Barley for Food and Health: Science, Technology, and Products

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WHOLE-GRAIN PROCESSING 101 TABLE 5.2 Composition of English and Italian Whole Barley Kernels (WK), Pearled Barley Kernels (PK), and Five Successive Pearling By-products (BP-1-5) (g/100 g), Dry Matter Basis Item Protein Lipid Ash DC a TDF a IDF a SDF a βG a English barley WK 12.4 3.5 2.3 59.7 22.1 16.7 5.4 4.3 PK b 9.5 1.8 1.0 74.8 12.9 7.5 5.4 4.5 BP-1 8.2 2.9 8.1 7.4 73.4 72.3 1.1 1.0 BP-2 15.1 7.3 6.5 8.7 62.4 59.3 3.1 2.0 BP-3 18.3 8.4 6.1 22.8 44.4 40.0 4.4 3.3 BP-4 19.4 7.1 4.0 38.1 31.4 25.9 5.5 4.5 BP-5 16.0 4.6 2.4 53.2 23.8 17.2 6.6 5.1 Italian barley WK 11.7 3.5 2.6 61.8 20.4 15.4 5.0 3.7 PK c 8.3 1.5 1.1 80.0 9.2 4.7 4.5 4.2 BP-1 12.1 6.9 8.4 8.0 64.6 62.7 1.9 1.1 BP-2 17.8 7.2 6.6 16.7 51.7 48.8 2.8 2.0 BP-3 19.8 8.6 5.1 33.4 33.1 28.6 4.6 3.4 BP-4 18.4 7.0 4.1 44.4 26.1 20.3 5.8 3.6 BP-5 14.0 4.3 2.8 57.3 21.6 15.5 6.1 4.4 Source: Marconi et al. (2000). a DC, digestible carbohydrates (starch and sugar); TDF, total dietary fiber; IDF, insoluble dietary fiber; SDF, soluble dietary fiber; βG, β-glucan. b 62.9% pearled. c 54.1% pearled. earlier in products produced in laboratory mills. These researchers concluded that pearling rates of 30 to 40% were the most desirable to produce equilibrium between nutritional and physical properties of pearled barley. The primary food product of the pearling process is pearl barley. The byproduct, pearlings or fines, have not been used in human foods to any great extent on a commercial basis. However, the possibility exists of including pearlings in various food products, such as muffins and cookies, to increase the levels of protein, fiber, and lipid components. The pearling process can be used to concentrate metabolically important compounds and other essential nutrients, such as barley oil, which contains significant amounts of tocopherol and tocotrienol. In a study reported by Wang et al. (1993) pearling flour from waxy barley representing 20% of the original kernel weight contained high concentrations of oil (81.5 g/kg), tocopherol (35.4 mg/kg), and tocotrienols (115.8 mg/kg). The tocotrienols were concentrated 2.7 times that found in the whole grain. Moreau et al. (2007) found that the average oil content of pearlings representing 12 to 15% of the kernel of two hulled and two hulless barleys was about 3.4 times that found in the whole grain. These researchers found similar amounts of oil (62.2 g/kg) in the pearlings of these barleys as reported by Wang et al. (1993), although they reported much
102 BARLEY PROCESSING: METHODS AND PRODUCT COMPOSITION higher levels of tocopherol (132.6 mg/kg) and tocotrienol (224.8 mg/kg). The different findings between the two studies may in part be explained by differences in analytical techniques, barley cultivars, and method of sample preparation. In the study reported by Wang et al. (1993), the pearlings were produced with a model 6K572 laboratory-type barley pearler (Dayton Electric Manufacturing, Chicago, Illinois), whereas Moreau (2007) used a laboratory seed scarifier (Forsberg, Thief River Falls, Minnesota). Phytosterols as well as the vitamin E components have been shown to have positive health benefits. Lampi et al. (2004) reported that pearling fines of hulless barley contained about 2 mg/g phytosterol compounds, which was at least double that in the whole grain. In addition to the evaluation of barley pearlings for tocols, Moreau et al. (2007) examined the phytosterol contents. They reported an average of 2.35 mg/g total phytosterols in the pearlings, a 209% increase over the level in the whole barley grain. Commercially pearled barley usually represents approximately 60 to 70% of the original barley kernel and is the typical product used for soups and pilafs. It is also the material for further processing, including grinding, flaking, cutting, and roller milling. Blocked and pearled barley may be used for soups, stews, pilafs, and other dishes and also as a rice extender, as noted without further processing. Pearled barley may be lightly cooked or roasted through various processes to produce “quick-cooking” barley products. Pearling fractions can be produced utilizing various extraction rates that vary widely in their physical, chemical, and functional characteristics. Thus, the various layers removed as by-products in the pearling process can be utilized in formulating numerous end products, especially for the production of functional foods with defined health benefits. When used