Pearling of hull-less barley: Product composition and gel color of pearled barley flours as affected by the degree of pearling

被引：36

作者：

Yeung, J ^{[1
]}

Vasanthan, T ^{[1
]}

机构：

[1] Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 01期

关键词：

barley; chemical composition; gel color; pearling;

D O I：

10.1021/jf000893e

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Barley grains from two hull-less varieties, Phoenix and Candle, were pearled to various degrees (10-80%). The composition (starch, protein, beta -glucan, lipid, and ash) of pearled grain (PG) and pearling flour (PF) was determined. Effect of pearling on Hunter L, a, and b color parameters of uncooked and cooked (gel) barley flour (milled from PG) was investigated over a 3 day storage at 4 degreesC.

引用

页码：331 / 335

页数：5

共 32 条

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Martinez-Subira, Mariona
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Macia, Alba
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FOODS, 2021, 10 (03)
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JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (11)
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CEREAL CHEMISTRY, 2011, 88 (04) : 375 - 384
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Arlorio, Marco
JOURNAL OF CEREAL SCIENCE, 2015, 65 : 48 - 56
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Mi-Ja Lee
Na-Young Lee
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Jong-Chul Park
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Food Science and Biotechnology, 2011, 20 : 55 - 62
[7] Physicochemical Properties of Pearled Hull-less Barley Cultivars with Normal and Low Amylose Content
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Park, Hong-Kyu
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FOOD SCIENCE AND BIOTECHNOLOGY, 2011, 20 (01) : 55 - 62
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CEREAL CHEMISTRY, 2004, 81 (05) : 576 - 581
[9] Preparation and Composition Analysis of β-Glucans from Hull-less Barley Bran
Li, Limin
Zheng, Xueling
ISBE 2011: 2011 INTERNATIONAL CONFERENCE ON BIOMEDICINE AND ENGINEERING, VOL 4, 2011, : 310 - 313
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Bhatty, RS
CEREAL FOODS WORLD, 1995, 40 (11) : 819 - 824

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