Evaluation of β-glucan content, viscosity, soluble dietary fiber and processing effect in grains of Ecuadorian barley genotypes.

Abstract

Seventy barley accession from Ecuador were analyzed to determine the content of mixed linkage βglucan. Twelve of these materials presented a higher content than the population average 2.10% (w/w) and were selected to determine the relationship among β-glucan, viscosity and dietary fiber, as well as the effect of scarification, cooking, roasting and malting in its content. In the 12 accessions the content of βglucan showed a high degree of correlation (r = 0.86) with soluble dietary fiber but low correlation with viscosity (r = -0.17). In most accessions, β-glucan increased in roasted or scarified grains. The roasting process increased the content by 35.51% (w/w) and scarification by 26.53% (w/w). Cooking decreased content by 39.92% and malting by 77.90%. The megazyme kit was used to determine the content of (1→3) (1→4) -β-D-glucan (Mixed-linkage). Results of this study show that Ecuadorian barley genotypes with a β-glucan content greater than 2.10% are suitable for human consumption and those with lower value than the indicated are suitable for the beer industry.