Midhat - Tuzla : Farmaceutski fakultet Univerziteta u Tuzli, 2015, 33-33

Skup
Hranom do zdravlja - Osmi međunarodni simpozij

Mjesto i datum
Tuzla, Bosna i Hercegovina, 16.10.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
β-glucan; barley; pasta

Sažetak
Introduction and objective: Barley grain is an excellent source of soluble and insoluble dietary fibre and other bioactive constituents. β-glucans, the major fibre constituents of barley, are important in lowering plasma cholesterol, improving lipid metabolism, and reducing glycaemic index. US Food and Drug Administration has recently allowed whole grain barley and barley-containing products to carry a claim that they reduce the risk of coronary heart disease. The aim of this study was determination of β-glucan content in pasta samples made with whole grain barley flour and durum semolina. Methods: Pasta was produced on single screw extruder by replacing durum semolina with 10-50% of barley flour. Pasta made from durum semolina served as a control sample. Pasta was dried on three temperature regimes (50, 70 and 90 ˚C) and β-glucan content was determined using a Megazyme enzymatic kit. Results: Barley flour used in this study had 5.15 g of β-glucan/100 g, and pasta samples showed linear increase in β-glucan content with addition of barley flour from 0.28 – 2.78 for 50 ˚C, 0.28-2.80 for 70 ˚C and 0.25-2.78 g of β-glucan/100 g for 90 ˚C temperature drying. Pasta dried on highest temperature regime gave best cooking quality (cooking loss, water apsorption) results. Cooking loss of pasta samples dried on 90 ˚C was from 3.95- 4.50%, on 70 ˚C from 4.36-6.15% and on 50˚C from 4.85-5.92%. Drying temperature does not influence β-glucan content of the samples. Conclusion: Drying temperature does not influence β-glucan content, but pasta cooking quality and drying on higher temperature shortens production time.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA