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Effect of Heat Treatments on Starch Pasting, Particle Size, and Color of Whole‐Grain Barley
Author(s) -
Boyd Lindsey,
Storsley Joanne,
Ames Nancy
Publication year - 2017
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-04-16-0100-r
Subject(s) - chemistry , roasting , particle size , food science , starch , micronization
Barley β‐glucan has cholesterol‐lowering properties and can be positively affected by heat treatments. The aim of this study was to examine the effects of heat treatments of whole‐grain barley on starch pasting, particle size, and color. Three heat treatments (micronization, roasting, and conditioning) were performed on three cultivars of barley (CDC Rattan, CDC McGwire, and CDC Fibar). All three heat treatments increased peak, breakdown, setback, and final viscosity of CDC Rattan and CDC Fibar. However, they had little effect on the starch‐pasting profile of CDC McGwire. Roasting and conditioning reduced the mean particle size compared with untreated particles, whereas micronization had minimal effect. Heat treatments reduced L* and increased a* and b* compared with no treatment. Overall, this research shows that heat treatments can change other properties of barley that may affect its function in food applications.