Abstract
| Original language | English |
|---|---|
| Publication status | Published - 2009 |
| MoE publication type | Not Eligible |
| Event | The 14th Australian Barley Technical Symposium - Sunshine Coast , Australia Duration: 13 Sep 2009 → 16 Sep 2009 |
Conference
| Conference | The 14th Australian Barley Technical Symposium |
|---|---|
| Country | Australia |
| City | Sunshine Coast |
| Period | 13/09/09 → 16/09/09 |
Fingerprint
Cite this
}
Barley as an ingredient for functional food products. / Sibakov, Juhani; Holopainen, Ulla; Myllymäki, Olavi; Suortti, Tapani; Kaukovirta-Norja, Anu; Wilhelmson, Annika; Lehtinen, Pekka.
2009. The 14th Australian Barley Technical Symposium, Sunshine Coast , Australia.Research output: Contribution to conference › Other conference contribution › Scientific
TY - CONF
T1 - Barley as an ingredient for functional food products
AU - Sibakov, Juhani
AU - Holopainen, Ulla
AU - Myllymäki, Olavi
AU - Suortti, Tapani
AU - Kaukovirta-Norja, Anu
AU - Wilhelmson, Annika
AU - Lehtinen, Pekka
PY - 2009
Y1 - 2009
N2 - Compared to other cereals, the food use of barley is limited. However, barley is a highly potential raw material for health promoting dietary fiber, resistant starch, minerals and vitamins. Of the major cereal crops, barley and oats have the highest contents of beta-glucan, a soluble dietary fiber component in cereal cell walls. Beta-glucan in barley is distributed throughout the kernel, making traditional aleurone bran separation processes inefficient in concentrating barley beta-glucan. However, the separation can be intensified by raw material selection. Beta-glucan incorporation into beverage applications is challenging due to the high viscosity and structural instability. By applying methods that reduce beta-glucan molecular weight and inactivate endogenous glucanolytic activities, the suitability of beta-glucan in beverages can be enhanced. From the literature, several methods are available for reductions of molecular weight of beta-glucan. These include enzymatic hydrolysis, mechanical shear stress and acid catalyzed hydrolysis. A new protocol based on acid catalyzed hydrolysis produces beta-glucan with narrow molecular weight distribution and total inactivation of endogenous activities. This material can be incorporated in beverages to provide around 10 g of beta-glucan in one serving. The beta-glucan in this type of product is stabile over wide range of pH values and temperatures. Both barley and malt are natural ingredients that could be used to a greater extent in non-alcoholic beverages, combined with, for example berries and fruit juices. Drinks are easy to carry and consume, which make them convenient, daily supplies of dietary fiber for the modern consumer.
AB - Compared to other cereals, the food use of barley is limited. However, barley is a highly potential raw material for health promoting dietary fiber, resistant starch, minerals and vitamins. Of the major cereal crops, barley and oats have the highest contents of beta-glucan, a soluble dietary fiber component in cereal cell walls. Beta-glucan in barley is distributed throughout the kernel, making traditional aleurone bran separation processes inefficient in concentrating barley beta-glucan. However, the separation can be intensified by raw material selection. Beta-glucan incorporation into beverage applications is challenging due to the high viscosity and structural instability. By applying methods that reduce beta-glucan molecular weight and inactivate endogenous glucanolytic activities, the suitability of beta-glucan in beverages can be enhanced. From the literature, several methods are available for reductions of molecular weight of beta-glucan. These include enzymatic hydrolysis, mechanical shear stress and acid catalyzed hydrolysis. A new protocol based on acid catalyzed hydrolysis produces beta-glucan with narrow molecular weight distribution and total inactivation of endogenous activities. This material can be incorporated in beverages to provide around 10 g of beta-glucan in one serving. The beta-glucan in this type of product is stabile over wide range of pH values and temperatures. Both barley and malt are natural ingredients that could be used to a greater extent in non-alcoholic beverages, combined with, for example berries and fruit juices. Drinks are easy to carry and consume, which make them convenient, daily supplies of dietary fiber for the modern consumer.
M3 - Other conference contribution
ER -