Investigating the Relationship and Determining the Effect of Cultivar and Germination Time on the Amount of Protein, Beta-Glucan and Crude Fiber in the Malt Production Process of Different Varieties of Barley | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Volume 24, Issue 1 - Serial Number 78, June 2025, Pages 15-24 PDF (593.76 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/fooder.2025.360393.1350 | ||
| Authors | ||
| farnaz dastmalchi* 1; maryam mohammady2; Mahsa Bakhtiary fard3 | ||
| 1member of scientific board / Standard Research Institute | ||
| 2Standard Research Institute | ||
| 3Islamic Azad University, Safadasht Branch | ||
| Abstract | ||
| Considering the importance of protein, crude fiber and beta-glucan, as the most important soluble fiber in the diet, this research aims to investigate the relationship and determine the effect of cultivar and germination time on the amount of protein, beta-glucan and crude fiber in 6 varieties of barley and barley malt obtained. To determine the effect of germination time on the desired characteristics, sampling was done on the third day (pre-malt) and sixth day (malt) after barley soaking, and the samples were tested and analyzed for moisture content, protein, crude fiber and beta-glucan. The results of statistical analysis showed that there was a significant difference between the two factors of protein amount in barley cultivars and different times of germination and their interaction at the level of 5%. There was a significant difference between crude fiber content of barley cultivars at the level of 5%. The amount of crude fiber at different times of germination did not differ significantly, but there was a significant difference between the amount of beta-glucan at different times of germination and cultivars at the level of 1%. The results of this research showed that barley malt had more beta-glucan than pre-malt and barley grain, in addition barley malt had a significant difference with other germination times. Malt produced from cultivar of Sahra, had the highest amount of beta-glucan. A positive and significant correlation (r=0.494) between beta-glucan and protein was observed, meaning that with the increase of protein, beta-glucan also increased. | ||
| Keywords | ||
| Barley; Malt; Beta-Glucan; Protein; Fiber | ||
| References | ||
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