Some Nutritional Properties of Starch and Dietary Fiber in Barley Genotypes Containing Different Levels of Amylose
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چکیده
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
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تاریخ انتشار 2005