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Chen L, Chen K, Xi X, Du X, Zou X, Ma Y, Song Y, Luo C, Weining S. The Evolution, Expression Patterns, and Domestication Selection Analysis of the Annexin Gene Family in the Barley Pan-Genome. Int J Mol Sci 2024; 25:3883. [PMID: 38612691 PMCID: PMC11011394 DOI: 10.3390/ijms25073883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 03/24/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024] Open
Abstract
Plant annexins constitute a conserved protein family that plays crucial roles in regulating plant growth and development, as well as in responses to both biotic and abiotic stresses. In this study, a total of 144 annexin genes were identified in the barley pan-genome, comprising 12 reference genomes, including cultivated barley, landraces, and wild barley. Their chromosomal locations, physical-chemical characteristics, gene structures, conserved domains, and subcellular localizations were systematically analyzed to reveal the certain differences between wild and cultivated populations. Through a cis-acting element analysis, co-expression network, and large-scale transcriptome analysis, their involvement in growth, development, and responses to various stressors was highlighted. It is worth noting that HvMOREXann5 is only expressed in pistils and anthers, indicating its crucial role in reproductive development. Based on the resequencing data from 282 barley accessions worldwide, genetic variations in thefamily were investigated, and the results showed that 5 out of the 12 identified HvMOREXanns were affected by selection pressure. Genetic diversity and haplotype frequency showed notable reductions between wild and domesticated barley, suggesting that a genetic bottleneck occurred on the annexin family during the barley domestication process. Finally, qRT-PCR analysis confirmed the up-regulation of HvMOREXann7 under drought stress, along with significant differences between wild accessions and varieties. This study provides some insights into the genome organization and genetic characteristics of the annexin gene family in barley at the pan-genome level, which will contribute to better understanding its evolution and function in barley and other crops.
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Affiliation(s)
- Liqin Chen
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Agronomy, Northwest A&F Univesity, Xianyang 712100, China; (L.C.); (K.C.); (X.X.)
| | - Kunxiang Chen
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Agronomy, Northwest A&F Univesity, Xianyang 712100, China; (L.C.); (K.C.); (X.X.)
| | - Xi Xi
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Agronomy, Northwest A&F Univesity, Xianyang 712100, China; (L.C.); (K.C.); (X.X.)
| | - Xianghong Du
- College of Agronomy, Northwest A&F University, Xianyang 712100, China; (X.D.); (X.Z.)
| | - Xinyi Zou
- College of Agronomy, Northwest A&F University, Xianyang 712100, China; (X.D.); (X.Z.)
| | - Yujia Ma
- College of Landscape Architecture and Art, Northwest A&F University, Xianyang 712100, China;
| | - Yingying Song
- College of Plant Protection, Northwest A&F University, Xianyang 712100, China;
| | - Changquan Luo
- College of Life Sciences, Northwest A&F University, Xianyang 712100, China;
| | - Song Weining
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Agronomy, Northwest A&F Univesity, Xianyang 712100, China; (L.C.); (K.C.); (X.X.)
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Prazyan A, Podlutskii M, Volkova P, Kazakova E, Bitarishvili S, Shesterikova E, Saburov V, Makarenko E, Lychenkova M, Korol M, Kazakov E, Moiseev A, Geras’kin S, Bondarenko E. Comparative Analysis of the Effect of Gamma-, Electron, and Proton Irradiation on Transcriptomic Profile of Hordeum vulgare L. Seedlings: In Search for Molecular Contributors to Abiotic Stress Resilience. PLANTS (BASEL, SWITZERLAND) 2024; 13:342. [PMID: 38337875 PMCID: PMC10857502 DOI: 10.3390/plants13030342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 01/19/2024] [Accepted: 01/20/2024] [Indexed: 02/12/2024]
Abstract
The development of adaptation strategies for crops under ever-changing climate conditions is a critically important food security issue. Studies of barley responses to ionising radiation showed that this evolutionarily ancient stress factor can be successfully used to identify molecular pathways involved in adaptation to a range of abiotic stressors. In order to identify potential molecular contributors to abiotic stress resilience, we examined the transcriptomic profiles of barley seedlings after exposure to γ-rays, electrons, and protons. A total of 553 unique differentially expressed genes with increased expression and 124 with decreased expression were detected. Among all types of radiation, the highest number of differentially expressed genes was observed in electron-irradiated samples (428 upregulated and 56 downregulated genes). Significant upregulation after exposure to the three types of radiation was shown by a set of ROS-responsive genes, genes involved in DNA repair, cell wall metabolism, auxin biosynthesis and signalling, as well as photosynthesis-related genes. Most of these genes are known to be involved in plant ROS-mediated responses to other abiotic stressors, especially with genotoxic components, such as heavy metals and drought. Ultimately, the modulation of molecular pathways of plant responses to ionising radiation may be a prospective tool for stress tolerance programmes.
