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

More documents

Recommendations

Info

OUTLOOK FOR BARLEY FOOD 207 only a small amount (about 3%) used for human food in most countries. Barley continues to be a major dietary constituent in parts of Asia and North Africa. The current use of barley for food in the United States ranks a poor third (1.5%) behind uses as animal feed and for malt/alcohol production. Barley use as food in the European Community (12 countries in 1991) was even less (0.3%) than in the United States. On the other hand, during the same time period, food was the largest use for barley in Morocco (61%), Ethiopia (79%), China (62%), and India (73%) (Kent and Evers 1994). There has been recent interest by markets in Asia for importing food barley from the United States and Canada, with special interest in waxy genotypes (USGC 2007). Pearled barley is the most common form of barley food, recognized by most of today’s modern supermarket shoppers. A multitude of barley foods, including a variety of barley soups, are possible using techniques and processing equipment traditionally used with other small-grain cereals, such as oats, rye, and wheat. Hot porridges, pilafs, pasta, snacks, and breads of many types can be made from barley. By replacing portions of white or whole-grain wheat flour with milled barley, the nutritional value and quality of many food products can be greatly enhanced. A small portion of barley malt is used in food products, principally to enhance flavor and to provide α-amylase and other enzymes to enhance baking of various breads and pastries. The major use of barley malt, however, is in the production of alcoholic beverages, especially beer. As referred to in this book, malt is essentially germinated barley. Modern malting processes are extremely complex and regulated to produce specific malt products to meet specifications of the brewing and distilling industries (Bamforth and Barclay 1993). Although alcoholic beverages are not foods in the strictest sense, their use in moderation either with or without meals adds to the total nutritional experience. OUTLOOK FOR BARLEY FOOD In May 2005, a workshop on “The Future of Barley” was sponsored by the American Association of Cereal Chemists International in Minneapolis, Minnesota (Anonymous 2005). Topics of the workshop covered a range of subjects, including the history of barley foods, emerging technology in barley breeding, specialized product development, health benefits, and factors affecting consumer acceptance of barley food products. Challenges were issued to barley researchers and the cereal industry to utilize the information generated on specific functional and nutritional characteristics of barley genotypes to move products to the marketplace while considering the importance of improving the acceptability of products containing barley. This workshop was viewed as a concerted effort on the part of international barley workers and the cereal industry to put barley once again at the forefront of cereals. In May 2006, the U.S. Food and Drug Administration gave final approval of a health claim for barley, based on research demonstrating that regular consumption of barley will prevent or control cardiovascular disease by lowering blood
208 CURRENT STATUS OF GLOBAL BARLEY PRODUCTION AND UTILIZATION cholesterol (FDA 2006). It is generally accepted that diets rich in whole grains provide protection against hypertension, stroke, cardiovascular disease, and type 2 diabetes. Barley and oats are both noted for their content of soluble fiber, which acts to alleviate and prevent these chronic diseases. Barley is unique among grains in that its soluble fiber extends throughout the kernel rather than being confined to the outer bran layers. Some barley varieties contain a high proportion of amylose in the starch that converts into resistant starch, a beneficial component for intestinal health. In Chapter 7, research on barley food products is reviewed. Acceleration of these efforts in recent years indicates awareness and interest in providing consumers with barley’s health benefits. Bread, a universal food, is a likely product to incorporate barley β-glucans from either the grain or in extracted form into the diet of a large population segment. To date, there has been little consumer education about barley’s health benefits, and therefore little demand. Many nutritionists and food scientists that are well versed about most commonly consumed foodstuffs do not have sufficient information about barley as a food. Misconceptions and apparent transposing of nutritional information about similar grains to barley are