SciELO - Scientific Electronic Library Online

 
vol.37 número3Recubrimientos comestibles a base de alginato de sodio y ácido ascórbico para aplicación sobre piña (Ananas comosus (L.) Merr) fresca cortada índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google

Compartir


Agronomía Colombiana

versión impresa ISSN 0120-9965

Resumen

VILLACRES, Elena et al. Evaluation of β-glucan content, viscosity, soluble dietary fiber and processing effect in grains of Ecuadorian barley genotypes. Agron. colomb. [online]. 2019, vol.37, n.3, pp.323-330. ISSN 0120-9965.  https://doi.org/10.15446/agron.colomb.v37n3.77101.

We analyzed seventy barley accessions from Ecuador to determine the content of mixed-linkage β-glucan in seeds. Twelve of these materials showed a higher content than the population average 2.10% (w/w), and they were chosen to determine the relationship among β-glucan, viscosity and dietary fiber as well as the effect of scarification, cooking, roasting and malting on its content. In the 12 accessions, the content of (3-glucan showed a high degree of correlation (r=0.86) with soluble dietary fiber but a low correlation with viscosity (r=-0.17). In most accessions, β-glucan increased in roasted or scarified grains. The roasting process increased the content by 35.51% (w/w) and scarification by 26.53% (w/w). Cooking decreased content by 39.92% and malting by 77.90%. The megazyme kit was used to determine the content of (1→3) (1→4)- β-D-glucan (Mixed-linkage). Results of this study show that Ecuadorian barley genotypes with a β-glucan content greater than 2.1% are suitable for human consumption and those with a lower value than 2.1% are suitable for the beer industry.

Palabras clave : cooking; scarification; germination; malting; roasting.

        · resumen en Español     · texto en Inglés     · Inglés ( pdf )