Some Nutritional Properties of Starch and Dietary Fiber in Barley Genotypes Containing Different Levels of Amylose

The nutritional properties of starch and dietary fiber (DF) were studied in barley genotypes containing different amylose contents: Waxy Campana (-8% amylose); Alva, Lina, and Glacier normal (normal varieties, 25-27% amylose); and Glacier high (-35% amylose). On an equivalent starch basis, all barley varieties showed a somewhat higher availability to aamylase than a wheat reference. Among the barley flours, starch in the waxy variety was most available to a-amylase when tested raw. With excess water (90% H2 0), the gelatinization was completed at about 80 C, as measured with differential scanning calorimetry, irrespective of amylose content. At lower moisture (50% H2 0), the temperature interval for gelatinization was considerably broadened. However, the differences in gelatinization behavior between the barley varieties were small. No