Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration

Detalhes bibliográficos
Autor(a) principal: Helm,Cristiane Vieira
Data de Publicação: 2004
Outros Autores: Francisco,Alicia de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Scientia Agrícola (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000600005
Resumo: 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 varieties; 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 varieties, namely IAC IBON 214/82, IAC 8612/421, IAC 8501/31, IAC 8501/12, IAPAR 39-Acumaí, and IAC 8501/22. The analyses included: ash, ether extract, total protein, starch, total insoluble and soluble dietary fiber, and beta-glucans. Flour fractionation was carried out by sieving. The flour fractions were evaluated for crude protein, protein, and protein and non-protein nitrogen. Chemical composition varied (P < 0.05) among all the varieties. 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 varieties 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 varieties for human consumption and to produce substantially protein-enriched flour fractions.
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spelling Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentrationcerealsnaked barleyprotein fractionationsievingchemical compositionEven 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 varieties; 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 varieties, namely IAC IBON 214/82, IAC 8612/421, IAC 8501/31, IAC 8501/12, IAPAR 39-Acumaí, and IAC 8501/22. The analyses included: ash, ether extract, total protein, starch, total insoluble and soluble dietary fiber, and beta-glucans. Flour fractionation was carried out by sieving. The flour fractions were evaluated for crude protein, protein, and protein and non-protein nitrogen. Chemical composition varied (P < 0.05) among all the varieties. 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 varieties 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 varieties for human consumption and to produce substantially protein-enriched flour fractions.Escola Superior de Agricultura "Luiz de Queiroz"2004-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000600005Scientia Agricola v.61 n.6 2004reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/S0103-90162004000600005info:eu-repo/semantics/openAccessHelm,Cristiane VieiraFrancisco,Alicia deeng2004-11-26T00:00:00Zoai:scielo:S0103-90162004000600005Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2004-11-26T00:00Scientia Agrícola (Online) - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration
title Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration
spellingShingle Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration
Helm,Cristiane Vieira
cereals
naked barley
protein fractionation
sieving
chemical composition
title_short Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration
title_full Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration
title_fullStr Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration
title_full_unstemmed Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration
title_sort Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration
author Helm,Cristiane Vieira
author_facet Helm,Cristiane Vieira
Francisco,Alicia de
author_role author
author2 Francisco,Alicia de
author2_role author
dc.contributor.author.fl_str_mv Helm,Cristiane Vieira
Francisco,Alicia de
dc.subject.por.fl_str_mv cereals
naked barley
protein fractionation
sieving
chemical composition
topic cereals
naked barley
protein fractionation
sieving
chemical composition
description 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 varieties; 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 varieties, namely IAC IBON 214/82, IAC 8612/421, IAC 8501/31, IAC 8501/12, IAPAR 39-Acumaí, and IAC 8501/22. The analyses included: ash, ether extract, total protein, starch, total insoluble and soluble dietary fiber, and beta-glucans. Flour fractionation was carried out by sieving. The flour fractions were evaluated for crude protein, protein, and protein and non-protein nitrogen. Chemical composition varied (P < 0.05) among all the varieties. 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 varieties 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 varieties for human consumption and to produce substantially protein-enriched flour fractions.
publishDate 2004
dc.date.none.fl_str_mv 2004-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000600005
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000600005
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0103-90162004000600005
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Escola Superior de Agricultura "Luiz de Queiroz"
publisher.none.fl_str_mv Escola Superior de Agricultura "Luiz de Queiroz"
dc.source.none.fl_str_mv Scientia Agricola v.61 n.6 2004
reponame:Scientia Agrícola (Online)
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Scientia Agrícola (Online)
collection Scientia Agrícola (Online)
repository.name.fl_str_mv Scientia Agrícola (Online) - Universidade de São Paulo (USP)
repository.mail.fl_str_mv scientia@usp.br||alleoni@usp.br
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