Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and β-glucans

Cereal Chemistry

Volumn 77, Issue 2, 2000, Pages 133-139

  Marconi, E ^a   Graziano, M ^a   Cubadda, R ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BYPRODUCTS; FIBERS; HEALTH RISKS; POLYSACCHARIDES;

A: MILLING; BARLEY FLOURS; DIETARY FIBRE; DURUM WHEATS; GLUCAN CONTENT; GLUCANS; INDUSTRIAL PROCESSS; INSOLUBLE PROTEINS; SIEVING PROCESS; TOTAL SOLUBLE PROTEIN;

NUTRITION;

BETA GLUCAN; CARBOHYDRATE; ISPAGULA; LIPID; M PROTEIN;

ARTICLE; ASH; BARLEY; CONTROLLED STUDY; DIETARY FIBER; FOOD INDUSTRY; FOOD QUALITY; OAT; WHEAT;

HORDEUM VULGARE SUBSP. VULGARE; PLANTAGO OVATA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0034105416     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.2.133     Document Type: Article

References (38)

1. American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th ed. Method 32-23, first approval November 1995; reapproval November 1999. The Association: St. Paul, MN.
2. AOAC. 1997. Official Methods of Analysis of the Association of Official Analytical Chemists. 16th ed. Method 993.19; Method 991.42. The Association: Arlington, VA.
3. Baik, B.-K., and Czuchajowska, Z. 1997. Barley in udon noodles. Food Sci. Technol. Int. 3:423-435.
4. Bhatty, R. S. 1986. Physiochemical and functional (breadmaking) properties of hull-less barley fractions. Cereal Chem. 63:31-35.
5. Bhatty, R. S. 1993. Nonmalting uses of barley. Pages 355-417 in: Barley: Chemistry and Technology. A. W. MacGregor and R. S. Bhatty, eds. Am. Assoc. Cereal Chem.: St. Paul, MN.
6. Cubadda, R. 1988. Evaluation of durum wheat semolina and pasta in Europe. Pages 217-228 in: Durum Wheat: Chemistry and Technology. G. Fabriani and C. Lintas, eds. Am. Assoc. Cereal Chem.: St Paul, MN.
7. Cubadda, R. 1996. Pasta quality: The relationship between raw material properties and production technologies. Pages 164-168 in: Proc. 1st World Pasta Congress. Chiriotti Editori: Pinerolo, Italy.
8. Cubadda, R., and Acquistucci, R. 1987. Pasta and extrusion cooked foods from unconventional raw materials. Pages 319-326 in: Food Science and Technology, Trends in Food Processing. I. H. G. Ang, ed. Academic Press: New York.
9. D'Egidio, M. G., Mariani, B. M., Nardi, S., Novaro, P., and Cubadda, R. 1990. Chemical and technological variables and their relationships: A predictive equation for pasta cooking quality. Cereal Chem. 67:275-281.
10. D'Egidio, M. G., and Nardi, S. 1996. Textural measurement of cooked spaghetti. Pages 133-156 in: Pasta and Noodle Technology. J. E. Kruger, R. B. Matsuo, and J. W. Dick, eds. Am. Assoc. Cereal Chem: St. Paul, MN.
11. Food and Drug Administration. 1998. Food labeling: Health claims; soluble fiber from certain foods and coronary heart disease: Final rule. 21 CFR Part 101. Federal Reg. 63 (32): 8103, Feb. 18, 1998.
12. Hecker, K. D., Meier, M. L., Newman, R. K., and Newman, C. W. 1998. Barley β-glucan is effective as a hypocholesterolaemic ingredient in foods. J. Sci. Food Agric. 77:179-183.
13. ICC. 1995. Standard Methods of the International Association for Cereal Science and Technology. Method 110/1, approved 1976; Method 105/2, approved 1980, revised 1994; Method 136, approved 1984; Method 104/1, approved 1960, revised 1990; Method 153, approved 1992. The Association: Vienna.
14. ISO. 1985. International Organization for Standardization Catalogue. International standard 7304. Durum wheat semolinas and alimentary pasta -Estimation of cooking quality of spaghetti by sensory analysis. ISO: Geneva.
15. Jadhav, S. J., Lutz, S. E., Ghorpade, V. M., and Salunkhe, D. K. 1998. Barley: Chemistry and value-added processing. Crit. Rev. Food Sci. Nutr. 38:123-171.
16. Jenkins, D. J. A., Jenkins, A. L., Wolever, T. M. S., Vuksan, V., Venket Rao, A., Thompson, L. U., and Josse, R. G. 1995. Effect of reduced rate of carbohydrate absorption on carbohydrate and lipid metabolism. Eur. J. Clin. Nutr. 49:S68-S73.