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Affiliation(s)
- Alexander Prazyan
- Russian Institute of Radiology and Agroecology of National Research Centre “Kurchatov Institute”, 249035 Obninsk, Russia
| | - Mikhail Podlutskii
- Russian Institute of Radiology and Agroecology of National Research Centre “Kurchatov Institute”, 249035 Obninsk, Russia
| | | | - Elizaveta Kazakova
- Russian Institute of Radiology and Agroecology of National Research Centre “Kurchatov Institute”, 249035 Obninsk, Russia
| | - Sofia Bitarishvili
- Russian Institute of Radiology and Agroecology of National Research Centre “Kurchatov Institute”, 249035 Obninsk, Russia
| | - Ekaterina Shesterikova
- Russian Institute of Radiology and Agroecology of National Research Centre “Kurchatov Institute”, 249035 Obninsk, Russia
| | - Vyacheslav Saburov
- A. Tsyb Medical Radiological Research Centre—Branch of the National Medical Research Radiological Centre of the Ministry of Health of the Russian Federation, 249036 Obninsk, Russia
| | - Ekaterina Makarenko
- Russian Institute of Radiology and Agroecology of National Research Centre “Kurchatov Institute”, 249035 Obninsk, Russia
| | - Maria Lychenkova
- Russian Institute of Radiology and Agroecology of National Research Centre “Kurchatov Institute”, 249035 Obninsk, Russia
| | - Marina Korol
- Russian Institute of Radiology and Agroecology of National Research Centre “Kurchatov Institute”, 249035 Obninsk, Russia
| | - Evgeniy Kazakov
- A. Tsyb Medical Radiological Research Centre—Branch of the National Medical Research Radiological Centre of the Ministry of Health of the Russian Federation, 249036 Obninsk, Russia
| | - Alexander Moiseev
- A. Tsyb Medical Radiological Research Centre—Branch of the National Medical Research Radiological Centre of the Ministry of Health of the Russian Federation, 249036 Obninsk, Russia
| | - Stanislav Geras’kin
- Russian Institute of Radiology and Agroecology of National Research Centre “Kurchatov Institute”, 249035 Obninsk, Russia
| | - Ekaterina Bondarenko
- Russian Institute of Radiology and Agroecology of National Research Centre “Kurchatov Institute”, 249035 Obninsk, Russia
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3
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Elouadi F, Amri A, El-Baouchi A, Kehel Z, Jilal A, Ibriz M. Genotypic and environmental effects on quality and nutritional attributes of Moroccan barley cultivars and elite breeding lines. Front Nutr 2023; 10:1204572. [PMID: 37899827 PMCID: PMC10602734 DOI: 10.3389/fnut.2023.1204572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Accepted: 09/12/2023] [Indexed: 10/31/2023] Open
Abstract
Although barley is mainly used for livestock feed and beverages, its use as human feed can enrich human diets with some health benefits. The development of new hulless varieties rich in β-glucans and micronutrients can enhance the use of barley as food, but little is known about the effects of the environment on these nutritional traits. In this study, we evaluated five Moroccan varieties and two elite breeding lines of barley at four locations in Morocco during the 2016-2017 and 2017-2018 cropping seasons. The results showed highly significant differences between genotypes for β-glucan, protein, iron, and selenium contents, as well as 1000 kernel weight, but not zinc content; significant to highly significant differences between environments for all traits except β-glucan content; and significant to highly significant interactions for all traits. The highest level of β-glucan content has reached 11.57% observed at the Sidi El Aydi site during the growing season 2017-2018 for the hulless variety Chifaa. This variety has shown the highest content of β-glucan (6.2-11.57%) over all environments except at Tassaout during the 2016-2017 seasons. The breeding line M9V5 has achieved significantly higher protein content at all the locations during the two growing seasons, ranging from 12.38 to 20.14%. Most hulless lines had significantly higher β-glucan and protein contents, but lower 1000 kernel weight. For micronutrients, the content ranges were 28.94 to 38.23 ppm for Fe, 28.78 to 36.49 ppm for Zn, and 0.14 to 0.18 ppm for Se, with the highest content for Fe and Zn shown by the breeding line M9V5 and Chifaa showing average contents of 33.39 ppm, 35.34 ppm, and 0.18 ppm for Fe, Zn, and Se, respectively. The GGE biplot confirmed the high and relatively stable content of β-glucan and acceptable micronutrient contents of the Chifaa variety and identified Marchouch as the most discriminant site to breed for biofortified barley varieties.
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Affiliation(s)
- Fadwa Elouadi
- Plant Animal Productions and Agro-Industry Laboratory, Ibn Tofail University, Kenitra, Morocco
| | - Ahmed Amri
- International Center for Agricultural Research in the Dry Areas (ICARDA), Rabat, Morocco
| | - Adil El-Baouchi
- AgroBioSciences, Mohammed VI Polytechnic University, Ben Guerir, Morocco
| | - Zakaria Kehel
- International Center for Agricultural Research in the Dry Areas (ICARDA), Rabat, Morocco
| | - Abderrazek Jilal
- National Institute for Agricultural Research, Regional Center of Rabat, Rabat Institutes, Rabat, Morocco
| | - Mohammed Ibriz
- Plant Animal Productions and Agro-Industry Laboratory, Ibn Tofail University, Kenitra, Morocco
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4
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Jayarathna S, Jin Y, Dotsenko G, Fei M, Andersson M, Andersson AAM, Sun C, Andersson R. High fructan barley lines produced by selective breeding may alter β-glucan and amylopectin molecular structure. Carbohydr Polym 2023; 316:121030. [PMID: 37321727 DOI: 10.1016/j.carbpol.2023.121030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 05/08/2023] [Accepted: 05/14/2023] [Indexed: 06/17/2023]
Abstract
Six cross-bred barley lines developed by a breeding strategy with the target to enhance the fructan synthesis activity and reduce the fructan hydrolysis activity were analyzed together with their parental lines, and a reference line (Gustav) to determine whether the breeding strategy also affected the content and molecular structure of amylopectin and β-glucan. The highest fructan and β-glucan content achieved in the novel barley lines was 8.6 % and 12 %, respectively (12.3-fold and 3.2-fold higher than in Gustav). The lines with low fructan synthesis activity had higher starch content, smaller building blocks in amylopectin, and smaller structural units of β-glucans than the lines with high-fructan synthesis activity. Correlation analysis confirmed that low starch content was associated with high amylose, fructan, and β-glucan content, and larger building blocks in amylopectin.
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Affiliation(s)
- Shishanthi Jayarathna
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden.
| | - Yunkai Jin
- Department of Plant Biology, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7080, SE-750 07 Uppsala, Sweden.
| | - Gleb Dotsenko
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden
| | - Mingliang Fei
- Department of Plant Biology, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7080, SE-750 07 Uppsala, Sweden; Key Laboratory of Crop Epigenetic Regulation and Development in Hunan Province, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Education Department of Hunan Province on Plant Genetics and Molecular Biology, College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Mariette Andersson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden.
| | - Annica A M Andersson
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden.
| | - Chuanxin Sun
- Department of Plant Biology, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7080, SE-750 07 Uppsala, Sweden.
| | - Roger Andersson
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden.
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5
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Cabello-Olmo M, Krishnan PG, Araña M, Oneca M, Díaz JV, Barajas M, Rovai M. Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product. Foods 2023; 12:2817. [PMID: 37569086 PMCID: PMC10417715 DOI: 10.3390/foods12152817] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/14/2023] [Accepted: 07/23/2023] [Indexed: 08/13/2023] Open
Abstract
In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose-response effect. FFP supplementation affected the nutritional profile and increased the protein content (p < 0.001). The sensory test indicated that consumer acceptance of the studied sensory attributes differed significantly between groups, and bread with high levels of FFP (10 and 15% FFP) was generally more poorly rated than the control (0%) and 5% FFP for most of the variables studied. Despite this, all groups received acceptable scores (overall liking score ≥ 5) from consumers. The sensory analysis concluded that there is a possible niche in the market for these improved versions of bread products.
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Affiliation(s)
- Miriam Cabello-Olmo
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain
| | - Padmanaban G. Krishnan
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Miriam Araña
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain
| | - Maria Oneca
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain
| | - Jesús V. Díaz
- Pentabiol S.L., Polígono Noain-Esquiroz s/n, 31191 Pamplona, Spain
| | - Miguel Barajas
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain
| | - Maristela Rovai
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
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6
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Zhang J, Deng H, Bai J, Zhou X, Zhao Y, Zhu Y, McClements DJ, Xiao X, Sun Q. Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits. Crit Rev Food Sci Nutr 2023; 63:1155-1169. [PMID: 36394558 DOI: 10.1080/10408398.2021.1972926] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Barley is one of the world's oldest cereal crops forming an important component of many traditional diets. Barley is rich in a variety of bioactive phytochemicals with potentially health-promoting effects. However, its beneficial nutritional attributes are not being fully realized because of the limited number of foods it is currently utilized in. It is therefore crucial for the food industry to produce novel barley-based foods that are healthy and cater to customers' tastes. This article reviews the nutritional and functional characteristics of barley, with an emphasis on its ability to improve glucose/lipid metabolism. Then, recent trends in barley product development are discussed. Finally, current limitations and future research directions in glucolipid modulation mechanisms and barley bioprocessing are discussed.
