108(1) str 6

ISSN 1392-3196 / e-ISSN 2335-8947
Zemdirbyste-Agriculture, vol. 108, No. 1 (2021), p. 43–50
DOI 10.13080/z-a.2021.108.006

Improving nutritional value of products with flour of the hulless barley cultivar ‘Kornelija’ as an ingredient



Hulless barley (Hordeum vulgare L.) potential for various end uses is attracting increased attention, because its ingredient health benefits make this cereal an excellent raw material for functional food production. Hulless barley also offers economic benefits for food industry compared to hulled barley as well as opportunities to farmers to diversify cereal growing. It allows improvement of the nutritional value of the existing grain products and evaluation of new products. Despite these advantages, hulless barley is not widely common in food industries of European countries.

The aim of the study was to determine the possibilities to develop products with increased nutritional value that contain the grains of hulless barley cultivar ‘Kornelija’ as a raw material by exploring the use of extrusion and adding the hulless barley flour to pasta and extruded pea flakes mix. According to the obtained results, the extrusion process had a minor effect on the protein and β-glucans content of extruded hulless barley flour, while the sum of essential amino acids was determined higher (55.5 g kg-1) in comparison with the untreated samples (51.4 g kg-1) with significantly higher content of tyrozine and lysine. It was also found that by replacing 20% of wheat flour with hulless barley ‘Kornelija’ flour to improve the nutritional value of pasta, the content of protein and dietary fibre increased. The combination of extruded pea flakes with hulless barley flour also improved the nutritional value of the pea-barley semi-finished mix allowing an increase in protein and dietary fibre content.

Key words: extrusion, functional food, hulless barley, nutritional value, pasta.

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