Utilization of Diverse Hulless Barley Properties To Maximize Food Product Quality

© 2006 Department of Agriculture and Agri-Food, Government of Canada. kg/person/year), providing rural Tibetans with 80% of their total calories and, in many cases, their only signifi cant source of fi ber (15). Traditionally, preparation and consumption of barley in Tibet includes tsampa, a shelf-stable barley fl our product made from ground, roasted barley. Utilization of barley as a food source has continued to evolve in Tibet, with large modern food factories producing a variety of barley-based foods, ranging from traditional products like tsampa to popular Asian noodles. Barley products are also common in other parts of Asia. For example, barley tea, traditionally made from hulled barley, is widely consumed in Japan and Korea (10,14). Barley tea provides a protective effect against gastric stress ulcers and helps reduce blood pressure, which may reduce the risk of circulatory diseases related to lifestyle (14). In traditional Tibetan medicine, roasted barley fl our is thought to have the most jue (safety and nutrition). Studies have confi rmed that barley has medicinal properties, which are most often linked to the presence of mixed-linked β-glucan. The role of mixedlinked β-glucan in human nutrition has been the subject of numerous clinical trials and literature reviews. Much of the scientifi c research has focused on the cholesterollowering effect of barley, but the attenuation of blood glucose levels, possible effects on colon cancer, and bioavailability of vitamins and minerals have also been documented (8). β-Glucan reduces postmeal blood glucose response and lowers cholesterol levels through increased viscosity in the small intestine (18). In addition to β-glucan, barley also contains a number of antioxidants (12). Recent studies have reported that antioxidants can reduce the incidence of chronic diseases, including some heart diseases, cataracts, brain dysfunctions, allergies, and cancers (11,12,16). Duh and coworkers (6) also have found that hot water extracts from both unroasted and roasted barley exhibit antioxidant activity. The diversity of barley food applications in Asia, as well as emerging scientifi c evidence supporting the health benefi ts of barley, are positive indicators of the potential to successfully develop and promote barley usage in new global markets.