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Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Huan Deng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xinghua Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Quancai Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Khodaeiaminjan M, Knoch D, Ndella Thiaw MR, Marchetti CF, Kořínková N, Techer A, Nguyen TD, Chu J, Bertholomey V, Doridant I, Gantet P, Graner A, Neumann K, Bergougnoux V. Genome-wide association study in two-row spring barley landraces identifies QTL associated with plantlets root system architecture traits in well-watered and osmotic stress conditions. FRONTIERS IN PLANT SCIENCE 2023; 14:1125672. [PMID: 37077626 PMCID: PMC10106628 DOI: 10.3389/fpls.2023.1125672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 03/15/2023] [Indexed: 05/03/2023]
Abstract
Water availability is undoubtedly one of the most important environmental factors affecting crop production. Drought causes a gradual deprivation of water in the soil from top to deep layers and can occur at diverse stages of plant development. Roots are the first organs that perceive water deficit in soil and their adaptive development contributes to drought adaptation. Domestication has contributed to a bottleneck in genetic diversity. Wild species or landraces represent a pool of genetic diversity that has not been exploited yet in breeding program. In this study, we used a collection of 230 two-row spring barley landraces to detect phenotypic variation in root system plasticity in response to drought and to identify new quantitative trait loci (QTL) involved in root system architecture under diverse growth conditions. For this purpose, young seedlings grown for 21 days in pouches under control and osmotic-stress conditions were phenotyped and genotyped using the barley 50k iSelect SNP array, and genome-wide association studies (GWAS) were conducted using three different GWAS methods (MLM GAPIT, FarmCPU, and BLINK) to detect genotype/phenotype associations. In total, 276 significant marker-trait associations (MTAs; p-value (FDR)< 0.05) were identified for root (14 and 12 traits under osmotic-stress and control conditions, respectively) and for three shoot traits under both conditions. In total, 52 QTL (multi-trait or identified by at least two different GWAS approaches) were investigated to identify genes representing promising candidates with a role in root development and adaptation to drought stress.
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Affiliation(s)
- Mortaza Khodaeiaminjan
- Czech Advanced Technology and Research Institute, Palacký University in Olomouc, Olomouc, Czechia
- *Correspondence: Mortaza Khodaeiaminjan, ; Véronique Bergougnoux,
| | - Dominic Knoch
- Department of Molecular Genetics, Leibniz Institute of Plant Genetics and Crop Plant Research (IPK), Gatersleben, Germany
| | | | - Cintia F. Marchetti
- Czech Advanced Technology and Research Institute, Palacký University in Olomouc, Olomouc, Czechia
| | - Nikola Kořínková
- Czech Advanced Technology and Research Institute, Palacký University in Olomouc, Olomouc, Czechia
| | - Alexie Techer
- Czech Advanced Technology and Research Institute, Palacký University in Olomouc, Olomouc, Czechia
| | - Thu D. Nguyen
- Czech Advanced Technology and Research Institute, Palacký University in Olomouc, Olomouc, Czechia
| | - Jianting Chu
- Department of Breeding Research, Leibniz Institute of Plant Genetics and Crop Plant Research (IPK), Gatersleben, Germany
| | - Valentin Bertholomey
- Limagrain Field Seeds, Traits and Technologies, Groupe Limagrain Centre de Recherche, Chappes, France
| | - Ingrid Doridant
- Limagrain Field Seeds, Traits and Technologies, Groupe Limagrain Centre de Recherche, Chappes, France
| | - Pascal Gantet
- Czech Advanced Technology and Research Institute, Palacký University in Olomouc, Olomouc, Czechia
- Unité Mixte de Recherche DIADE, Université de Montpellier, IRD, CIRAD, Montpellier, France
| | - Andreas Graner
- Department Genebank, Leibniz Institute of Plant Genetics and Crop Plant Research (IPK), Gatersleben, Germany
| | - Kerstin Neumann
- Department of Molecular Genetics, Leibniz Institute of Plant Genetics and Crop Plant Research (IPK), Gatersleben, Germany
| | - Véronique Bergougnoux
- Czech Advanced Technology and Research Institute, Palacký University in Olomouc, Olomouc, Czechia
- *Correspondence: Mortaza Khodaeiaminjan, ; Véronique Bergougnoux,
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8
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Lukinac J, Jukić M. Barley in the Production of Cereal-Based Products. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11243519. [PMID: 36559630 PMCID: PMC9780955 DOI: 10.3390/plants11243519] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/08/2022] [Accepted: 12/09/2022] [Indexed: 05/13/2023]
Abstract
Barley (Hordeum vulgare L.) is unjustly neglected today as a food grain. Interest in the use of barley in the food industry has increased recently. The reason for this is its content of dietary fibre, especially β-glucan, which has been shown to reduce blood cholesterol and lower blood sugar levels. The main nutritional components of barley and barley products, besides the mentioned β-glucan, are starch, sugar, proteins, fat and ash. Although not common in the production of bakery products, barley can be very easily involved in the production of the same products, and such products have improved nutritional characteristics and acceptable sensory characteristics, which make them desirable. Barley has great potential for use in a wide range of cereal-based foods as a partial or full replacement for currently used grains (such as wheat, oats, rice and corn). This article provides basic and general information about the use of barley in food and the processing of barley grains for use in the manufacturing of cereal-based products, with particular attention to the use of barley in the manufacturing of bread (flatbread and leavened bread), noodles and pasta, muffins and cakes and cookies and biscuits.
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Affiliation(s)
- Jasmina Lukinac
- Correspondence: (J.L.); (M.J.); Tel.: +385-31-224-397 (J.L.); +385-31-224-308 (M.J.)
| | - Marko Jukić
- Correspondence: (J.L.); (M.J.); Tel.: +385-31-224-397 (J.L.); +385-31-224-308 (M.J.)
