Title: Recent development in processing barley and oats into value-added ingredients Author
Submitted to: Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: May 24, 2014
Publication Date: June 21, 2014
Citation: Liu, K. 2014. Recent development in processing barley and oats into value-added ingredients. Institute of Food Technologists. Syposium Session 219. Technical Abstract: Barley and oats are unique among cereals because they contain a higher amount (3-8%) of mixed linkage 1-3, 1-4 beta-D-glucan (BG), in addition to starch, protein and other fibers. BG is a water soluble dietary fiber and has been shown to lower serum cholesterol levels and reduce blood glucose responses. Unlike wheat and rice, direct consumption of barley and oats as food is limited. Therefore, there is a considerable interest in producing fractions enriched with protein, BG, starch, and/or other dietary fibers. Numerous methods have been described to process barley and oats into fractions. In general, they can be grouped into two major categories: dry fractionation and wet extraction. Among the reported studies on barley or oat fractionation (dry or wet), almost all dealt with enrichment of one (BG) or two (protein and starch) components. In this presentation, several dry and wet methods are discussed and compared with an emphasis on recent development of methods to enhance both nutrient enrichment and recovery rates as well as to recover multiple components in a single process for increasing feasibility of commercialization and value-addition. Some of the work was carried out recently at USDA-ARS Grain Chemistry and Utilization Laboratory.