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Production and analysis of the flour from the hull-less barley

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Abstract

Flour from the new hull-less barley variety Mandatar was produced in the traditional mill for wheat flour production. Based on the amount of ash, fractions of the flour are formed and quality control analysis of each fraction was done. Differences in the content of protein (from 12.77 to 16.93%), fat (from 2.65 to 3.43%) and β-glucan (from 2.46 to 7.02%) were found between the milling fractions. The milling fraction with a higher proportion of bran had  almost two fold higher total phenolic content and antioxidant activity, compared to milling fraction that was mostly comprised of endosperm. Differences in fibre components, composition and content of phenolic compounds among milling fractions were also detected. The predominant phenolic compounds were the (−)-epicatechin and (+)-catechin which accounted 93–99% of the total phenolic compounds determined in all flour fractions. The results of this study could be useful for the food industry in the development of functional products using whole grain hull-less barley flours.

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Acknowledgements

This work was supported by the European Regional Development Fund (ERDF) [Grant Number KK.01.1.1.04.0107] and the Agricultural Institute Osijek.

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Authors and Affiliations

  1. Agricultural Institute Osijek, Južno predgrađe 17, 31 000, Osijek, Croatia

    Gordana Šimić, Alojzije Lalić, Daniela Horvat, Zvonimir Zdunić, Daliborka Koceva Komlenić, Ana Bucić-Kojić, Mirela Planinić & Marina Tišma

  2. Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31 000, Osijek, Croatia

    Gordana Šimić, Alojzije Lalić, Daniela Horvat, Zvonimir Zdunić, Daliborka Koceva Komlenić, Ana Bucić-Kojić, Mirela Planinić & Marina Tišma

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  1. Gordana Šimić
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Šimić, G., Lalić, A., Horvat, D. et al. Production and analysis of the flour from the hull-less barley. Food Measure 15, 2679–2687 (2021). https://doi.org/10.1007/s11694-021-00857-2

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