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2013 AACC Annual Meeting

Special Session Presentation
Value-Added Processing of Oats and Barley


Fractionation of hull-less barley for the production of functional fiber ingredients
(1) Canadian Grain Commission, Winnipeg, MB, Canada

Barley is an excellent source of soluble and insoluble fibre and contains antioxidants, vitamins, and minerals; however there are few barley-based food ingredients that are convenient to use. The non-uniform distribution of phytonutrients within the barley kernel creates an opportunity for their segregation by dry-fractionation. Common processing techniques, such as pearling and milling, can be used to obtain grain fractions enriched in specific components with unique technological and physiological properties. These fractions can be utilized in a variety of food products; but, some customization and optimization of these traditional processes should occur to improve the composition and functional attributes of the fractions. Pearling (removal of outer grain layers), can produce barley fractions enriched in arabinoxylans with variable arabinose to xylose ratio. Recent developments in milling of hull-less barley for food have been aimed at obtaining milling fractions enriched in the cell wall non-starch polysaccharides and other bioactive components rather than generating traditional flour products. Fibre-rich fractions obtained via roller milling, pin milling, and stone milling may contain between 10 to 15% arabinoxylans and 12 to 26% β-glucans and have the additional benefit of being an excellent source of other bioactives (tocopherol, tocotrienols, vitamins). The composition and functional attributes of fibre-fractions depend on the processing conditions. The size, shape, and surface properties of fibre particles can be affected by the milling procedures which in turn influence their water hydration, structure-forming properties and solubility of non-starch polysaccharides. It is important to establish relationships between the processing conditions and technological / nutritional properties of these fractions to enhance their functionality in food products.

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