commonly seen in nutritional recommendations. It appears that promotion of barley and new barley products by the food and cereal industries will be required to provide consumer awareness of the uniqueness, versatility, and health benefits in order to increase demand. A compilation of consumer and producer research reports indicate that market trends in 2007 are positive for health and wellness food products (Feder 2007). Heart health is reported as a top concern for consumers, followed by general well-being, healthy fats in foods, and nutraceutical products. Weight management and obesity, closely associated with the current pandemic of diabetes and metabolic syndrome, are prime consumer concerns. Barley and whole grains in general were cited as target macro ingredients for processors focusing on heart health and other health management strategies. Dietary fiber, particularly soluble fiber, was cited as an important industry focus in the development of new food products. According to a recent report, the overall U.S. fiber market is predicted to grow to $470 million by 2011, with the soluble fiber section expected to increase by almost twice the compound annual growth rate of that of insoluble fiber (Anonymous 2007). At this time, there is active research in several parts of the world to extract, isolate, and concentrate barley β-glucans for inclusion in numerous cereal-based products. The β-glucans in barley are a proven functional food ingredient that can greatly expand the global use of whole-grain barley, processed barley, and β-glucan concentrates in numerous food products (Palmer 2006). REFERENCES Anonymous. 2005. The future of barley foods. Cereal Foods World 50:271–277. Anonymous. 2007. Barley products to carry heart health claim. Food Navigator-USA. Published online at http://www.foodnavigator-usa.com. Accessed Oct. 20, 2007.
Page 2:
BARLEY FOR FOOD AND HEALTH Science,
Page 5 and 6:
On a Seed “This was the goal of t
Page 7 and 8:
Cover design by Jean Rose Johnston.
Page 10 and 11:
CONTENTS Preface xiii 1 Barley Hist
Page 12 and 13:
CONTENTS ix Infrared Processing, 12
Page 14:
CONTENTS xi Asia, 221 Barley Mixed-
Page 17 and 18:
xiv PREFACE In the concluding two c
Page 19 and 20:
2 RELATIONSHIP OF HUMANS AND BARLEY
Page 21 and 22:
Page 23 and 24:
Page 25 and 26:
Page 27 and 28:
10 RELATIONSHIP OF HUMANS AND BARLE
Page 29 and 30:
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
2 Barley: Taxonomy, Morphology, and
Page 37 and 38:
20 BARLEY: TAXONOMY, MORPHOLOGY, AN
Page 39 and 40:
Page 41 and 42:
Page 43 and 44:
Page 45 and 46:
Page 47 and 48:
Page 49 and 50:
3 Barley Biotechnology: Breeding an
Page 51 and 52:
34 BARLEY BIOTECHNOLOGY: BREEDING A
Page 53 and 54:
Page 55 and 56:
Page 57 and 58:
Page 59 and 60:
Page 61 and 62:
Page 63 and 64:
Page 65 and 66:
Page 67 and 68:
Page 69 and 70:
Page 71 and 72:
Page 73 and 74:
4 Barley: Genetics and Nutrient Com
Page 75 and 76:
58 BARLEY: GENETICS AND NUTRIENT CO
Page 77 and 78:
Page 79 and 80:
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
Page 87 and 88:
Page 89 and 90:
Page 91 and 92:
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
96 BARLEY PROCESSING: METHODS AND P
Page 115 and 116:
98 BARLEY PROCESSING: METHODS AND P
Page 117 and 118:
100 BARLEY PROCESSING: METHODS AND
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Page 143 and 144:
Page 145 and 146:
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
134 EVALUATION OF FOOD PRODUCT QUAL
Page 153 and 154:
Page 155 and 156:
Page 157 and 158:
Page 159 and 160:
Page 161 and 162:
7 Barley Food Product Research and
Page 163 and 164:
146 BARLEY FOOD PRODUCT RESEARCH AN
Page 165 and 166:
Page 167 and 168:
Page 169 and 170:
Page 171 and 172:
Page 173 and 174: 156 BARLEY FOOD PRODUCT RESEARCH AN
Page 195 and 196: 8 Health Benefits of Barley Foods I
Page 197 and 198: 180 HEALTH BENEFITS OF BARLEY FOODS
Page 221 and 222: 9 Current Status of Global Barley P
Page 223: 206 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
Page 244 and 245: APPENDIX 2 Glossary: Food and Nutri
Page 246 and 247: APPENDIX 3 Glossary: Barley Terms T
Page 248 and 249: APPENDIX 4 Equivalent Weights and M
Page 250 and 251: SOURCES OF BARLEY AND BARLEY PRODUC
Page 252 and 253: Rancho Cucamonga, CA 91730 Ph: 888-
Page 254 and 255: SOURCES OF BARLEY AND BARLEY PRODUC
Page 256 and 257: E-mail:Tony.Steeper@csiro.au Web: h
Page 258 and 259: BARLEY RESOURCE ORGANIZATIONS 241 P
Page 260 and 261: INDEX Air classification, 102, 122-
Page 262: INDEX 245 Meat and barley casserole
show all

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

Create successful ePaper yourself

Delete template?

Save as template?