Evaluation of β-glucan content, viscosity, soluble dietary fiber and processing effect in grains of Ecuadorian barley genotypes

Abstract

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 β-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.

Keywords

• cooking
• scarification
• germination
• malting
• roasting