Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Kawka A. , Chalcarz A. , Kołodziejczyk P. 2009. QUALITY CHARACTERISTICS OF BARLEY VARIETIES, EJPAU 12(4), #06.
Available Online: http://www.ejpau.media.pl/volume12/issue4/abs-06.html

ABSTRACT

The results showed that the means for spring and winter
covered barley were not significantly different for 1000 kernel weight, test
weight, grain uniformity as well as protein and lipid contents. Significant differences
in the content of ash, proteins, lipids, total dietary fiber were noted among
the eight barley samples. However the highest differences in content of total
dietary fiber for "Rudzik" and "Sigma" varieties were observed. Chemical scores
of spring and winter samples were similar; lysine was the first limiting amino
acid. The calculated nutritional indices show good protein nutritive value of
covered barley. What is more, the soluble fraction of the dietary fiber makes
up about 23% of the total dietary fiber and the content of β-glucans ranges from 4.1 to 5.1%. Statistically
significant differences between the means of spring and winter barleys for total,
soluble and insoluble dietary fiber as well as crude fiber and pentosans were
observed. On the other hand, no statistically significant differences were found
in the content of β-glucans.

Key words: covered barley, chemical composition, amino acids,.

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Alicja Kawka
Institute of Food Technology of Plant Origin,
Poznań University of Live Sciences, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Phone: (+48 61) 848 73 03
Fax: (+48 61) 848 73 14
email: alikaw@au.poznan.pl

Aleksandra Chalcarz
Institute of Food Technology of Plant Origin,
Poznań University of Live Sciences, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Phone: (+48 61) 848 72 74
Fax: (+48 61) 848 73 14
email: aleksandra.chalcarz@up.poznan.pl

Piotr Kołodziejczyk
Institute of Food Technology of Plant Origin,
Poznań University of Live Sciences, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Phone: (+48 61) 848 72 68
Fax: (+48 61) 848 73 14
email: pikol@up.poznan.pl

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Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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