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9
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Feng X, Rahman MM, Hu Q, Wang B, Karim H, Guzmán C, Harwood W, Xu Q, Zhang Y, Tang H, Jiang Y, Qi P, Deng M, Ma J, Lan J, Wang J, Chen G, Lan X, Wei Y, Zheng Y, Jiang Q. HvGBSSI mutation at the splicing receptor site affected RNA splicing and decreased amylose content in barley. FRONTIERS IN PLANT SCIENCE 2022; 13:1003333. [PMID: 36212333 PMCID: PMC9538149 DOI: 10.3389/fpls.2022.1003333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Accepted: 08/24/2022] [Indexed: 06/16/2023]
Abstract
Granule-bound starch synthase I (HvGBSSI) is encoded by the barley waxy (Wx-1) gene and is the sole enzyme in the synthesis of amylose. Here, a Wx-1 mutant was identified from an ethyl methane sulfonate (EMS)-mutagenized barley population. There were two single-base mutations G1086A and A2424G in Wx-1 in the mutant (M2-1105). The G1086A mutation is located at the 3' splicing receptor (AG) site of the fourth intron, resulting in an abnormal RNA splicing. The A2424G mutation was a synonymous mutation in the ninth intron. The pre-mRNA of Wx-1 was incorrectly spliced and transcribed into two abnormal transcripts. The type I transcript had a 6 bp deletion in the 5' of fifth exon, leading to a translated HvGBSSI protein lacking two amino acids with a decreased starch-binding capacity. In the type II transcript, the fourth intron was incorrectly cleaved and retained, resulting in the premature termination of the barley Wx-1 gene. The mutations in the Wx-1 decreased the enzymatic activity of the HvGBSSI enzyme and resulted in a decreased level in amylose content. This work sheds light on a new Wx-1 gene inaction mechanism.
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Affiliation(s)
- Xiuqin Feng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Md. Mostafijur Rahman
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Qian Hu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Bang Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Hassan Karim
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Universidad de Córdoba, Cordoba, Spain
| | - Wendy Harwood
- John Innes Center, Norwich Research Park, Norwich, United Kingdom
| | - Qiang Xu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Yazhou Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Huaping Tang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Yunfeng Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Pengfei Qi
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Mei Deng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jian Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jingyu Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jirui Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Guoyue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Xiujin Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Qiantao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
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10
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Torbica A, Radosavljević M, Belović M, Djukić N, Marković S. Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread. Carbohydr Polym 2022; 290:119470. [DOI: 10.1016/j.carbpol.2022.119470] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 04/05/2022] [Accepted: 04/05/2022] [Indexed: 11/30/2022]
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11
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Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits. Foods 2022; 11:foods11152243. [PMID: 35954011 PMCID: PMC9368413 DOI: 10.3390/foods11152243] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/16/2022] Open
Abstract
Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the effects of microbial fermentation on cereals, focusing on their nutritional value and health benefits, including the effects of fermentation on the protein, starch, phenolic compounds contents, and other nutrient components of cereals. The bioactive compounds produced by fermented cereals have positive effects on health regulation. Finally, the future market development of fermented cereal products is summarized and prospected.
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12
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Isolation and Characterisation of Hordatine-Rich Fractions from Brewer’s Spent Grain and Their Biological Activity on α-Glucosidase and Glycogen Phosphorylase α. SUSTAINABILITY 2022. [DOI: 10.3390/su14148421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Hordatines are a characteristic class of secondary metabolites found in barley which have been reported to be present in barley malt, beer and, recently, brewer´s spent grain (BSG). However, little is known about their biological activities such as antioxidative effects in beer or antifungal activity as their main task within the plants. We conducted an in vitro investigation of the activity of hordatines isolated from BSG towards enzymes of glucose metabolism. Hordatine-rich fractions from BSG were prepared by solid-liquid extraction (SLE) with 60% acetone followed by purification and fractionation. The fractions were characterised and investigated for their in vitro inhibitory potential on α-glucosidase and glycogen phosphorylase α (GPα). Both enzymes are relevant within the human glucose metabolism regarding the digestion of carbohydrates as well as the liberation of glucose from the liver. In total, 10 hordatine-rich fractions varying in the composition of different hordatines were separated and analysed by mass spectrometry. Hordatine A, B and C, as well as hydroxylated aglycons and many glycosides, were detected in the fractions. The total hordatine content was analysed by HPLC-DAD using a semi-quantitative approach and ranged from 60.7 ± 3.1 to 259.6 ± 6.1 µg p-coumaric acid equivalents/mg fraction. Regarding the biological activity of fractions, no inhibitory effect on GPα was observed, whereas an inhibitory effect on α-glucosidase was detected (IC50 values: 77.5 ± 6.5–194.1 ± 2.6 µg/mL). Overall, the results confirmed that hordatines are present in BSG in relatively high amounts and provided evidence that they are potent inhibitors of α-glucosidase. Further research is needed to confirm these results and identify the active hordatine structure.
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13
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Zhao Y, Wu X, Wu C, Meng R, Gu Y, Xiao X. Phytochemical profiles and antioxidant activity of fermented barley with Lactiplantibacillus plantarum dy-1. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2092871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Xuemei Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Chao Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Ranhui Meng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yaoguang Gu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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14
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Taniguchi A, Miura M, Ikeda TM, Kaneko S, Kobayashi R. Factors affecting rheological properties of barley flour-derived batter and dough examined from particle properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Cakir E, Arici M, Durak MZ. Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Dietary fibre, protein profile and technological characteristics of durum spaghetti enriched with refined / whole grain hull-less barley flour. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Imeneo V, Romeo R, Gattuso A, De Bruno A, Piscopo A. Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace. Foods 2021; 10:foods10102460. [PMID: 34681509 PMCID: PMC8536132 DOI: 10.3390/foods10102460] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/12/2021] [Accepted: 10/13/2021] [Indexed: 11/19/2022] Open
Abstract
In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, and then a known concentration of 50 mg kg−1 was used for the formulation of enriched biscuits. Three different biscuit samples were compared to a control biscuit, without the addition of functional ingredients. The main physicochemical, microbiological, and sensory aspects of doughs and biscuits enriched with LPE were investigated. The enriched biscuits showed higher phenolic content and antioxidant activity than the control one and a longer induction period (IP), which means that the enriched products had a higher intrinsic resistance to lipid oxidation, thanks to the antioxidant effect exerted by the added fresh lemon peel and the LPE. Furthermore, from a sensorial point of view, they showed suitable acceptability, in terms of appearance, flavor, and aromatic attributes. Thus, results indicated that the incorporation of lemon processing by-products allowed the production of functional enriched biscuits with improved antioxidant properties.
