| dc.creator | Villacrés Poveda, Clara Elena | |
| dc.creator | Campaña Cruz, Diego Fabricio | |
| dc.creator | Garófalo Sosa, Javier Alberto | |
| dc.creator | Falconí Castillo, Carlos Esteban | |
| dc.creator | Quelal Tapia, María Belén | |
| dc.creator | Matanguihan, Janet | |
| dc.creator | Murphy, Kevin | |
| dc.date | 2021-07-12T14:48:42Z | |
| dc.date | 2021-07-12T14:48:42Z | |
| dc.date | 2019 | |
| dc.date.accessioned | 2023-08-11T22:43:18Z | |
| dc.date.available | 2023-08-11T22:43:18Z | |
| dc.identifier | *EC-INIAP-BEESC-EA. Quito (INIAP/398) | |
| dc.identifier | http://repositorio.iniap.gob.ec/handle/41000/5737 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/8271466 | |
| dc.description | Seventy barley accession from Ecuador were analyzed to determine the content of mixed linkage βglucan. Twelve of these materials presented a higher content than the population average 2.10% (w/w) and were selected to determine the relationship among β-glucan, viscosity and dietary fiber, as well as the effect of scarification, cooking, roasting and malting in its content. In the 12 accessions the content of βglucan showed a high degree of correlation (r = 0.86) with soluble dietary fiber but low correlation with viscosity (r = -0.17). In most accessions, β-glucan increased in roasted or scarified grains. The roasting process increased the content by 35.51% (w/w) and scarification by 26.53% (w/w). Cooking decreased content by 39.92% and malting by 77.90%. The megazyme kit was used to determine the content of (1→3) (1→4) -β-D-glucan (Mixed-linkage). Results of this study show that Ecuadorian barley genotypes with a β-glucan content greater than 2.10% are suitable for human consumption and those with lower value than the indicated are suitable for the beer industry. | |
| dc.format | p. 8 | |
| dc.format | application/pdf | |
| dc.language | en | |
| dc.publisher | Quito, EC: INIAP-EESC, 2019 | |
| dc.subject | COOKING | |
| dc.subject | SCARIFYING | |
| dc.subject | GERMINATION | |
| dc.subject | MALTING | |
| dc.subject | ROASTING | |
| dc.title | Evaluation of β-glucan content, viscosity, soluble dietary fiber and processing effect in grains of Ecuadorian barley genotypes. | |
| dc.type | Artículo | |
| dc.coverage | E. E. Santa Catalina | |
