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

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SPECIAL AND MISCELLANEOUS PROCESSES 125 they are different and each product possesses different functional characteristics (Jadhav et al. 1998). SPECIAL AND MISCELLANEOUS PROCESSES The location of various nutrients in the barley kernel permits the concentration and semi-isolation of a number of these important nutritional compounds by taking advantage of standard grain processing procedures. Products that contain concentrated levels of various nutrients are produced in pearling and roller milling. For example, phenolic compounds are located in the outer areas of the kernel and are concentrated in the pearlings in the process of making pearl barley (Lampi et al. 2004) and in roller-milling fractions (Andersson et al. 2003). Barley pearlings also contain concentrated levels of other nutrients, such as oil and vitamin E (Wang et al. 1993; Peterson 1994; Marconi et al. 2000). Air classification and sieving are effective methods of producing fractions of ground barley having enhanced levels of different components, primarily protein and β-glucan. Concentration, isolation, and purification of barley β-glucans received considerable attention even before the official recognition by the FDA (2006) of health benefits of β-glucans relating to control and prevention of cardiovascular disease in humans (Klopenstein and Hoseney 1987; Goering and Eslick 1989; Bhatty 1992, 1993a, 1993b; Wu et al. 1994; Knuckles and Chiu 1995; Sundberg et al. 1995; Vasanthan and Bhatty 1995; Andersson et al. 2000). These studies utilized standard dry-milling processing, such as pearling, roller milling, sieving, and air classification, to concentrate the β-glucans. In roller milling and pearling, the outer seed coat is separated from the endosperm, producing products that are representative of the two areas of the kernel that may be refined by air classification and sieving. Air classification separates finely ground grain into small, medium, and large fractions having different particle sizes which differ in nutrient content. Further air classification and/or sieving of each fraction can produce even greater concentrations of specific nutrients. Dietary fiber is associated with larger particles, while the small particles contain higher levels of starch and protein. Solvent extraction procedures have been researched that produce products with increased levels (70 to 80%) of β-glucan (Goering and Eslick 1989; Bhatty 1993c; Burkas and Temelli 2004). More recently, a relatively pure high-β-glucan (about 70%) product has been produced on a commercial scale from waxy hulless barley for the purpose of supplementing numerous food products (L. Kolberg, personal communication, 2006). A β-glucan concentrate purified from barley fiber with nearly 90% purity was recently reported to have been developed (Zhang et al. 2007). Linko et al. (1983) and Goering and Eslick (1989) developed processes for the concentration of maltose, producing high-maltose syrup from barley. The patented process of Goering and Eslick (1989) included the production of barley β-glucan concentrate, bran protein, and oil in addition to high-maltose syrup. Cowan and Mollgaard (1988) developed a procedure to prepare hydrolyzed β-glucan that
126 BARLEY PROCESSING: METHODS AND PRODUCT COMPOSITION compared favorably with sucrose for use in various foods. Jadhav et al. (1998) summarized the potential industrial and nonconventional food applications of barley starch for the manufacture of paper, textiles, adhesives, adsorbents, binders, flocculants, biodegradable products, detergents, and for chemical or biological conversion to versatile compounds such as levulinic acid and 5-hydroxymethylfuyrfural. SUMMARY Recognition of the impact of the chemical composition of barley on milling and processing techniques is no less important than selecting the appropriate barley genotype. A thorough knowledge of cereal processing and the impact of barley genotype on such processes is an absolutely necessary requisite to the manufacture of appealing, tasty, and acceptable as well as healthy food products. Although barley has a long history as a food, it must compete with maize, oats, rice, rye, and wheat, which are already well accepted food commodities in the marketplace. At the present time, the general public recognizes barley as a food primarily as pearled barley, an ingredient in soups and stews. Pearled barley is an important food product. Extensive food research has demonstrated the versatility and adaptability of barley for many more foods than just pearled barley. Pearling has been studied extensively, in part due to the adaptability of barley to equipment designed for polishing rice. The advent of new barley cultivars, starch types, and hulless genotypes has presented the cereal food industry an opportunity to develop new pearled products that are exciting and have many health benefits. It has been demonstrated that roller milling, traditionally a process for producing wheat flour, can be adapted to use for producing barley flour. Research has demonstrated that most of the machinery and procedures originally designed for processing wheat, oats, or rice can be adapted to process barley, allowing the production of new cereal products that offer diversity in taste as well as improved health-promoting characteristics. Although malting is considered to be primarily a procedure for preparing barley for alcoholic beverage production, numerous foods benefit from the inclusion of small amounts of food-grade barley malt, including ice cream. The by-products of pearling and milling have traditionally been utilized in feedstuffs for farm animals and pets. Recognition of the health benefits of parts of the kernel normally considered as by-products makes these products valuable to enhance many foodstuffs, some of which are currently being marketed, and a vast area for health food product development. REFERENCES Ames, N., Rhymer, C., Rossnagel, B., Therrien, M., Ryland, D., Dua, S., and Ross, K. 2006. Utilization of diverse hulless barley properties to maximize food product quality. Cereal Foods World 51:23–28.
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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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4 Barley: Genetics and Nutrient Com
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58 BARLEY: GENETICS AND NUTRIENT CO
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Page 151 and 152: 134 EVALUATION OF FOOD PRODUCT QUAL
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176 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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