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18
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Abdullah M, Khalid N, Ahmed J, Nawaz A, Salim J, Ahmed A. Effect of supplementation of germinated barley on the quality attributes of chapatti. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15809] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Muhammad Abdullah
- Wheat Research Institute Ayub Agricultural Research Institute Faisalabad Pakistan
| | - Naeem Khalid
- Deputy Secretary Planning, Department of Agriculture Government of Punjab Lahore
| | - Javed Ahmed
- Wheat Research Institute Ayub Agricultural Research Institute Faisalabad Pakistan
| | - Ali Nawaz
- Barani Agricultural Research Station Fateh Jang Pakistan
| | - Jafar Salim
- Statistical Section Ayub Agricultural Research Institute (AARI) Faisalabad Pakistan
| | - Anwaar Ahmed
- Institute of Food and Nutritional Sciences PMAS‐Arid Agriculture University Rawalpindi Pakistan
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19
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Singla G, Panesar PS, Sangwan RS, Krishania M. Effect of packaging materials on the shelf‐life of vermicelli supplemented with enzyme processed kinnow pulp residue. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gisha Singla
- Center of Innovative and Applied Bioprocessing (DBT‐CIAB) Mohali India
- Food Biotechnology Research Laboratory, Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal India
| | - Parmjit S. Panesar
- Food Biotechnology Research Laboratory, Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal India
| | - Rajender S. Sangwan
- Academy of Scientific and Innovative Research (AcSIR), CSIR‐Human Resource Development Centre Ghaziabad India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (DBT‐CIAB) Mohali India
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20
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Genetic Diversity for Agronomic Traits and Phytochemical Compounds in Coloured Naked Barley Lines. PLANTS 2021; 10:plants10081575. [PMID: 34451619 PMCID: PMC8398654 DOI: 10.3390/plants10081575] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 11/17/2022]
Abstract
Interest of breeders is increasing toward the development of new barley cultivars with functional properties and adapted for food uses. A barley breeding program was initiated to develop germplasm with naked and coloured grains rich in bioactive compounds In the present study, a set of 16 F8 recombinant inbred lines (RILs) derived from the following four parental lines: 2005FG, K4-31, L94 and Priora, were evaluated in the experimental trials in Foggia (Italy) during the 2017–2019 growing seasons with the aims to assess the genetic variability for desired traits and identify superior genotypes. Lines were characterised for agronomic traits (earliness, plant height, seed yield, specific weight, 1000-seed weight) and biochemical compounds accumulation (phenolics, anthocyanins, flavonoids, carotenoids, β-glucans, proteins, antioxidant activity). A high heritability and selection response were observed for most of the biochemical compounds. The grain yield showed high significant positive genetic and phenotypic correlations (p < 0.05) with phenols and antioxidant activity. Cluster analysis grouped the genotypes into three groups. The barley RIL lines L1997, L3005, L3007 and L3009 were superior for more than four traits including seed yield and antioxidant compounds. These genotypes may serve as potential sources of nutraceuticals for healthy food and in breeding programs. In the present study, the new barley genotypes with naked and coloured grains have been selected without compromising their productivity.
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21
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Perri G, Rizzello CG, Ampollini M, Celano G, Coda R, Gobbetti M, De Angelis M, Calasso M. Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties. Foods 2021; 10:foods10071489. [PMID: 34199014 PMCID: PMC8306093 DOI: 10.3390/foods10071489] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/28/2022] Open
Abstract
A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or sprouted barley flour (B or SB) alone or by mixing SB flour with native or sprouted lentil flour (SB-L or SB-SL) by Weissella paramesenteroides SLA5, Weissella confusa SLA4, Leuconostoc pseudomesenteroides DSM 20193 or Weissella confusa DSM 20194 was assessed. The acidification and the viscosity increase during 24 h of fermentation with and without 16% sucrose (on flour weight), to promote the dextran synthesis, were followed. After the selection of the fermentation parameters, the bioprocessing was carried out by using Leuconostoc pseudomesenteroides DSM 20193 (the best LAB dextran producer, up to 2.7% of flour weight) and a mixture of SB-SL (30:70% w/w) grains, enabling also the decrease in the raffinose family oligosaccharides. Then, the SB-SL sourdoughs containing dextran or control were mixed with the wheat flour (30% of the final dough) and leavened with baker’s yeast before baking. The use of dextran-containing sourdough allowed the production of bread with structural improvements, compared to the control sourdough bread. Compared to a baker’s yeast bread, it also markedly reduced the predicted glycemic index, increased the soluble (1.26% of dry matter) and total fibers (3.76% of dry matter) content, giving peculiar and appreciable sensory attributes.
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Affiliation(s)
- Giuseppe Perri
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (G.P.); (G.C.); (M.D.A.)
| | | | | | - Giuseppe Celano
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (G.P.); (G.C.); (M.D.A.)
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, 00100 Helsinki, Finland;
- Helsinki Institute of Sustainability Science, Department of Food and Nutrition, University of Helsinki, 00100 Helsinki, Finland
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen, 39100 Bozen, Italy;
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (G.P.); (G.C.); (M.D.A.)
| | - Maria Calasso
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (G.P.); (G.C.); (M.D.A.)
- Correspondence: ; Tel.: +39-080-544-2948
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23
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Šimić G, Lalić A, Horvat D, Zdunić Z, Koceva Komlenić D, Bucić-Kojić A, Planinić M, Tišma M. Production and analysis of the flour from the hull-less barley. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00857-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Paladugula MP, Smith B, Morris CF, Kiszonas A. Incorporation of yellow pea flour into white pan bread. Cereal Chem 2021. [DOI: 10.1002/cche.10441] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
| | - Brennan Smith
- Animal Veterinary and Food Sciences University of Idaho Moscow ID USA
- USDA‐ARS‐SRRC Food Processing and Sensory Quality New Orleans LA USA
| | - Craig F. Morris
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
| | - Alecia Kiszonas
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
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25
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Tuersuntuoheti T, Wang Z, Zhang M, Pan F, Liang S, Sohail A, Li M, Wang K, Asimi S, Khurshid M, Wang X. Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods. Cereal Chem 2021. [DOI: 10.1002/cche.10416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Amjad Sohail
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Meng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Kaiyun Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Sailimuhan Asimi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Madiha Khurshid
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xinyue Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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26
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Bharath AP, Kathalsar AK, Chandrashekhar S, Prabhasankar P. Influence of tetraploid wheat (
Triticum dicoccum)
on low glycaemic index pizza base processing and its starch digestibility. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14845] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Adguru Papanna Bharath
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore570020India
| | - Ashwath Kumar Kathalsar
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore570020India
| | - Soumya Chandrashekhar
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore570020India
| | - Pichan Prabhasankar
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore570020India
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27
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Hussain A, Ali S, Hussain A, Hussain Z, Manzoor MF, Hussain A, Ali A, Mahmood T, Abbasi KS, Karrar E, Hussain M, T. Compositional profile of barley landlines grown in different regions of Gilgit-Baltistan. Food Sci Nutr 2021; 9:2605-2611. [PMID: 34029360 PMCID: PMC8116868 DOI: 10.1002/fsn3.2215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 02/19/2021] [Accepted: 02/20/2021] [Indexed: 11/11/2022] Open
Abstract
The current investigation was performed to explore the nutritional and functional composition of four landlines of barley denoted as LB1 (Gilgit), LB2 (Nagar), LB3 (Skardu), and LB4 (Shigar) from different regions of Gilgit-Baltistan. The samples were examined for nutritional profile and antioxidant attributes. Total phenolic values and total flavonoid results were in the range of 1.2 to 3.1 mg/g and 0.41 to 0.55 mg/g, respectively. Nutritional profile as crude starch, fiber, protein, ash, and fat ranged from 56.3%-50.80%, 16.50%-11.73%, 16.20%-11.53%, 2.8%-2.1%, and 2.63%-1.63%, respectively. The mineral composition in terms of Mg (527-616 mg/kg) was higher in the landlines followed by Ca (312-368 mg/kg), Na (122.6-146.6 mg/kg), Fe (43.3-65.6 mg/kg), and Zn (22.5-26.6 mg/kg). It was concluded that the indigenous barley landlines had immense nutritional potential and functional attributes. Thus, it can be used for value-added food products and the development of cottage industry in the region.
