ArticlePloS one2019
Comparison of pasting properties measured from the whole grain flour and extracted starch in barley (Hordeum vulgare L.).
Article in PloS one, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 24 citations in OpenAlex.
- Impact of variety and drying methods on the physicochemical, functional, and thermal properties of Ethiopian potato (Heliyon · 2024Article
- Unraveling the Hidden Potential of Barley (Plants (Basel, Switzerland) · 2024Review
- Morphological and thermo-mechanical characterization of sweet potato starch based nanocomposites reinforced with barley starch nanoparticles.Journal of food science and technology · 2022Article
- NovelFood technology and biotechnology · 2022Article
- Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East.Marine drugs · 2022Review
- Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars.Scientific reports · 2021Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pasting properties of barley starch are important characteristics from a processing standpoint. The isolation of starch form barley grains is time consuming thus the whole grain flour is always used. To compare pasting properties of starch with those of the whole grain flour, we used a Rapid Visco Analyser (RVA) to measure pasting properties of three types of samples: grain flour and starches isolated using two different extraction methods. We also investigated compositional, morphological and structural properties of the two starch samples. Significant differences in pasting properties were found among the three sample types, but most of the parameters of pasting properties displayed significant correlations between flour and starch. No significant differences were found in amylose/amylopectin ratio, granule morphology, granule size distribution and crystal structure between starches extracted using two different methods. However, the starch isolated from water homogenization had a higher protein content and lower total starch, amylose and amylopectin contents than the starch extracted with homogenized extraction under alkaline conditions. We concluded that the whole grain flour can be used to predict the pasting properties in breeding programs.
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