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Carbohydrate Make Up of Huskey Barley
Author(s) -
Yadav S. K.,
Luthra Y. P.,
Sood D. R.,
Singh D.
Publication year - 2000
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200006)52:4<125::aid-star125>3.0.co;2-8
Subject(s) - brewing , starch , maltose , sucrose , chemistry , food science , hemicellulose , lignin , carbohydrate , proanthocyanidin , composition (language) , chemical composition , amylose , agronomy , botany , fermentation , biochemistry , biology , polyphenol , antioxidant , organic chemistry , linguistics , philosophy
The chemical composition of two and six‐row huskey barley grown under Haryana agroclimatic conditions is reported. Two‐row varieties had slightly higher percentage of reducing sugars, sucrose and lignin, whereas protein, proanthocyanidins, starch, neutral detergent fibre (NDF), acid detergent fibre (ADF) and hemicellulose were higher in six‐row barleys. Malting significantly decreased the starch, sucrose and protein contents, while total soluble sugars, reducing sugars and maltose increased. The concommitant decrease in proanthocyanidins level is also desirable when barley is used for malting and brewing purposes. The variety RD2560 emerged to be superior for malting and brewing. The conduction of feeding trials and investigation of physico‐chemical properties of barley starch are suggested.