Original scientific paper
https://doi.org/10.33128/k.59.2.1
HULLED BARLEY NUTRITIONAL COMPOSITION AFTER DRYING AND COOKING THERMAL TREATMENT
Tajana Krička
orcid.org/0000-0001-6374-5753
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Ana Matin
orcid.org/0000-0002-9949-0278
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tomislava Horvatić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Goran Kiš
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Neven Voća
orcid.org/0000-0003-1016-3260
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Vanja Jurišić
orcid.org/0000-0002-4071-8637
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Mateja Grubor
orcid.org/0000-0001-6374-5753
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Abstract
During the processing of barley grain for the purposes of human consumption, the hull of the grain is removed and such a grain of barley has reduced nutritional value. In order to improve the nutritional properties of barley after the hull of the grain is removed, it was subject to thermal treatment by cooking method to achieve starch’s gelatinization. It was therefore necessary to conduct the research on the nutritional properties of hulled barley grains before and after steaming method (cooking procedure) and drying, in order to determine the influence of such thermal treatment to the nutritional composition of the grain. In this paper two varieties of barley were covered, Bravo and Maxim. For the hulled grains of these two varieties the nutritional composition was determined i.e. chemical properties according to standard methods for the determination of moisture content, ash content, oil, proteins and starch. After the cooking method at a pressure of 0.5 bar for the period of 10 or 15 minutes, and drying of the samples at 50°C, 60°C and 70°C, the nutritional composition of each sample was determined. Research has shown that cooking method causes the change of the nutritional composition of hulled barley grain because all components of the nutritional composition were changed in comparison with the initial samples. The content of crude fat and starch decreased, while the share of crude protein increased.
Keywords
hulled barley; steaming; drying; nutritional composition
Hrčak ID:
199194
URI
Publication date:
20.4.2018.
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