Resumo

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.

Palavras-chave : cooking; scarification; germination; malting; roasting.

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