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Treatments with organic acids and pullulanase differently affect resistant starch and fiber composition in flour of various barley genotypes ( Hordeum vulgare L.)
Author(s) -
Harder Hauke,
KholParisini Annabella,
Zebeli Qendrim
Publication year - 2015
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/star.201400254
Subject(s) - hordeum vulgare , food science , resistant starch , pullulanase , citric acid , composition (language) , nutrient , lactic acid , organic acid , starch , barley flour , chemistry , biology , biochemistry , agronomy , bacteria , poaceae , wheat flour , organic chemistry , linguistics , philosophy , genetics
An enrichment of foodstuffs with RS and dietary fiber is meaningful for a healthier diet. Main goal of this research was to evaluate the effects of treating barley with citric acid (CA), lactic acid (LA), separately or together, and with the enzyme pullulanase (PUL) on RS and the contents of main nutrients of four barley genotypes. Treatment with PUL increased the RS content from 0.26 (control) to 1.29%. Enhancement of RS was also observed with 5% LA as well as with 5% CA, but these effects were barley genotype‐dependent. Treatment with CA increased the organic residue, a fraction that includes (1 → 3,1 → 4)‐β‐glucan, from 10.2 to 14.0%. Ash contents decreased from 2.42 to 1.98% by LA treatment and neutral detergent fiber decreased from 14.1 to 8.4% by CA treatment, depending on the used barley genotype. In conclusion, data indicated that treating barley with organic acids or PUL may have the potential to enhance the RS and beneficially modulate nutrient composition of barley. Further research is warranted to understand the mechanisms behind the effects observed herein and their nutritional implications in the diet.