Evaluation of β-glucan content, viscosity, soluble dietary fiber and processing effect in grains of Ecuadorian barley genotypes
| dc.creator | Elena Villacrés | |
| dc.creator | Diego Campaña | |
| dc.creator | Javier Garófalo | |
| dc.creator | Esteban Falconí | |
| dc.creator | María Quelal | |
| dc.creator | Janet Matanguihan | |
| dc.creator | Kevin Murphy | |
| dc.date | 2019 | |
| dc.date.accessioned | 2026-07-07T02:44:39Z | |
| dc.description | We analyzed seventy barley accessions from Ecuador to determine the content of mixed-linkage β-glucan in seeds. Twelve of these materials showed a higher content than the population average 2.10% (w/w), and they were chosen to determine the relationship among β-glucan, viscosity and dietary fiber as well as the effect of scarification, cooking, roasting and malting on its content. In the 12 accessions, the content of (3-glucan showed a high degree of correlation (r=0.86) with soluble dietary fiber but a low correlation with viscosity (r=-0.17). In most accessions, β-glucan increased in roasted or scarified grains. The roasting process increased the content by 35.51% (w/w) and scarification by 26.53% (w/w). Cooking decreased content by 39.92% and malting by 77.90%. The megazyme kit was used to determine the content of (1→3) (1→4)- β-D-glucan (Mixed-linkage). Results of this study show that Ecuadorian barley genotypes with a β-glucan content greater than 2.1% are suitable for human consumption and those with a lower value than 2.1% are suitable for the beer industry. | |
| dc.format | application/pdf | |
| dc.identifier | 0120-9965 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=180363225012 | |
| dc.identifier | https://www.redalyc.org/journal/1803/180363225012/ | |
| dc.identifier | https://www.redalyc.org/journal/1803/180363225012/html/ | |
| dc.identifier | https://www.redalyc.org/journal/1803/180363225012/180363225012.epub | |
| dc.identifier | https://www.redalyc.org/journal/1803/180363225012/movil | |
| dc.identifier | 10.15446/agron.colomb.v37n3.77101 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/422488 | |
| dc.language | en | |
| dc.publisher | Universidad Nacional de Colombia | |
| dc.relation | http://www.redalyc.org/revista.oa?id=1803 | |
| dc.rights | Agronomía Colombiana | |
| dc.source | Agronomía Colombiana (Colombia) Num.3 Vol.37 | |
| dc.subject | Agrociencias | |
| dc.title | Evaluation of β-glucan content, viscosity, soluble dietary fiber and processing effect in grains of Ecuadorian barley genotypes | |
| dc.type | artículo científico |