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Effects of variety and steeping conditions on some barley components associated with colonic health

Teixeira, Cristina LU ; Nyman, Margareta LU ; Andersson, Roger and Alminger, Marie (2016) In Journal of the Science of Food and Agriculture p.4821-4827
Abstract

BACKGROUND: Butyric acid is produced by degradation of dietary fibre by microbiota and is crucial for maintaining a healthy colon. The physicochemical properties are important for butyric acid formation, and this study aimed to evaluate the use of malting to tailor the functional characteristics of barley dietary fibre. The effect of different steeping conditions was evaluated in laboratory-scale malting experiments with three different barley varieties. RESULTS: Steeping at 35°C and with 0.4 % (v/v) lactic acid resulted in a higher content of β-glucan and soluble fibre in malts than in those steeped at lower temperature and lower lactic acid concentration. Resistant starch increased, whereas the content of soluble arabinoxylan was... (More)

BACKGROUND: Butyric acid is produced by degradation of dietary fibre by microbiota and is crucial for maintaining a healthy colon. The physicochemical properties are important for butyric acid formation, and this study aimed to evaluate the use of malting to tailor the functional characteristics of barley dietary fibre. The effect of different steeping conditions was evaluated in laboratory-scale malting experiments with three different barley varieties. RESULTS: Steeping at 35°C and with 0.4 % (v/v) lactic acid resulted in a higher content of β-glucan and soluble fibre in malts than in those steeped at lower temperature and lower lactic acid concentration. Resistant starch increased, whereas the content of soluble arabinoxylan was lower. Dietary fibre components in Tipple were more affected by steeping conditions than the other varieties. The total contents of iron, phytate and amylose were little influenced by steeping conditions. CONCLUSION: The selection of steeping conditions during malting influences composition and the characteristics of dietary fibre in barley. However, the choice of barley variety is also important for tailoring of functional ingredients beneficial for colonic health. © 2016 The Authors. Journal of the Science of Food and Agriculture published by JohnWiley & Sons Ltd on behalf of Society of Chemical Industry.

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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
barley, dietary fibres, lactic acid, malt, steeping, temperature
in
Journal of the Science of Food and Agriculture
pages
7 pages
publisher
Wiley-Blackwell
external identifiers
  • scopus:84989237379
  • wos:000387350700016
ISSN
0022-5142
DOI
10.1002/jsfa.7923
language
English
LU publication?
yes
id
a23ad7bb-bb5f-4b6b-b690-d2dd316f99ee
date added to LUP
2016-10-13 12:07:15
date last changed
2017-02-02 10:25:56
@article{a23ad7bb-bb5f-4b6b-b690-d2dd316f99ee,
  abstract     = {<p>BACKGROUND: Butyric acid is produced by degradation of dietary fibre by microbiota and is crucial for maintaining a healthy colon. The physicochemical properties are important for butyric acid formation, and this study aimed to evaluate the use of malting to tailor the functional characteristics of barley dietary fibre. The effect of different steeping conditions was evaluated in laboratory-scale malting experiments with three different barley varieties. RESULTS: Steeping at 35°C and with 0.4 % (v/v) lactic acid resulted in a higher content of β-glucan and soluble fibre in malts than in those steeped at lower temperature and lower lactic acid concentration. Resistant starch increased, whereas the content of soluble arabinoxylan was lower. Dietary fibre components in Tipple were more affected by steeping conditions than the other varieties. The total contents of iron, phytate and amylose were little influenced by steeping conditions. CONCLUSION: The selection of steeping conditions during malting influences composition and the characteristics of dietary fibre in barley. However, the choice of barley variety is also important for tailoring of functional ingredients beneficial for colonic health. © 2016 The Authors. Journal of the Science of Food and Agriculture published by JohnWiley &amp; Sons Ltd on behalf of Society of Chemical Industry.</p>},
  author       = {Teixeira, Cristina and Nyman, Margareta and Andersson, Roger and Alminger, Marie},
  issn         = {0022-5142},
  keyword      = {barley,dietary fibres,lactic acid,malt,steeping,temperature},
  language     = {eng},
  month        = {11},
  pages        = {4821--4827},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of the Science of Food and Agriculture},
  title        = {Effects of variety and steeping conditions on some barley components associated with colonic health},
  url          = {http://dx.doi.org/10.1002/jsfa.7923},
  year         = {2016},
}