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Agriculturae Conspectus Scientificus, Vol. 88 No. 1, 2023.

Original scientific paper

Effect of “Cooking” Method on the Hulled and Unhulled Barley Grain Composition

Mateja Grubor orcid id orcid.org/0000-0001-6374-5753 ; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia
Nikola Bilandžija ; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia
Ana Matin ; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia
Vanja Jurišić orcid id orcid.org/0000-0002-4071-8637 ; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia
Mislav Kontek ; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia
Ivana Škrlin Batina ; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia
Tajana Krička ; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia

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Abstract

Barley is one of the oldest cultivated crops in the world and in the past represented a significant grain in human nutrition. The main purpose of barley cultivation today is for the livestock needs and the brewing industry, where it is used in the form of malt, but also is increasingly used in human nutrition as barley porridge. During the barley grain processing for human consumption, to provide better digestibility, barley is hulled and such grain has a reduced nutritional value. To improve the nutritional properties of barley after hulling, the grains are subjected to a thermal cooking treatment due to the starch gelatinization. This investigation includes two varieties of hulled and unhulled barley Vedran and Titan. In all samples, the nutritional composition according to standard methods was investigated, namely the content of moisture, ash, fat, protein and starch were determined. After the cooking method (adapted "cooking" method), at a pressure of 0.5 bar and a time of 10 and 15 minutes and convection drying of samples with air temperatures of 50 °C, 60 °C and 70 °C, the nutritional composition of all samples was also determined. The research showed that the cooking method and drying affected the change in the nutritional composition of hulled and unhulled barley, and in all investigated nutritional composition parameters there were changes compared to the initial samples.

Keywords

hulled barley, unhulled barley, drying, cooking method, nutritional composition

Hrčak ID:

296229

URI

https://hrcak.srce.hr/296229

Publication date:

22.3.2023.

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