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Affiliation(s)
- Abid Hussain
- Department of Agriculture and Food ScienceKarakorum International UniversityGilgitPakistan
| | - Sartaj Ali
- Department of Agriculture and Food ScienceKarakorum International UniversityGilgitPakistan
| | - Azhar Hussain
- Department of Agriculture and Food ScienceKarakorum International UniversityGilgitPakistan
| | - Zubair Hussain
- Department of Agriculture and Food ScienceKarakorum International UniversityGilgitPakistan
| | | | - Abid Hussain
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
| | - Amjad Ali
- Department of Agriculture and Food ScienceKarakorum International UniversityGilgitPakistan
| | - Talat Mahmood
- Nuclear Institute of Food and AgricultureTarnab PeshwarPakistan
| | - Kashif Sarfraz Abbasi
- Institute of Food &Nutritional Sciences PMAS‐Arid Agriculture UniversityRawalpindiPakistan
| | - Emad Karrar
- Department of Food Engineering and TechnologyFaculty of Engineering and TechnologyUniversity of GeziraWad MedaniSudan
| | - Maqsood Hussain
- Department of Agriculture and Food ScienceKarakorum International UniversityGilgitPakistan
| | - Tajudin
- Mountain Agriculture Research Center (MARC)Juglote, GilgitPakistan
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28
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Tuersuntuoheti T, Wang Z, Zhang M, Li M, Wang K, Liang S, Wang Z, Ren X, Sohail A. Combination use of the microwave irradiation and preservatives effect on the shelf life and quality of Qingke barley fresh noodles stored at low temperature. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Zhenhua Wang
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Min Zhang
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Meng Li
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Kaiyun Wang
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Shan Liang
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Ziyuan Wang
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xin Ren
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Amjad Sohail
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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29
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Afzaal M, Saeed F, Shahzadi U, Hussain M, Waleed M, Hussain S, Mohamed AA, Alamri MS, Anjum FM, Suleria H. Nutritional and therapeutic properties of barley broth (Talbinah): recent updates. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1986521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Umber Shahzadi
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Waleed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Shahzad Hussain
- Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia
| | | | - Mohamed S. Alamri
- Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia
| | - Faqir M. Anjum
- Administration Department, University of the Gambia, Serekunda, Gambia
| | - Hafiz Suleria
- Department of Agriculture and Food Systems, The University of Melbourne, Melbourne, Australia
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30
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Suriano S, Iannucci A, Codianni P, Fares C, Menga V, Russo M, Marciello U, Troccoli A. Carotenoids and tocols content in genotypes of colored barley. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103110] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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31
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Zhao Y, Wu C, Zhu Y, Zhou C, Xiong Z, Samy Eweys A, Zhou H, Dong Y, Xiao X. Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1. Food Res Int 2020; 139:109808. [PMID: 33509451 DOI: 10.1016/j.foodres.2020.109808] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 10/07/2020] [Accepted: 10/12/2020] [Indexed: 12/13/2022]
Abstract
Fermentation has been considered as effective tools to promote the functional properties of cereals. In this paper, barley flour was fermented with Lactobacillus plantarum dy-1 (L. plantarum dy-1) and the main components in the fermented barley aqueous extracts were identified using by ultra-high performance liquid chromatography tandem with high resolution mass spectrometry (UPLC-HRMS), and investigated by metabolomics strategy involved on chemometrics. The barley extracts were prepared at the fermentation time of 0, 4, 8, 12, 16, 20, 24, 28 h, respectively and a total of 124 compounds were detected in the samples. Principal component analysis (PCA) was performed and the results indicated that the fermentation process became to slow down from 16 h until terminated. During fermentation, saccharides, amino acids, nucleosides, and some organic acids decreased, while lipids and bioactive molecules in barley were released and metabolites were accumulated by L. plantarum dy-1. Meanwhile, partial least squares discrimination analysis (PLS-DA) was performed for revealing the characteristic components in fermented barley aqueous extracts, including some functional molecules such as indole-3-lactic acid, phenyllactic acid, homovanillic acid and cafestol, etc., which provided the roles of them and the basis for further investigation on the functional bioactivities and application.
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Affiliation(s)
- Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Chao Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Chenguang Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Aya Samy Eweys
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - Hongbin Zhou
- Comprehensive Technology Center, Zhenjiang Customs, Zhenjiang 212008, China
| | - Ying Dong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Jiangsu Jiangnan Biotechnology Co. Ltd., Zhenjiang 212300, China.
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32
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Farag MA, Xiao J, Abdallah HM. Nutritional value of barley cereal and better opportunities for its processing as a value-added food: a comprehensive review. Crit Rev Food Sci Nutr 2020; 62:1092-1104. [PMID: 33092405 DOI: 10.1080/10408398.2020.1835817] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Barley is one of the most important cereal crops and arranged globally as fourth after wheat, rice, and corn. It is known for its beneficial effects against degenerative diseases including diabetes, obesity, hypertension, and colon inflammation which are associated with eating habits and improper lifestyles. These effects are mainly attributed to its rich dietary fibers, i.e., β-glucan composition. Moreover, barley considered as a good source of starch, minerals, vitamins, and protein pose it as an ideal food supplement. Nevertheless, about 2% of the barley global production is utilized due to unacceptable organoleptic characters. Therefore, continuous modifications are ongoing either to develop new cultivars for different purposes, or novel processing methods to improve its organoleptic characters. In this review, we provide a comprehensive overview of the macroconstituents and microconstituents of barley, its nutritional value and prebiotic effects. Further, different processing procedures performed to improve its organoleptic characters or to decrease its antinutrient levels are outlined with suggestions for further needed cultivars that could preserve the different benefits of barley and maximize its value as a major cereal crop.
