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  • Küçük Resim
    Öğe
    Effects of genotype and environment on ?-glucan and dietary fiber contents of hull-less barleys grown in Turkey
    (Elsevier Sci Ltd, 2007) Yalcin, Erkan; Celik, Sueda; Akar, Taner; Sayim, Ismail; Koksel, Hamit
    In this study, the effects of cultivar and environment on beta-glucan and total dietary fibre (TDF) contents and various quality characteristics of hull-less barley samples grown in Turkey were investigated. There were significant differences among the barley genotypes and different locations in terms of beta-glucan and TDF content (p < 0.05). Significant correlations were found between beta-glucan content and some quality criteria (sieve analysis and 1000 kernel weight). The correlations between TDF and grain yield, hectolitre weight, 1000 kernel weight and protein content were also generally significant. These results indicated that environmental and genetic factors are involved in the total P-glucan content of barley. (c) 2006 Elsevier Ltd. All rights reserved.
  • Küçük Resim
    Öğe
    Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process
    (Elsevier Sci Ltd, 2014) Masatcioglu, M. Tugrul; Yalcin, Erkan; Hwan, Park Jong; Ryu, Gi-Hyung; Celik, Sueda; Koksel, Hamit
    The effects of feed moisture content (20, 25%), exit-die temperature (80, 130 degrees C), and extrusion-cooking method (with/without CO2 injection) on beta-glucan (BG) levels and physicochemical properties of hull-less barley flour (HBF) supplemented (15, 30, 45%) corn extrudates were investigated. The highest HBF supplementation level (45%) resulted in higher BG levels (2.87-3.28%) in all extrusion conditions. In general, increasing feed moisture content from 20 to 25% and exit-die temperature from 80 to 130 degrees C resulted in small increases in enzyme resistant starch type-3 (RS3) levels. However, the investigated extrusion conditions did not form substantial amount of RS3 and the highest RS3 content was 540 mg/100 g. Lower feed moisture content and higher exit-die temperature resulted in higher water solubility (WS) and lower water-binding capacity (WBC) values. Cold-paste viscosity (CV) was observed in all extrudates. High WS and WBC values of extrudates and the existence of CV values in RVA curves indicated complete starch gelatinization. Industrial relevance: CO2 injection has been proved as a reliable alternative method to the conventional extrusion process used in the breakfast cereals and snack food industry. The overall quality of the product processed by CO2 injection was comparable to that of the current process. The extrudates produced by CO2 injection method had more uniform expansion and smoother surface. CO2 injection did not have a reducing effect on beta-glucan levels; however, it is expected to result in a better retention of heat labile micronutrients and hence more healthy food products. (C) 2014 Elsevier Ltd. All rights reserved.