as a rice extender, pearled barley adds β-glucans and increases the SDF significantly in recipes with rice. Most experimental studies of pearling barley generally used laboratory-scale pearling machines such as that from Seedburo Equipment Co., Chicago, Illinois or Satake, Tokyo, Japan. The laboratory equipment used in research produces pearl barley and pearlings that are comparable to those produced by large commercial pearling equipment, as evidenced by the similar findings reported by Marconi et al. (2000), thereby negating the need for large quantities of barley for initial evaluations. Grinding Grinding of cereal grains in the broad sense can range from simple abrasion, producing whole-meal flour in a stone mill, to a complex mechanical system utilizing various methods for separation and regrinding. Grinding is a form of dry milling for the production of whole-grain flour or meal that may be used as received from the grinder or separated into fractions having different particle size and/or density using air classification and/or sieving techniques. Stone mills developed by the Romans in the second century b.c. wereusedfor over 1000 years in Europe to grind barley into whole meal and flour. A typical stone mill consists of at least two abrasive stone disks positioned on a vertical
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BARLEY FOR FOOD AND HEALTH Science,
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On a Seed “This was the goal of t
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Cover design by Jean Rose Johnston.
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CONTENTS Preface xiii 1 Barley Hist
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CONTENTS ix Infrared Processing, 12
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CONTENTS xi Asia, 221 Barley Mixed-
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xiv PREFACE In the concluding two c
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2 RELATIONSHIP OF HUMANS AND BARLEY
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10 RELATIONSHIP OF HUMANS AND BARLE
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2 Barley: Taxonomy, Morphology, and
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20 BARLEY: TAXONOMY, MORPHOLOGY, AN
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3 Barley Biotechnology: Breeding an
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34 BARLEY BIOTECHNOLOGY: BREEDING A
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Page 67 and 68: 50 BARLEY BIOTECHNOLOGY: BREEDING A
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Page 121 and 122: 104 BARLEY PROCESSING: METHODS AND
Page 151 and 152: 134 EVALUATION OF FOOD PRODUCT QUAL
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Page 163 and 164: 146 BARLEY FOOD PRODUCT RESEARCH AN
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152 BARLEY FOOD PRODUCT RESEARCH AN
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8 Health Benefits of Barley Foods I
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180 HEALTH BENEFITS OF BARLEY FOODS
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9 Current Status of Global Barley P
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206 CURRENT STATUS OF GLOBAL BARLEY
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208 CURRENT STATUS OF GLOBAL BARLEY
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10 Barley Foods: Selected Tradition
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212 BARLEY FOODS: SELECTED TRADITIO
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APPENDIX 1 Glossary: Botany and Pla
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APPENDIX 2 Glossary: Food and Nutri
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APPENDIX 3 Glossary: Barley Terms T
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APPENDIX 4 Equivalent Weights and M
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SOURCES OF BARLEY AND BARLEY PRODUC
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Rancho Cucamonga, CA 91730 Ph: 888-
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SOURCES OF BARLEY AND BARLEY PRODUC
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E-mail:Tony.Steeper@csiro.au Web: h
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BARLEY RESOURCE ORGANIZATIONS 241 P
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INDEX Air classification, 102, 122-
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INDEX 245 Meat and barley casserole
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