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Please use this identifier to cite or link to this item: http://hdl.handle.net/1993/4500

Title: Effects of pearling level and genotype on physical grain characteristics, composition, and technological and sensory properties of selected western Canadian barley varieties
Authors: Humiski, Lisa
Supervisor: Malcolmson, Linda (Human Nutritional Sciences) Izydorczyk, Marta (Food Science)
Examining Committee: Taylor, Carla (Human Nutritional Sciences) Cenkowski, Stefan (Biosystems Engineering)
Graduation Date: May 2011
Keywords: barley
hulless
b-glucan
pearl
waxy
high amylose
whole grain
Issue Date: 8-Apr-2011
Abstract: Limited information exists regarding the effects of light pearling on the properties of physical grain characteristics, composition, and technological and sensory properties of selected varieties of Western Canadian barley especially hulless barley genotypes with modified starch characteristics. Nine barley genotypes with different hull (hulled and hulless) and starch characteristics (normal, waxy, and high amylose (HA)) were pearled to three differing levels. Scanning electron micrographs showed that the pericarp, testa, aleurone, and subaleurone layers were completely removed in heavily pearled barley whereas only a few outer layers were removed in minimally pearled barley. Waxy starch genotype Fibar and HA starch genotypes, SH99250 & SB94893 contained high levels of soluble β-glucan (9-11%). Waxy starch genotypes exhibited higher β-glucan solubility when cooked compared to normal and HA starch genotypes. However, HA starch genotypes had lower in vitro starch digestibility which may provide a lower glycemic response in humans.
URI: http://hdl.handle.net/1993/4500
Appears in Collection(s):FGS - Electronic Theses & Dissertations (Public)

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