Chemical composition of naked barley for production of functional food

• Autorzy: Wirkijowska A. , Rzedzicki Z. , Zarzycki P. , Sobota A. , Sykut-Domanska E.

Warianty tytułu

PL

Skład chemiczny jęczmienia nagiego do produkcji żywności funkcjonalnej

• Języki publikacji: EN

Abstrakty

EN

The objective of the study was to estimate the nutritive value and the functional traits of new lines of naked barley. The study comprised the grain of 23 lines of naked barley and two registered model cultivars – naked cv. Rastik and husked cv. Stratus. In samples of grain from a field experiment, from three consecutive harvest years, assays of the content of total proteins, crude fat and minerals were performed. Special attention was focused on the basic functional traits of the grain – the content of total dietary fibre and its fractional composition, analysing the content of the soluble and insoluble fractions in a water solution of enzymes and in an acid environment. It was demonstrated that the husked cultivar had a higher content of minerals (2.22% d.m.), total dietary fibre (TDF) (22.18% d.m.), AIDF fraction (4.75% d.m.) and SDF fraction (18.09% d.m.). The naked lines were characterised by a higher content of proteins (from 10.15 to 12.05% d.m.), fat (from 1.55 to 1.94% d.m.), and by a more favourable fraction composition of dietary fibre. Compared to the grain of husked barley, a significantly higher content of WSDF (from 5.51 to 7.86% d.m.) and (1-3)(1-4)-β-D-glucans (from 5.51 to 7.86% d.m.) was demonstrated. Lines STH 4561, STH 4671 and STH 4676 proved to be especially applicable for the production of functional food; they are characterised by a high content of the desirable chemical components and a high stability of the traits studied over the whole period of the experiment. Therefore they are an excellent source of genes for further breeding work.

PL

Celem pracy była ocena wartości żywieniowej i cech funkcjonalnych nowych rodów jęczmienia nagiego. Badaniom poddano ziarno 23 rodów jęczmienia nagiego i dwóch zarejestrowanych odmian wzorcowych – nagiego Rastik i oplewionego Stratus. W próbach ziarna pochodzących z badań polowych z trzech kolejnych lat zbiorów badano zawartości białka ogólnego, tłuszczu surowego i składników mineralnych. Szczególnej uwadze poddano podstawowe funkcjonalne cechy ziarna – zawartość błonnika pokarmowego całkowitego i jego skład frakcyjny. Analizowano zawartość frakcji rozpuszczalnych i nierozpuszczalnych w wodnym roztworze enzymów oraz w środowisku kwaśnym. Wykazano, że odmiana oplewiona wykazywała wyższą zawartość składników mineralnych (2,22% s.m.), błonnika pokarmowego całkowitego (TDF) (22,18% s.m.), frakcji AIDF (4,75% s.m.) oraz frakcji SDF (18,09% s.m.). Rody nieoplewione cechowały się wyższą zawartości białka (od 10,15 do 12,05% s.m.), tłuszczu (od 1,55 do 1,94% s.m.) oraz korzystniejszym składem frakcyjnym błonnika. Wykazano istotnie wyższą zawartość WSDF (od 5,51 do 7,86% s.m.) i (1-3)(1-4)-β-D-glukanów (od 5,51 do 7,86% s.m.) w porównaniu do ziarna jęczmienia oplewionego. Rody STH 4561, STH 4671 i STH 4676 wykazywały szczególną przydatność do produkcji żywności funkcjonalnej; charakteryzują się wysoką zawartością pożądanych składników chemicznych, wysoką stabilnością badanych cech w całym okresie badawczym. Są więc doskonałym nośnikiem genów do dalszych prac hodowlanych.

Słowa kluczowe

EN

barley; naked barley; chemical composition; ash; protein; fat; dietary fibre; functional food

• Wydawca: -
• Czasopismo: Acta Agrophysica
• Rocznik: 2016
• Tom: 23
• Numer: 2
• Opis fizyczny: p.287-301,fig.,ref.

Twórcy

autor

Wirkijowska A.

• Department of Engineering and Technology of Grains, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland

autor

Rzedzicki Z.

• Department of Engineering and Technology of Grains, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland

autor

Zarzycki P.

• Department of Engineering and Technology of Grains, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland

autor

Sobota A.

• Department of Engineering and Technology of Grains, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland

autor

Sykut-Domanska E.

• Department of Engineering and Technology of Grains, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland

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