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Affiliation(s)
- Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.,Chemistry Department, School of Sciences & Engineering, The American University in Cairo, Cairo, Egypt
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - Hosssam M Abdallah
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.,Department of Natural Products and Alternative Medicine, Faculty of Pharmacy, King Abdulaziz University, Jeddah, Saudi Arabia
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33
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Zhang Y, Yin L, Rasheed HA, Xia X, Tekliye M, Li Z, Li J, Dong M. Effects of chitosan on the physicochemical properties, in vitro starch digestibility, antimicrobial potentials, and antioxidant activities of purple highland barley noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109802] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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34
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Population structure and diversity assessment of barley (Hordeum vulgare L.) introduction from ICARDA. J Genet 2020. [DOI: 10.1007/s12041-020-01226-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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35
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Zhao B, Wang L, Shang J, Liu L, Tong L, Zhou X, Wang S, Zhang Y, Zhou S. Application of pearling in modified roller milling of hull‐less barley and effect on noodles quality. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14838] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Bo Zhao
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Jiaying Shang
- College of Grain and Food Henan University of Technology Henan China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - LiTao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Xianrong Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Shanshan Wang
- Institute of Food Science and Technology Tibet Academy of Agricultural and Animal Husbandry Sciences Lhasa China
| | - Yuhong Zhang
- Institute of Food Science and Technology Tibet Academy of Agricultural and Animal Husbandry Sciences Lhasa China
| | - Sumei Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
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36
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Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality. J FOOD QUALITY 2020. [DOI: 10.1155/2020/3040564] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
There is a great interest in the use of natural ingredients as functional components in food products. Barley is considered as a natural thickener substitute due to its high dietary fiber content. In this work, electromagnetic stir-frying barley flour (ESBF) was developed and applied in yoghurt. The yoghurt samples were prepared by adding 10, 20, 30, and 40 g L−1 of ESBF, respectively; the control sample was made with 20 g L−1 of whey protein concentrate (WPC), and the yoghurt without any thickener was regarded as blank. The rheological, microstructural, and sensory properties were investigated to evaluate the effect of ESBF on yoghurt quality. Compared to the blank and control samples, the yoghurt with ESBF had higher contents of total solids ranging from 232.5 ± 1.2 g·kg−1 mix to 241.6 ± 1.4 g·kg−1 mix, and crude fiber ranged from 1.6 ± 0.4 g·kg−1 mix to 4.5 ± 0.6 g·kg−1 mix according to the added amount of ESBF. Representing the rheological characteristics of yoghurt, the storage modulus (G′), loss modulus (G″), and apparent viscosity increased with the amount of ESBF. Scanning electron microscope images exhibited that both WPC and barley starch were distributed uniformly in a yoghurt sample, with starch strands between and attached to the protein aggregates reducing the free end. In addition, increased stability of viscosity, water-holding capacity, and bacteria were obtained with the addition of ESBF whether after postripening or during storage of yoghurt. The highest viscosity was up to 3305 MPa s in the yoghurt with 4% ESBF. Current results indicate that ESBF could be used as a suitable natural ingredient and thickener in food.
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37
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Hetclova V, Jezerska L, Strbova K, Prokes R, Zegzulka J. Effect of the cleaning process on physical properties for different malting barley seed varieties. Food Sci Nutr 2020; 8:3317-3326. [PMID: 32724596 PMCID: PMC7382199 DOI: 10.1002/fsn3.1609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 03/29/2020] [Accepted: 04/01/2020] [Indexed: 11/24/2022] Open
Abstract
The aim of the study was to investigate the influence of the barley cleaning process in relation to physical properties. The knowledge of the range of changes in the physical parameters of processed material and their mutual relationships is required for the design and implementation of various technological processes. In this study were compared the input and output commodities in the primary postharvest cleaning process of undesirable components-occurring as admixtures of fine and coarse barley impurities as well as the barley component itself. An efficient cleaning process ensuring barley grain quality is a basic step in beer production. Therefore, seven bred varieties of brewing barley (Malz, Sebastian, Francin, KWS Irina1, KWS Irina2, Bojos, and Laudis) were tested for the qualitative assessment of the cleaning process. Physical parameters such as granulometry, bulk and tapped density, angle of repose, internal and wall friction angle, and flow functions were determined for all samples. In order to identify whether the barley variety or the sample cleaning significantly influences the determined physical properties, two-way ANOVA was applied. The results imply that barley cleaning had the main influence on wall friction angle, while the barley variety had a significant effect on effective internal friction. Moreover, the mechanical postharvest cleaning process reduces the overall wall friction.
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Affiliation(s)
- Veronika Hetclova
- Department of Mining Engineering and SafetyFaculty of Mining and GeologyVSB – Technical University of OstravaOstravaCzech Republic
| | - Lucie Jezerska
- ENET CentreVSB – Technical University of OstravaOstravaCzech Republic
| | - Kristina Strbova
- ENET CentreVSB – Technical University of OstravaOstravaCzech Republic
| | - Rostislav Prokes
- Department of Mining Engineering and SafetyFaculty of Mining and GeologyVSB – Technical University of OstravaOstravaCzech Republic
- ENET CentreVSB – Technical University of OstravaOstravaCzech Republic
| | - Jiri Zegzulka
- Department of Mining Engineering and SafetyFaculty of Mining and GeologyVSB – Technical University of OstravaOstravaCzech Republic
- ENET CentreVSB – Technical University of OstravaOstravaCzech Republic
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38
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Tuersuntuoheti T, Wang Z, Duan M, Asimi S, Ren X, Wang Z, Zheng Y, Wu Y, Liang S, Zhang M. Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14526] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Zhenhua Wang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Mengjie Duan
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Sailimuhan Asimi
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Xin Ren
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Ziyuan Wang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Yanyan Zheng
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Yan Wu
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Shan Liang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Min Zhang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
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39
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Rehman A, Tong Q, Jafari SM, Assadpour E, Shehzad Q, Aadil RM, Iqbal MW, Rashed MM, Mushtaq BS, Ashraf W. Carotenoid-loaded nanocarriers: A comprehensive review. Adv Colloid Interface Sci 2020; 275:102048. [PMID: 31757387 DOI: 10.1016/j.cis.2019.102048] [Citation(s) in RCA: 118] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 10/03/2019] [Accepted: 10/09/2019] [Indexed: 02/07/2023]
Abstract
Carotenoids retain plenty of health benefits and attracting much attention recently, but they have less resistance to processing stresses, easily oxidized and chemically unstable. Additionally, their application in food and pharmaceuticals are restricted due to some limitations such as poor bioavailability, less solubility and quick release. Nanoencapsulation techniques can be used to protect the carotenoids and to uphold their original characteristics during processing, storage and digestion, improve their physiochemical properties and enhance their health promoting effects. The importance of nanocarriers in foods and pharmaceuticals cannot be denied. This review comprehensively covers recent advances in nanoencapsulation of carotenoids with biopolymeric nanocarriers (polysaccharides and proteins), and lipid-based nanocarriers, their functionalities, aptness and innovative developments in preparation strategies. Furthermore, the present state of the art encapsulation of different carotenoids via biopolymeric and lipid-based nanocarriers have been enclosed and tabulated well. Nanoencapsulation has a vast range of applications for protection of carotenoids. Polysaccharides in combination with different proteins can offer a great avenue to achieve the desired formulation for encapsulation of carotenoids by using different nanoencapsulation strategies. In terms of lipid based nanocarriers, solid lipid nanoparticles and nanostructure lipid carriers are proving as the encouraging candidates for entrapment of carotenoids. Additionally, nanoliposomes and nanoemulsion are also promising and novel-vehicles for the protection of carotenoids against challenging aspects as well as offering an effectual controlled release on the targeted sites. In the future, further studies could be conducted for exploring the application of nanoencapsulated systems in food and gastrointestinal tract (GIT) for industrial applications.
