Show simple item record

dc.contributor.supervisor Ames, Nancy (Food Science) en_US
dc.contributor.author Boyd, Lindsey
dc.date.accessioned 2016-01-11T16:48:13Z
dc.date.available 2016-01-11T16:48:13Z
dc.date.issued 2015
dc.identifier.uri http://hdl.handle.net/1993/31020
dc.description.abstract Health claims for barley β-glucan (BG) have prompted the development of more food products using barley. Some new products do not use any form of heat treatment which could become an issue as barley has been found to have high microbial contamination. The aim of this research was to evaluate current commercial barley products for microbial and BG quality and determine the effects of different heat treatments on the safety and physicochemical properties of BG of whole grain barley. Three heat treatments (micronization, roasting and conditioning) were performed on 3 cultivars of barley (CDC Rattan, CDC McGwire and CDC Fibar). The microbial quality was measured with standard plate count (SPC), yeast and mould (MYC), and coliforms/E. coli. Only 4 of the 17 commercial barley products tested met acceptable microbial limits used in this study. All 3 heat treatments reduced SPC, MYC and coliforms to acceptable levels. BG was extracted using an in vitro digestion method to determine its viscosity, molecular weight (MW) and solubility. Heat-treated barley increased the BG viscosity and MW compared to the untreated barley. The effect of heat treatment on starch pasting, particle size and colour were also evaluated. Overall, heat treatments improved the safety and potential health benefits of whole grain barley. en_US
dc.rights info:eu-repo/semantics/openAccess
dc.subject Barley en_US
dc.subject Heat treatments en_US
dc.subject Microbiology en_US
dc.subject Safety en_US
dc.subject Beta-glucan en_US
dc.subject Viscosity en_US
dc.subject Molecular weight en_US
dc.subject Particle size en_US
dc.subject Colour en_US
dc.subject Starch Pasting en_US
dc.subject Whole grain en_US
dc.subject Kilning en_US
dc.subject Micronization en_US
dc.subject Roasting en_US
dc.subject Steam en_US
dc.title Effects of heat treatments on the safety and nutritional properties of whole grain barley en_US
dc.type info:eu-repo/semantics/masterThesis
dc.degree.discipline Food Science en_US
dc.contributor.examiningcommittee Holley, Rick (Food Science) Susan, Arntfield (Food Science) Utioh, Alphonsus (Human Nutritional Sciences) en_US
dc.degree.level Master of Science (M.Sc.) en_US
dc.description.note February 2016 en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

View Statistics