Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals

This study explores the potential of purple hull-less barley for producing ready-to-eat cereals, focusing on the impact of extrusion on their nutritional and techno-functional properties. Four formulations were assessed: 100% whole barley, 100% pearled barley, 15% barley bran-85% refined wheat flour...

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Autores: Friero, Iván, Martínez Subirà, Mariona, Macià i Puig, Ma Alba, Romero Fabregat, Mª Paz, Moralejo Vidal, Mª Angeles
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/466961
Acceso en línea:https://doi.org/10.1016/j.lwt.2024.117018
https://hdl.handle.net/10459.1/466961
Access Level:acceso abierto
Palabra clave:Hull-less barley
Purple grain
Extrusion
Bioactive compounds
Expanded cereals
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spelling Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cerealsFriero, IvánMartínez Subirà, MarionaMacià i Puig, Ma AlbaRomero Fabregat, Mª PazMoralejo Vidal, Mª AngelesHull-less barleyPurple grainExtrusionBioactive compoundsExpanded cerealsThis study explores the potential of purple hull-less barley for producing ready-to-eat cereals, focusing on the impact of extrusion on their nutritional and techno-functional properties. Four formulations were assessed: 100% whole barley, 100% pearled barley, 15% barley bran-85% refined wheat flour, and 100% refined wheat. Higher temperatures and screw speeds, along with lower moisture levels, significantly influenced expansion, density, and hardness. Whole barley extrudates were high in β-glucans (7.4%) and arabinoxylans (6.8%), which negatively correlated with expansion (r = − 0.857 and r = − 0.796) and positively with hardness (r = 0.833 and r = 0.738) and density (r = 0.673 and r = 0.863). Pearled barley extrudates showed improved textural properties compared to whole barley, with reduced hardness and density. The phenolic profile and antioxidant capacity of raw materials and extrudates were compared, revealing a significant decrease after extrusion across all formulations. Incorporating barley bran into refined wheat flour tripled the antioxidant capacity of the refined wheat extrudates. Both whole and pearled barley extrudates offered a low estimated glycemic index, suitable for low-GI diets. Overall, purple hull-less barley presents a nutritious option for extrusion, with pearling and bran utilization improving both the techno-functional and nutritional qualities for health-conscious consumers.This work was financially supported by project PID2020-113009RB-I00 from the Spanish Ministry of Science and Innovation. Iván Friero Moreno was funded by a pre-doctoral fellowship (PRE2021-100591). Mariona Martínez-Subirà received postdoctoral support (Margarita Salas) from European Union-Next Generation EU, Ministerio de Universidades y Plan de Recuperación, Transformación y Resiliencia.Elsevier2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1016/j.lwt.2024.117018https://hdl.handle.net/10459.1/466961reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-113009RB-I00Reproducció del document publicat a https://doi.org/10.1016/j.lwt.2024.117018LWT - Food Science and Technology, 2024, vol. 212, 117018https://doi.org/10.34810/data1860cc-by, (c) Friero et al., 2024Attribution 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/4669612026-05-29T05:05:01Z
dc.title.none.fl_str_mv Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals
title Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals
spellingShingle Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals
Friero, Iván
Hull-less barley
Purple grain
Extrusion
Bioactive compounds
Expanded cereals
title_short Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals
title_full Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals
title_fullStr Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals
title_full_unstemmed Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals
title_sort Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals
dc.creator.none.fl_str_mv Friero, Iván
Martínez Subirà, Mariona
Macià i Puig, Ma Alba
Romero Fabregat, Mª Paz
Moralejo Vidal, Mª Angeles
author Friero, Iván
author_facet Friero, Iván
Martínez Subirà, Mariona
Macià i Puig, Ma Alba
Romero Fabregat, Mª Paz
Moralejo Vidal, Mª Angeles
author_role author
author2 Martínez Subirà, Mariona
Macià i Puig, Ma Alba
Romero Fabregat, Mª Paz
Moralejo Vidal, Mª Angeles
author2_role author
author
author
author
dc.subject.none.fl_str_mv Hull-less barley
Purple grain
Extrusion
Bioactive compounds
Expanded cereals
topic Hull-less barley
Purple grain
Extrusion
Bioactive compounds
Expanded cereals
description This study explores the potential of purple hull-less barley for producing ready-to-eat cereals, focusing on the impact of extrusion on their nutritional and techno-functional properties. Four formulations were assessed: 100% whole barley, 100% pearled barley, 15% barley bran-85% refined wheat flour, and 100% refined wheat. Higher temperatures and screw speeds, along with lower moisture levels, significantly influenced expansion, density, and hardness. Whole barley extrudates were high in β-glucans (7.4%) and arabinoxylans (6.8%), which negatively correlated with expansion (r = − 0.857 and r = − 0.796) and positively with hardness (r = 0.833 and r = 0.738) and density (r = 0.673 and r = 0.863). Pearled barley extrudates showed improved textural properties compared to whole barley, with reduced hardness and density. The phenolic profile and antioxidant capacity of raw materials and extrudates were compared, revealing a significant decrease after extrusion across all formulations. Incorporating barley bran into refined wheat flour tripled the antioxidant capacity of the refined wheat extrudates. Both whole and pearled barley extrudates offered a low estimated glycemic index, suitable for low-GI diets. Overall, purple hull-less barley presents a nutritious option for extrusion, with pearling and bran utilization improving both the techno-functional and nutritional qualities for health-conscious consumers.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.lwt.2024.117018
https://hdl.handle.net/10459.1/466961
url https://doi.org/10.1016/j.lwt.2024.117018
https://hdl.handle.net/10459.1/466961
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-113009RB-I00
Reproducció del document publicat a https://doi.org/10.1016/j.lwt.2024.117018
LWT - Food Science and Technology, 2024, vol. 212, 117018
https://doi.org/10.34810/data1860
dc.rights.none.fl_str_mv cc-by, (c) Friero et al., 2024
Attribution 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by, (c) Friero et al., 2024
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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