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

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REFERENCES 177 Trogh, I., Courtin, C. M., Andersson, A. A. M., Åman, P., Sørensen, J. F., and Delcour, J. A. 2004a. The combined use of hull-less barley flour and xylanase as a strategy for wheat/hull-less barley flour breads with increased arabinoxylan and (1-3), (1-4)-β-d-glucans levels. J. Cereal Sci. 40:257–267. Trogh, I., Sørensen, J. F., Courtin, C. M., and Delcour, J. A. 2004b. Impact of inhibition sensitivity on endoxylanase functionality in wheat flour breadmaking. J. Agric. Food Chem. 52:4296–4302. Trogh, I., Courtin, C. M., Goesaert, H., Delcour, J. A., Andersson, A. A. M., Åman, P., Fredriksson, H., Pyle, D. L., and Sørensen, J. F. 2005. From hull-less barley and wheat to soluble dietary fiber-enriched bread. Cereal Foods World 50:253–260. Tudorica, C. M., Jones, T. E. R., Kuri, V., and Brennan, C. S. 2004. The effects of refined barley β-glucan on the physico-structural properties of low-fat dairy products: curd yield, microstructure, texture and rheology. J. Sci. Food Agric. 84:1159–1169. Vaikousi, H., and Biliaderis, C. G. 2005. Processing and formulation effects on rheological behavior of barley β-glucan aqueous dispersions. Food Chem. 91:505–516. Vaikousi, H., Biliaderis, C. G., and Izydorczyk, M. S. 2004. Solution flow behavior and gelling properties of water-soluble barley β-glucans varying in molecular size. J. Cereal Sci. 39:119–137. Wallace, L. H. 1930. Page 222 in: The Rumford Complete Cook Book. Rumford Co., Rumford, Rhode Island. Wood, P. J. 2002. Relationships between solution properties of cereal β-glucans and physiological effects: a review. Trends Food Sci. Technol. 13:313–320. Wood, P. J. 2007. Cereal β-glucans in diet and health. J. Cereal Sci. 46:230–238. Yang, S.-R., Leem, S.-H., and Lee, W.-J. 1999. Food Barley and Sorghum Markets in the Republic of Korea. Research Report for U.S. Grains Council. Institute of Natural Resources, Korea University, Seoul, Korea.
8 Health Benefits of Barley Foods INTRODUCTION The relationship between diet and coronary heart disease has been documented extensively (Grundy and Denke 1990). As early as 1913 it was reported that feeding cholesterol to rabbits caused atherosclerosis, although this finding was not applied to human health until the 1950s. Earlier studies on diet and heart disease were focused on the effects of various types of fatty acids on serum cholesterol (Keys et al. 1957; Hegsted et al. 1965). In a landmark study covering seven countries, Keys (1970) correlated dietary intakes of saturated fats with serum cholesterol levels. In these early studies, carbohydrates in the diet were considered to be neutral in their effect on blood lipids except for causing an increase in blood triglycerides, which may be related genetically (Sane and Nikkila 1988) or specific for consumption of sugars (Macdonald 1965; Grundy and Denke 1990). McIntosh et al. (1995) reviewed the influence of barley foods on cholesterol metabolism and implications for future barley food product development. Hugh Trowell stated that “prolonged consumption of fibre-depleted starch is conducive to the development of diabetes mellitus in susceptible genotypes” (Trowell 1973). Trowell referred particularly to populations that consume polished white rice as a staple carbohydrate. Ajgaonker had earlier cited ancient Ayurvedic physicians in India, who treated diabetes by substituting barley for rice in the diet (Ajgaonker 1972). In recent years there has been considerable research involving variations in blood glucose response to carbohydrates from different sources. The glycemic index (GI) is a categorization of foods based on mean blood glucose responses of a given amount of a food under closely standardized conditions (Wolever 1990) and glycemic load refers to quantity of the food (Salmeron et al. 1997). David Jenkins showed that rises in postprandial blood glucose and insulin levels were reduced after meals containing viscous soluble fibers (Jenkins et al. 1998). Long accepted in Europe, Canada, and Australia, the GI has only recently been recognized as significant in the U.S. food industry. The AACC International recently addressed the pros and cons of the GI (Brand-Miller Barley for Food and Health: Science, Technology, and Products, By Rosemary K. Newman and C. Walter Newman Copyright © 2008 John Wiley & Sons, Inc. 178
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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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96 BARLEY PROCESSING: METHODS AND P
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98 BARLEY PROCESSING: METHODS AND P
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100 BARLEY PROCESSING: METHODS AND
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Page 143 and 144: 126 BARLEY PROCESSING: METHODS AND
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Page 197 and 198: 180 HEALTH BENEFITS OF BARLEY FOODS
Page 221 and 222: 9 Current Status of Global Barley P
Page 223 and 224: 206 CURRENT STATUS OF GLOBAL BARLEY
Page 225 and 226: 208 CURRENT STATUS OF GLOBAL BARLEY
Page 227 and 228: 10 Barley Foods: Selected Tradition
Page 229 and 230: 212 BARLEY FOODS: SELECTED TRADITIO
Page 242 and 243: 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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