Relationships among Structure, Physicochemical Properties and In Vitro Digestibility of Starches from Ethiopian Food Barley Varieties

Bilatu Agza Gebre, Zekun Xu, Mengting Ma, Berhane Lakew, Zhongquan Sui*, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Studying diversity in local barley varieties can help advance novel uses for the grain. Therefore, starch was isolated from nine Ethiopian food barley varieties to determine starch structural, pasting, thermal, and digestibility characteristics, as well as their inter-relationships. The amylose content in the varieties significantly varied from 24.5 to 30.3%, with a coefficient of variation of 6.1%. The chain length distributions also varied significantly, and fa, fb1, fb2, and fb3 ranged from 26.3 to 29.0, 48.0 to 49.7, 15.0 to 15.9, and 7.5 to 9.5%, respectively. Significant variations were also exhibited in absorbance peak ratios, as well as thermal, pasting, and in vitro digestibility properties, with the latter two parameters showing the greatest diversity. Higher contents of amylose and long amylopectin fractions contributed to higher gelatinization temperatures and viscosities and lower digestibility. Structural characteristics showed strong relationships with viscosity, thermal, and in vitro digestibility properties. Cross 41/98 and Dimtu varieties are more suitable in functional food formulations and for bakery products. These results might inspire further studies to suggest target-based starch modifications and new product development.

Original languageEnglish
Article number1198
JournalFoods
Volume13
Issue number8
DOIs
StatePublished - Apr 2024

Keywords

  • chain length distribution
  • food barley
  • pasting properties
  • thermal characteristics

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