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

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HEALTH CLAIMS FOR BARLEY 145 and food scientists. Substitution of barley flour or a barley milling fraction for part of the wheat flour in yeast bread causes dilution of wheat gluten protein, which in turn causes weakening of cell structure in bread. Three obvious effects occur when barley flour is substituted for white wheat flour in breads: reduced loaf volume, darkened color, and crumb quality reduction. Color and texture changes are the most obvious effects noted in pasta products. β-Glucans, the major health-promoting components in barley, have a high affinity for moisture, adversely affecting the texture and mouthfeel of baked products. Food acceptance by consumers is strongly influenced by appearance, texture, color, and flavor, which are all characteristics that can be affected by introduction of an alternative grain such as barley. A further challenge to product developers is retention of the beneficial physiological characteristics of β-glucan throughout the processing steps so that the desired positive health benefits are maintained. This chapter is a review of current published reports of the inclusion of barley in food products. Most of the more recent studies focus on overcoming the real or perceived undesirable effects of barley in various foods. Attention is also directed toward the vast compositional variation among barley cultivars, particularly related to starch composition, as noted in Chapter 4. As development of barley cultivars continues, researchers could be directed toward those genotypes that are desirable for specific food uses, as well as modification of food-processing methods to develop superior products while maintaining health benefits of those foods. HEALTH CLAIMS FOR BARLEY In May 2006, the U.S. Food and Drug Administration (FDA) finalized a rule that allows foods containing barley to carry a claim that they may reduce the risk of coronary heart disease (FDA 2006). Specifically, a food made from eligible barley sources must contain at least 0.75 g of β-glucan (soluble fiber) per serving. This specification is based on eating a total of 3 g of soluble fiber daily, and included as part of a diet low in saturated fat and cholesterol and high in vegetables, fruit, and grains. Eligible barley products for the claim are whole-grain barley, pearled barley, barley bran, barley flakes, barley flour, barley grits, and whole or sieved barley meal. Table 7.1 shows the required total and soluble dietary fiber specified for these products. The barley sources are required to have been produced from dehulled or hulless clean, sound barley grain by standard dry milling processes, which may include steaming or tempering. Note that this ruling does not include barley β-glucan extracts produced through wet milling processes. The rationale for excluding wet milling–processed extracts was that the physiochemical properties of fiber and other components may be altered by the extraction processes. This possibility may be changed in the future by standardization of those processes, as discussed by Brennan and Cleary (2005). Most of the allowable dry-milled barley products specified in the FDA ruling are defined in the American Association of Cereal Chemists (AACC) glossary of barley terms, which is published in the AACC Approved Methods (AACC 2000),
146 BARLEY FOOD PRODUCT RESEARCH AND DEVELOPMENT TABLE 7.1 Minimum Dietary Fiber for U.S. FDA Rule on Barley Health Claims, Dry Weight Basis Product Total Dietary Fiber Soluble Dietary Fiber a (%) (%) Whole grain (dehulled or hulless) 10 4 Flour, grits, flakes, or meal 8 4 β-Glucan (enriched fraction or bran) 15 5.5 a Measurement method: AOAC Official Method 992.28 (AOAC, 2000). and is reproduced in Appendix 3. There are two additional dry-milled products: unsifted barley meal and β-glucan fractions that are enriched in endosperm cell walls by either sifting or air classification. BARLEY AS A FUNCTIONAL FOOD Barley foods can be considered as functional foods, particularly since the FDA health claim approval in 2006. A functional food is defined as any fresh or processed food that has a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. The term was introduced in Japan in the mid-1980s and refers to processed foods containing ingredients that aid specific bodily functions in addition to being nutritious (Hasler 1998). In 2005 the Institute of Food Technologists (IFT) commissioned an expert panel to review the U.S. legal standards for health-related claims and scientific standards for evaluating a proposed claim. A seven-step process for bringing functional foods to market was identified: 1. Identify a relationship between the food component and a health benefit. 2. Demonstrate the efficacy and determine the intake level necessary for the desired effect. 3. Demonstrate its safety at efficacious levels. 4. Develop a suitable food vehicle for the bioactive component. 5. Demonstrate sufficiency of scientific evidence for efficacy. 6. Communicate benefits to consumers. 7. Conduct in-market confirmation of efficacy and safety. Barley foods are intrinsically qualified to be functional foods both for reducing cardiovascular disease risk and for modifying glycemic responses for treatment and prevention of diabetes (Lazaridou and Biliaderis 2007). Although not included in the FDA health claim, the glycemic effect may have an even more far-reaching impact on the food industry. Lifestyle changes, including dietary choices, are a daily necessity for the growing number of people with diabetes and its comorbidity metabolic syndrome.
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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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196 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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