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GrainGenes Reference Report: SGR-61-593

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Reference
SGR-61-593
Title
Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration
Journal
Scientia Agricola
Year
2004
Volume
61
Pages
593-597
Author
Helm CV
Francisco Ad
Abstract
Even though hulless barley is widely known due to its nutritional potential, in Brazil it is only grown at a few agricultural experimental stations. There is no published data about the chemical composition of Brazilian hulless barley cultivars; however, research laboratories have studied their agronomical characteristics. The objectives of this study were to present the chemical characterization and effect of flour fractionation on protein concentration of six Brazilian hulless barley cultivars, namely IAC IBON 214/82, IAC 8612/421, IAC 8501/31, IAC 8501/12, IAPAR 39-Acumai, and IAC 8501/22 (grown in Maua de Serra, Parana, Brazil). The analyses included: ash, ether extract, total protein, starch, total insoluble and soluble dietary fibre, and beta-glucans. Flour fractionation was carried out by sieving. The flour fractions were evaluated for crude protein, protein and protein and nonprotein nitrogen. Chemical composition varied ( P <0.05) among all the cultivars. IAC 8501/22, IAC 8501/31, and IAC 8501/12 showed the highest protein content (15.69, 15.25, and 14.94% respectively). Differences ( P <0.05) among the protein of the fractionated flours were detected, and might be attributed primarily to genetic background since all cultivars were grown under the same environmental conditions. Fractionating the flour increased the total protein content, in some fractions, by up to 2%. These results may be useful in the food industry for the selection of hulless barley cultivars for human consumption and to produce substantially protein-enriched flour fractions
Keyword
[ Hide all but 1 of 21 ]
barley
beta-glucan
characteristics
characterization
chemical composition
consumption
crude protein
cultivars
fibre
flours
food
milling quality
nitrogen
plant composition
plant proteins
protein
protein content
research
selection
starch
varieties

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