Durum wheat semolina (DWS) was substituted with refined or whole grain hull-less barley flour (RHBF or WHBF, respectively) for producing nutritionally enriched spaghetti. The substitution levels were ...between 10 and 50%, and spaghetti made of DWS was used as control. Then, ash and protein contents, dietary fibre changes, protein profile and technological characteristics were assessed. Total dietary fibre contents of DWS, RHBF and WHBF were 6.3, 7.6 and 20.8%, respectively. β-glucan contents of RHBF and WHBF were 2.40% and 5.0%, respectively. Ash, protein, total-, soluble- and insoluble dietary fibres and β-glucan contents of uncooked spaghetti products increased according to the control after hull-less barley flour (HBF) substitutions. Resistant starch (RS3) contents of the control and HBF substituted spaghetti products considerably increased after cooking, the increment was more noticeable in RHBF substituted ones. Brightness (L) and yellowness (b) values decreased and redness (a) values increased while increasing of WHBF substitution. The total extractable proteins of uncooked spaghetti products were investigated on sodium dodecyl sulphate polyacrylamide gel electrophoresis in order to monitor the changes on polymeric protein distributions in HBF substituted spaghetti products. The HBF substitutions could be an effective way to increase the dietary fibre intake, especially β-glucan and resistant starch.
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•Whole grain hull-less barley flour was used in the enrichment of spaghetti.•Nutritional compounds including dietary fibres of uncooked spaghetti increased.•Whole grain hull-less barley flour enriched spaghetti products had higher β-glucan.•RS3 of refined hull-less barley flour enriched spaghetti increased after cooking.•Hull-less barley protein enrichment in spaghetti was monitored on SDS-PAGE.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
In this study, four extraction methods, including ultrasonic extraction (UE), hot water extraction (HWE), microwave extraction (ME), and microwave-assisted ultrasonic extraction (MUE) were utilized ...to extract β-glucan from hull-less barley bran. Extraction yields and physicochemical properties of β-glucans extracted by different methods were investigated. The MUE displayed a highest extraction yield (2.16%) within shorter extraction time. Besides, β-glucans extracted by MUE (MUE-G) had higher number-average molecular weight (Mn) (3.415 × 105), whereas β-glucans extracted by UE (UE-G) showed lower Mn (2.257 × 105) as compared to other methods. Accordingly, apparent viscosity of MUE-G was highest, while water solubility index of UE-G was highest (34.18–88.81%) at tested temperature ranges (25–95 °C). The MUE-G shower stronger foam stability and emulsifying properties and weaker foaming capability, while UE-G exhibited stronger foaming capability. The foaming capability and emulsifying properties of β-glucan products were better in neutral solutions (pH = 7) than in the acidic (pH = 4) and alkaline (pH = 9).
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•Microwave-assisted ultrasonic extraction (MUE) improved extraction yields of β-glucan.•β-glucans extracted by MUE had higher Mn than those extracted by other methods.•β-glucans extracted by MUE showed higher viscosity and lower water solubility.•β-glucans extracted by MUE shower stronger foam stability and emulsifying property.•Foaming capability and emulsifying property of β-glucan were better at pH 7.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The gut microbiota has recently become a new route for research at the intersection of diet and human health. The aim of this study was to investigate whether whole Tibetan hull‐less barley (WHB) and ...refined Tibetan hull‐less barley (RHB) caused differentiation of the fecal microbiota in vitro. The microbiota‐accessible ingredients in the 2 barley samples were studied using an in vitro enzymatic digestion procedure. After in vitro digestion, insoluble dietary fiber, phenolic compounds, proteins, and β‐glucans were 93.2%, 103.4%. 18.8%, and 10.2% higher provided by WHB flour as compared with RHB flour based on the same mass amount. However, due to the significantly higher content of insoluble dietary fiber, WHB digesta had lower percentage contents of fast fermentable substrates including dietary fiber and starch as compared with RHB digesta. The results of Next‐generation sequencing of the bacterial 16SrRNA gene showed that both WHB and RHB fermentation had significantly promoted the growth of Bifidobacterium and inhibited the growth of pathogenic bacteria such as Dorea, Escherichia, Oscillopira, and Ruminococcus. Moreover, in response to WHB fermentation, the relative abundance of Bifidobacterium increased by 78.5% and 92.8% as compared with RHB and fructo‐oligosaccharides (FOs). Both WHB and RHB are good sources of fermentable dietary fiber with the ability to yield high concentration of short chain fatty acids (SCFAs) as compared to FOs. However, the higher fraction of soluble fiber in RHB digesta increase higher amounts of SCFA compared with WHB digesta. Our findings shed light on the complex interactions of whole cereals with gut microbiota and the possible impact on host health.
