Naslov
Survey of β-glucans in domestic barley's varieties

Autori
Lalić, Alojzije ; Šimić, Gordana ; Krstanović, Vinko ; Mastanjević, Kristina

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

Izvornik
Book of Abstracts of 8th International Congress FLOUR-BREAD 2015 and 10th Croatian Congress of Cereal Technologists BRAŠNO-KRUH 2015 / Koceva Komlenić, Daliborka ; Jukić, Marko - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2015, 13-13

Skup
8th International Congress FLOUR-BREAD 2015 and 10th Croatian Congress of Cereal Technologists BRAŠNO-KRUH 2015

Mjesto i datum
Opatija, Hrvatska, 29.10.2015. - 30.10.2015

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
β-glucans; Croatian barley varieties; brewing quality

Sažetak
β-glucan is considered useful when it appears in small amounts in cereals but high content can lead to unsatisfactory degradation of cell walls during malting so it’s important to determine its content in varieties of barley. For malt production barley with low to moderate β-glucan content is preferable. The aim of this study was to investigate share of β-glucans in 16 varieties (brewing, brewing/feed, feed and hulless varieties) at three representative locations in eastern Croatia: Osijek, Slavonski Brod and Tovarnik over three consecutive seasons (2011-2013). β-glucans were determined using a Megazyme enzymatic kit. Results showed that most varieties have lower or significantly lower β-glucan content than 4%, a distinct and clear influence of a genotype can be noticed in β-glucan content and no statistically significant influence of a location on β-glucan share has been determined during this three year experiment. Barley varieties used for livestock (feed and hulless varieties) have the higest (feed > 4.4, hulless > 4.6 g/100 g), and brewing varieties have the lowest β-glucan (< 3.6 g/100 g).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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