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40
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Xiao X, Tan C, Sun X, Zhao Y, Zhang J, Zhu Y, Bai J, Dong Y, Zhou X. Effects of fermentation on structural characteristics and in vitro physiological activities of barley β-glucan. Carbohydr Polym 2019; 231:115685. [PMID: 31888856 DOI: 10.1016/j.carbpol.2019.115685] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 11/26/2019] [Accepted: 11/26/2019] [Indexed: 12/24/2022]
Abstract
The effects of fermentation by Lactobacillus plantarum dy-1 on the main structural changes of barley β-glucan and their in vitro activities were studied. Molecular characteristics, infrared spectroscopy, monosaccharide composition, methylation, 1D and 2D-NMR analyses and scanning electron microscopy revealed that both (raw barley β-glucan) RBG and fermented barley β-glucan (FBG) are polysaccharides predominanted by β-(1→3) and β-(1→4) linked glucose. However, different molecular weight (decreasing from 1.13×105 D to 6.35×104 D), the ratio of the β-(1→3) residues to the β-(1→4) residues (ranging from 1:1.98-1:2.50 to 1:1.8-1:2.24) and microstructure features (transforming from a rod-like to sheet-like structure) were observed. Bioassay results showed that FBG exhibited improved inhibitory activities of α-amylase, α-glucosidase and lipase, as well as the adsorption of cholesterol under acidic conditions compared to RBG. These results suggested that fermentation may enhance in vitro physiological activities of barley β-glucan, especially related to glucose and lipid metabolism.
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Affiliation(s)
- Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Cui Tan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Xinjuan Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Ying Dong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Xinghua Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.
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41
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Mansoor R, Ali TM, Arif S, Moin A, Hasnain A. Effects of barley flour on dough rheology, texture, sensory and glycemic index of traditional unleavened flat bread (Roti). Cereal Chem 2019. [DOI: 10.1002/cche.10228] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Remal Mansoor
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Tahira Mohsin Ali
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Saqib Arif
- Food Quality and Safety Research Institute Pakistan Agricultural Research Council (PARC) University of Karachi Campus Pakistan
| | - Abeera Moin
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology University of Karachi Karachi Pakistan
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42
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Quality prediction of bread made from composite flours using different parameters of empirical rheology. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102812] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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43
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Tuersuntuoheti T, Wang Z, Zheng Y, Wang S, Wang Z, Wu Y, Liang S, Li X, Zhang M. Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives. Food Sci Nutr 2019; 7:2958-2967. [PMID: 31572589 PMCID: PMC6766552 DOI: 10.1002/fsn3.1151] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 06/09/2019] [Accepted: 06/11/2019] [Indexed: 11/11/2022] Open
Abstract
In this work, the effect of microwave (MW), ε-poly-L-lysine (ε-PL), calcium propionate (CP), and their combinations on the shelf life and quality characteristics of highland barley fresh noodle (HBFN) was studied. Firstly, the mixed flour was treated by MW (800 W) for different time. Subsequently, HBFN was prepared by mixing flour and sterilized water with addition of 0.04% ε-PL combined with different concentrations of CP (0.025%, 0.020%, 0.015%) and stored at 25 ± 1°C. Changes of total plate count (TPC), moisture content, water state, textural properties, color, and pH in HBFN were monitored during storage. The results indicated that microwave treatment (40 s) provided 30% reduction of initial TPC of the flour without decline of noodle quality. Shelf life of HBFN treated with MW + ε-PL (0.04%) + CP (0.02%/0.025%) reached 80 and 88 hr, respectively, and had good edible qualities during storage.
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Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shuai Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yan Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
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44
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Roth M, Jekle M, Becker T. Opportunities for upcycling cereal byproducts with special focus on Distiller's grains. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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45
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Baidoo EA, Murphy K, Ganjyal GM. Hulled varieties of Barley showed better expansion characteristics compared to hull-less varieties during twin-screw extrusion. Cereal Chem 2019. [DOI: 10.1002/cche.10138] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Kevin Murphy
- Department of Crop and Soil Sciences; Washington State University; Pullman Washington
| | - Girish M. Ganjyal
- School of Food Science; Washington State University; Pullman Washington
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46
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Evaluation of novel-extruding ingredients to improve the physicochemical and expansion characteristics of a corn-puffed snack-containing pearled barley. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03260-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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Effect of cross-linking on characteristics of succinylated and oxidized barley starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-00021-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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48
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Affiliation(s)
- Catherine S. Birch
- Institute for Agri‐Food Research & Innovation, School of Natural & Environmental Sciences Newcastle University Newcastle NE1 7RU UK
| | - Graham A. Bonwick
- Institute for Agri‐Food Research & Innovation, School of Natural & Environmental Sciences Newcastle University Newcastle NE1 7RU UK
- Fera Science Limited Sand Hutton, York YO41 1LZ UK
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49
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Iorgachova К, Makarova O, Kotuzaki O, Avetisіan K. The use of glucan-containing grain materials in the technology of foam-like pastries. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.15673/fst.v12i3.1042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This article shows the prospects of using glucan-containing cereal grain materials in the production of baked goods. The results of the research are presented of how oat and barley flours and the method and stage of adding them effect on the quality of foam-like dough and semi-finished sponge-cakes. During the research, these types of flour were introduced at two stages: while churning the mixture of sugar and eggs, after wetting them and replacing part of the mélange (15%, 25%, 35%) with flour-water mixtures with the equivalent amount of dry substance, and while making the dough (mixed with 25%, 50%, and 75% of wheat flour). It has been determined that replacing mélange with oat and barley flour-water mixtures results in an increase in the viscosity of the dough due to the increased content of starch polysaccharides in it, which helps stabilize its structure, and allows obtaining dough with the required moisture and density. It has been demonstrated that replacing up to 25% of mélange with these types of flour mixes is followed by increased porosity of the sponge cakes. The specific volume of the samples with 15% of mélange replaced with the oat flour-water, and 25% with the barley flour-water mixture increased by 5–7% on average compared to the control sample. In the further research, to increase significantly the nutritional value of baked goods, these mixtures, besides being used to replace the mélange, were also introduced at the stage of making the dough (mixed with wheat flour). It has been established that the high quality of sponge cakes (determined by their porosity and specific volume) is achieved in the presence of up to 50% of oat or barley flour in the mixture.
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50
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Gangopadhyay N, Harrison SM, Brunton NP, Hidalgo-Ruiz JL, Gallagher E, Rai DK. Brans of the roller-milled barley fractions rich in polyphenols and health-promoting lipophilic molecules. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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