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Until now, only few reports have regarded the impact of in vitro digestion in components of whole grain with complex food matrix. Moreover, our findings shed light on the complex interactions of whole cereals with gut microbiota and the possible impact on host health.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
Fourteen hull‐less barley cultivars, collected from four major cultivated areas in China, were employed to investigate the structural and physicochemical properties of their starches in this study. ...Relatively wide variations in physicochemical properties of the starches were observed. Amylose content ranged from 23.1% to 30.0%, swelling power and water solubility index ranged from 12.8 to 19.9 g g⁻¹ and 12.7% to 23.7% respectively. Peak viscosity was from 170 to 346 Rapid Visco Unit (RVU), peak temperature (Tₚ) of starch gelatinisation was from 55.6 to 61.8 °C and enthalpy of starch retrogradation ranged from 0.3 to 3.1 J g⁻¹. Weight‐based chain‐length proportions of fa, fb₁, fb₂ and fb₃ in amylopectins ranged from 21.65% to 24.95%, 44.48% to 49.44%, 15.56% to 17.19% and 9.83% to 16.66% respectively. Correlation analyses showed that amylose content was inversely related to pasting parameters and enthalpy of gelatinisation. Pasting properties and amylopectin structures were the most important parameters to differentiate starch properties among different hull‐less barley cultivars in this study. This work will be useful for exploring applications of Chinese hull‐less barley starches in food and non‐food industries.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
Abstract Β-glucans (BGs) are dietary fibers with human health benefits. Due to their emulsifying, thickening, and water-holding properties, they are frequently utilized in food formulations. ...Hull-less barley is one of the important sources of BGs. This research was performed to extract BGs from hull-less barley using microwave-assisted pressurized CO 2 /H 2 O (MW-PCO 2 ) extraction, a combination that had never been employed before. The MW-PCO 2 extraction conditions (temperature, time and water: barley flour ratio) were optimized using response surface methodology (RSM) with a Box-Behnken design for the maximum BG yield (%). Temperature of 47.74 °C, time of 19.92 min, and water: barley flour ratio of 10.10:1 (g/g) were found to be the optimum conditions for extraction with a BG yield of 62.43%. Additionally, MW-PCO 2 extraction was compared with conventional water extraction (CE) and BG extracts obtained by both methods were characterized. Chemical composition, molecular weight, thermal properties, water solubility, water holding capacity, surface morphology, and Fourier Transform Infrared Spectrum (FTIR) of the BG extracts were determined. MW-PCO 2 extraction gave higher BG yield and purity, molecular weight, and water holding capacity using less solvent in a shorter time. Furthermore, both extracts have similar morphological images, FTIR spectrum, and thermal properties. The results of this work demonstrate the potential of the MW-PCO 2 approach for extracting BGs from hull-less barley with improved selectivity and recovery, which can then be added to a variety of food and drug formulations.
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EMUNI, FIS, FZAB, GEOZS, GIS, IJS, IMTLJ, KILJ, KISLJ, MFDPS, NLZOH, NUK, OBVAL, OILJ, PNG, SAZU, SBCE, SBJE, SBMB, SBNM, UKNU, UL, UM, UPUK, VKSCE, ZAGLJ
Since plant protein is generally accepted as sustainable and environmentally friendly, production of new plant protein-based products is expanding and a raw material is diversified to ensure a ...high-value and complete meal. The objective of the study was to compare chemical composition and amino acid provision of pea-buckwheat, pea-barley and pea-oat extruded mixtures with the aim to look for new products to diversify diet using the best plant protein resources. Within the research, amino acid scores of hull-less barley, buckwheat, hull-less oat and grey pea as an indicator of raw material protein quality were evaluated. The highest scores of essential amino acids were found in oat and pea protein. Amino acid scoring patterns of raw material – oat ‘Stendes Emilija’ and grey pea ‘Bruno’ fully meet the requirements for essential amino acid supply. The protein of buckwheat is the richest in lysine (4.3 g 100g
protein) among studied cereals, although the difference in the essential amino acids was not significant. The results of the research showed that pea-barley and pea-buckwheat composite mixtures meet human needs better if pea protein is used in the proportion 65:35 with barley or buckwheat flour than in the proportion 35:65. The high protein content – 43.33% and 43.96%, the sum and composition of essential amino acids, and high level of total dietary fibre – 11.9% and 13.7% are the main reasons to consider the mixtures (including as a base for smoothies) as a complete meal.
The aims of the present study were to compare arabinoxylan, glucomannan, arabinogalactan, dietary fibre and mineral contents of fibre rich and enriched-fibre rich fractions (FRF, E-FRF) obtained by ...two milling systems from biofortified (+) and non-biofortified (−) hull-less barley cultivar, Yalin and determine impact of biofortification (Zn, I, Se).
Arabinoxylan contents and recoveries of FRF obtained by roller mill (FRFR) were 6.52% and 6.70%; 82.6% and 83.3% while those of FRF obtained by hammer mill (FRFH) were 7.36% and 7.24%; 73.9% and 73.5% for Yalin (−) and Yalin (+), respectively. Likewise, arabinoxylan contents and recoveries of E-FRFR were 11.91, 11.66%; 70.8% and 67.2% while those of E-FRFH were 11.70%, 12.13%; 61.3% and 64.9% for Yalin (−) and Yalin (+), respectively.