17. Kahlon, T. S., and Chow, F. 1.1997. Hypocholesterolemic effects of oat, rice, and barley dietary fibers and fractions. Cereal Foods World 42:86-92.
18. Knuckles, B. E., Chiu, M. M., and Betschart, A. A. 1992. β-Glucan-enriched fractions from laboratory-scale dry milling and sieving of barley and oats. Cereal Chem. 69:198-202.
19. Knuckles, B. E., Hudson, C. A., Chiu, M. M., and Sayre, R. N. 1997. Effect of β-glucan barley fractions in high-fiber bread and pasta. Cereal Foods World 42:94-99.
20. Klamczynski, A., Baik, B.-K., and Czuchajowska, Z. 1998. Composition, microstructure, water imbibition, and thermal properties of abraded barley. Cereal Chem. 75:677-685.
21. Liu, D. J., Robbins, G. S., and Pomeranz, Y. 1974. Composition and utilization of milled barley products. IV. Mineral components. Cereal Chem. 51:309-316.
22. MacGregor, A. W., and Fincher, G. B. 1993. Carbohydrates of the barley grain. Pages 73-130 in: Barley: Chemistry and Technology. A. W. Mac-Gregor and R. S. Bhatty, eds. Am. Assoc. Cereal Chem.: St. Paul, MN.
23. Marconi, E., Carcea, M., Graziano, M., and Cubadda, R. 1999. Kernel properties and pasta-making quality of five European spelt wheat (Triticum spelta L.) cultivars. Cereal Chem. 76:25-29.
24. McCleary, B. V., and Glennie-Holmes, M. 1985. Enzymatic quantification of (1-3),(1-4) β-D-glucan in barley and malt. J. Inst. Brew. 91:285-295.
25. McIntosh, G. H., Whyte, J., McArthur, R., and Nestel, P. J. 1991. Barley and wheat foods: Influence on plasma cholesterol concentrations in hypercholesterolemic men. Am. J. Clin. Nutr. 53:1205-1209.
26. Newman, C. W., and Newman, R. K. 1992. Nutrition aspects of barley seed structure and composition. Pages 351-362 in: Barley: Genetics, Biochemistry, Molecular Biology, and Biochemistry. P. R. Shewry, ed. CAB International: Wallingford, UK.
27. Newman, R. K., and Newman, C. W. 1991. Barley as a food grain. Cereal Foods World 36:800-805.
28. Newman, R. K., Klopfenstein, C. F., Newman, C. W., Guritno, N., and Hofer, P. J. 1992. Comparison of the cholesterol-lowering properties of whole barley, oat bran, and wheat red dog in chicks and rats. Cereal Chem. 69:240-244.
29. Normand, F. L., Hogan, J. T., and Deobald, H. J. 1965. Protein content of successive peripheral layers milled from wheat, barley, grain sorghum, and glutinous rice by tangential abrasion. Cereal Chem. 42:359-367.
30. Novaro, P., D'Egidio, M. G., Mariani, B. M., and Nardi, S. 1993. Combined effect of protein content and high temperature drying systems on pasta cooking quality. Cereal Chem. 70:716-719.
31. Peterson, D. M. 1994. Barley tocols: Effects of milling, malting, and mashing. Cereal Chem. 71:42-44.
32. Prosky, L., Asp, N.-G., Schweizer, T. F., Devries, J. W., and Furda, I. 1988. Determination of insoluble, soluble and total dietary fiber in foods and food products: Interlaboratory study. J. Assoc. Off. Anal. Chem. 71:1017-1023.
33. Resmini, P., and Pagani, M. A. 1983. Ultrastructure studies of pasta. A review. Food Microstructure 2:1-12.
34. Sumner, A. K., Gebre-Egziabher, A., Tyler, R. T., and Rossnagel, B. G. 1985. Composition and properties of pearled and fines fractions from hulled and hull-less barley. Cereal Chem. 62:112-116.
35. Yokoyama, W. H., Hudson, C. A., Knuckles, B. E., Chiu, M.-C. M., Sayre, R. N., Turnlund, J. R., and Schneeman, B. O. 1997. Effect of barley β-glucan in durum wheat pasta on human glycemic response. Cereal Chem. 74:293-296.
36. Wang, L., Xue, Q., Newman, R. K., and Newman, C. W. 1993. Enrichment of tocopherols, tocotrienols, and oil in barley fractions by milling and pearling. Cereal Chem. 70:499-501.
37. Weaver, C. M., Chen, P. H., and Rynearson, S. L. 1981. Effect of milling on trace elements and protein content of oats and barley. Cereal Chem. 58:120-124.
38. Wood, P. J., Braaten, J. T., Scott, F. W., Riedel, K. D., Wolynetz, M. S., and Collins, M. W. 1994. Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load. Brit. J. Nutr. 72:731-743.