Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production
By developing new varieties suitable for the production of healthy products, given the greater consumer and manufacturer focus on the functional ingredients and nutritional properties of barley, new opportunities to incorporate barley into human foods are created. Therefore, the aim of investigation...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0019/pjfns-2016-0019.xml?format=INT |
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| author | Šterna Vita Zute Sanita Jansone Inga Kantane Inara |
| author_facet | Šterna Vita Zute Sanita Jansone Inga Kantane Inara |
| author_sort | Šterna Vita |
| collection | DOAJ |
| description | By developing new varieties suitable for the production of healthy products, given the greater consumer and manufacturer focus on the functional ingredients and nutritional properties of barley, new opportunities to incorporate barley into human foods are created. Therefore, the aim of investigation was to analyze grain composition of barley varieties and perspective breeding lines bred in Latvia and to evaluate its functional ingredients depending on varieties, year and nitrogen fertilizer rates. The content of protein, starch, β-glucans, total dietary fiber, composition of amino acids and α-tocopherol were determined in the studied samples. The results of two-year analysis showed that the protein content in barley grain samples ranged from 10.5 to 13.9%, total dietary fiber – from 18.74 to 20.82%, but the content of β-glucans ranged from 3.44 to 4.97%. The content of α-tocopherol was determined to range from 7.21 to 8.58 mg/kg, and the sum of essential amino acids – from 31.5 to 38.9 g/kg. Although covered barley varieties demonstrated a higher content of such functional ingredients as α-tocopherol, total dietary fiber and β-glucans, naked barley grains had a higher protein content, the sum of essential amino acids, and, particularly lysine, was not far behind the content recommended by nutrition experts. |
| format | Article |
| id | doaj-art-a9393588dbdc4064b4d94d9435644a76 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-a9393588dbdc4064b4d94d9435644a762025-02-02T05:36:17ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-06-0167215115810.1515/pjfns-2016-0019pjfns-2016-0019Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food ProductionŠterna Vita0Zute Sanita1Jansone Inga2Kantane Inara3Institute of Agricultural Resources and Economics, Stende Research Centre, “Dižzemes”, Dižstende, Talsi district, LV-3258, LatviaInstitute of Agricultural Resources and Economics, Stende Research Centre, “Dižzemes”, Dižstende, Talsi district, LV-3258, LatviaInstitute of Agricultural Resources and Economics, Stende Research Centre, “Dižzemes”, Dižstende, Talsi district, LV-3258, LatviaFaculty of Chemistry, University of Latvia, Kr.Valdemāra iela 48, Rīga LV 1013, LatviaBy developing new varieties suitable for the production of healthy products, given the greater consumer and manufacturer focus on the functional ingredients and nutritional properties of barley, new opportunities to incorporate barley into human foods are created. Therefore, the aim of investigation was to analyze grain composition of barley varieties and perspective breeding lines bred in Latvia and to evaluate its functional ingredients depending on varieties, year and nitrogen fertilizer rates. The content of protein, starch, β-glucans, total dietary fiber, composition of amino acids and α-tocopherol were determined in the studied samples. The results of two-year analysis showed that the protein content in barley grain samples ranged from 10.5 to 13.9%, total dietary fiber – from 18.74 to 20.82%, but the content of β-glucans ranged from 3.44 to 4.97%. The content of α-tocopherol was determined to range from 7.21 to 8.58 mg/kg, and the sum of essential amino acids – from 31.5 to 38.9 g/kg. Although covered barley varieties demonstrated a higher content of such functional ingredients as α-tocopherol, total dietary fiber and β-glucans, naked barley grains had a higher protein content, the sum of essential amino acids, and, particularly lysine, was not far behind the content recommended by nutrition experts.http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0019/pjfns-2016-0019.xml?format=INTcovered and naked barleydietary fiberβ-glucansamino acidsα-tocopherol |
| spellingShingle | Šterna Vita Zute Sanita Jansone Inga Kantane Inara Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production Polish Journal of Food and Nutrition Sciences covered and naked barley dietary fiber β-glucans amino acids α-tocopherol |
| title | Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production |
| title_full | Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production |
| title_fullStr | Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production |
| title_full_unstemmed | Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production |
| title_short | Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production |
| title_sort | chemical composition of covered and naked spring barley varieties and their potential for food production |
| topic | covered and naked barley dietary fiber β-glucans amino acids α-tocopherol |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0019/pjfns-2016-0019.xml?format=INT |
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