Arabinogalactan contents of E-FRFR and E-FRFH were comparable (1.32–1.45%) for both Yalin samples. Their glucomannan contents were higher than arabinogalactan contents (1.79–1.90%). Furthermore, total dietary fibre contents of E-FRFR and E-FRFH were determined as 2.4–2.7 fold higher than their whole grain Yalin samples. Zinc, iodine, selenium contents (22 mg kg−1, 16 μg kg−1, 122 μg kg−1) of the whole grain of Yalin (−) increased through biofortification and milling and reached to 59 mg kg−1, 383 μg kg−1, 345 μg kg−1 in E-FRFR of Yalin (+), respectively.
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•AX rich fractions were obtained by two different milling systems.•TDF of enriched FRFs were 2.4–2.7 fold higher than those of respective whole grains.•Zn, I and Se contents of FRFs were significantly higher than those of whole grains.•Mineral enrichment by roller milling was significantly higher than hammer milling.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The aim of this study was to characterize the biodiversity of lactic acid bacteria (LAB) isolated from spontaneously-fermented hull-less barley sourdough and to determine its technological ...properties. Biodiversity was investigated by analysis of colonies isolated from sourdough on four different agar media. Of the 80 isolates, 67 were rapidly pre-identified as LAB using Fourier transforms infrared spectroscopy (FTIR). As a result of cluster analysis, 32 lactic acid bacteria chosen from different branches were identified. According to the polymerase chain reaction (PCR) results, 9 different species were identified: Pediococcus (dominant species), Lactobacillus curvatus, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus musae, Lactobacillus paralimentarius, Leuconostoc mesenteroides and Lactobacillus equigenerosi. The most species and strain diversity among the media was determined in ModMRS environment. Unlike other studies about hull-less barley, Lactobacillus equigenerosi was identified in this study. LABs were identified with salt and acid tolerance. Generally, different levels of antibacterial activity in these species were shown against (rope spoilage) food borne pathogens. The greatest antimicrobial effect was observed for Pediococcus acidilactici SAB26, Lactobacillus plantarum SAB15 and Pediococcus acidilactici SAB13 compared to the other strains. Pediococcus species were found to have the highest antifungal effect against Penicillium carneum, Aspergillus flavus and A. niger. The phytase activity of LAB, which increases mineral bioavailability, was observed to be highest in Lactobacillus plantarum, Pediococcus pentosaceus, and Leuconostoc mesenteroides.
•Of the 80 isolates, 67 were selected as LABs by rapid pre-identification in FTIR.•Dominant species Pediococcus was determined in spontan barley sourdough.•Lactobacillus equigenerosi strain was identified in this study.•Technological properties of the 19 LAB strains isolated from sourdough.•Most strains showed high phytase activity, antibacterial and antifungal activity.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Waxy hull-less barley kernels and their isolated starches were exposed to different microwave conditions (power 640, 720, and 800 W, time 60, 120 and 180 s) and changes in morphology, particle size, ...digestibility, rheological properties, and molecular structure were measured and analyzed. Microwave treatment caused roughness and deformation of granular surfaces, and an increase in granule size. After treatment, the in vitro digestibility of starch was increased, i.e., the RDS increased, but the RS decreased. Microwave treatment decreased the K values of the in-kernel MWI WHBS. Dynamic rheological results showed that the in-kernel MWI WHBS pastes had lower TG′max, and higher G′max, G′90°C, G′25°C, G′0.1Hz and G′20Hz after treatment. The chain-length distribution did not significantly change after microwave treatment. However, the results for molecular size distributions showed that the peaks of amylopectin (Rh = ~100 nm) shifted left and right, indicating that the molecular volume might become smaller or larger under different processing conditions. The primary effects of microwave treatment may be loosening the molecular structure and cutting main chains of amylopectin.
•Microwave irradiation was applied on starches from waxy hull-less barley.•Changes in molecular sizes of starch might affect their functional properties.•Microwave irradiation acted on loosening molecular structure and cutting C chains.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Sourdough plays an important role in quality assurance, especially during developing wholegrain wheat bread products. The value of barley and hull-less barley grains is determined by the low lipid ...and high carbohydrate (starch and resistant starch) content, balanced amino acid profile, dietary fibre and phenolic compounds. During germination (24 h) the amount of sugar, amino acids and vitamins increase in the grains. Therefore, it could be optimal environment for microbiota growth in sourdough. The goal of the research was to find optimal technological parameters and to study microorganism growth dynamic during the fermentation of sourdough with germinated hull-less barley. The study was performed using three steps of fermentation, with different temperature and time parameters. At each step pH, dynamics of lactic acid bacteria (LAB), yeast-like fungi and total plate count (TPC) growth were determined using standard methods. The results of the study showed that the optimal fermentation conditions for the first stage are 48 h and 26 ± 1 °C, for the second stage 8 h and 26 ± 1 °C and for the third stage 20 h and 28 ± 1 °C. During fermentation of the sourdough, the pH 3.91 is reached, LAB 8.8 log
CFU g
, and the yeast-like fungi 8.7 log
CFU g
was determined. Obtained data show that more than 80 bacteria and 50 microscopic fungal species were detected in hull-less barley flour, but after germination their diversity decreased and in the germinated hull-less barley sourdoughs dominated species were
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