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Barley for Human Consumption
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Barley for Human Consumption

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".

Deadline for manuscript submissions: closed (31 October 2022) | Viewed by 14778

Special Issue Editors

Dr. Jasmina Lukinac

E-Mail Website
Guest Editor
Department of Process Engineering, Faculty of Food Technology Osijek, J.J. Strossmayer University of Osijek, 31000 Osijek, Croatia
Interests: machine vision; image analysis (food, beverage, plant, and grain crop quality); food technology; novel foods; food byproducts; mathematical modeling and optimization
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Marko Jukić

E-Mail Website
Guest Editor
Department of Food Technologies, Faculty of Food Technology Osijek, J.J. Strossmayer University of Osijek, 31000 Osijek, Croatia
Interests: food technology; functional food; food rheology; cereal technology; analytical and rheological characterization of flour and cereal-based products; development of cereal-based functional foods; mechanisms of bread staling; nutritional quality of cereals and cereal products; application of food industry byproducts
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

We are pleased to invite you to contribute to a Special Issue: Barley for Human Consumption for the journal Plants.

Most barley crops (Hordeum vulgare L.) are used as animal feed, but their use for human consumption is also well known. The main use of barley in humans is through the consumption of beer and other beverages based on barley malt. Although barley flour has also long been used in the production of various cereal-based products, its value has been mostly neglected. Only recently, since the legislation on health claims about the health benefits of β–glucans was adopted, barley has been recognized as a crop for the production of "healthy foods". Consumption of barley-based foods is associated with lowering blood cholesterol levels and reduced risk of coronary disease. In addition, the nutritional value of barley is complemented by significant levels of insoluble fiber, phenolic substances, minerals and vitamins.

Nowadays, consumers are demanding value-added foods with increased nutritional value and enhanced functional properties. With this in mind, breeders are intensively developing new barley varieties that can be used in food production, and food technologists around the world are focusing their efforts on increasing the use of barley in a variety of products to realize the full potential of this high-value cereal crop. The aim of this Special Issue is to publish articles that bring together all those participants in the "Farm to Fork" chain who can help promote barley as a healthy food.

This Special Issue invites articles (original research papers, perspectives, hypotheses, opinions, reviews) dealing with breeding of barley varieties for human consumption, quality assessment of barley grain, nutritional aspects of barley use in food, functional properties of barley-based foods, production and use of malt flour, extract or syrup, and malting and brewing by- products.

All accepted papers will be published together in Special Issue: Barley for human consumption in April 2022 (tentative). Thank you for your time and consideration in this matter. We look forward to receiving your contributions.

Dr. Jasmina Lukinac
Prof. Marko Jukić
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Plants is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Breeding barley varieties for human consumption;&nbsp
  • Hulless barley
  • β–glucans
  • Nutritional aspects of barley usage in food products
  • Functional properties of barley-based food
  • Use of barley in cereal-based products (bread, cookies, pasta, porridges, breakfast cereals etc.)
  • Malting and brewing
  • Production and usage of malted flour, extract or syrup
  •  Use of malting and brewing by-products
  •  Quality evaluation of barley grain and barley-based food

Published Papers (3 papers)

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Research

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19 pages, 1083 KiB  
Article
Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour
by Marko Jukić, Gjore Nakov, Daliborka Koceva Komlenić, Nastia Vasileva, Franjo Šumanovac and Jasmina Lukinac
Plants 2022, 11(6), 761; https://doi.org/10.3390/plants11060761 - 12 Mar 2022
Cited by 10 | Viewed by 3375
Abstract
Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour [...] Read more.
Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer’s MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer texture of the cookies. MBF significantly increased the total phenolic content (TPC) and antioxidant activity (AOA) of the cookies. The results of the sensory analysis showed that cookies with Pilsen MBF and Amber MBF had a pleasantly sweet and rich flavor, while the addition of Black MBF produced an exaggerated bitter flavor and a nutty roasted aroma. The results suggest that different types of brewer’s MBF can be successfully used to produce functional cookies with reduced sucrose addition. Full article
(This article belongs to the Special Issue Barley for Human Consumption)
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20 pages, 332 KiB  
Article
Effect of Long-Term Storage on Mycobiota of Barley Grain and Malt
by Soňa Felšöciová, Przemysław Łukasz Kowalczewski, Tomáš Krajčovič, Štefan Dráb and Miroslava Kačániová
Plants 2021, 10(8), 1655; https://doi.org/10.3390/plants10081655 - 11 Aug 2021
Cited by 7 | Viewed by 3028
Abstract
Contamination of malting barley grain and malt with micromycetes sampled at various periods post-harvest (3rd, 6th, and 9th month of storage) and types of storage (storage silo and floor warehouse) was investigated. Each of these barley grain samples was malted. This article reports [...] Read more.
Contamination of malting barley grain and malt with micromycetes sampled at various periods post-harvest (3rd, 6th, and 9th month of storage) and types of storage (storage silo and floor warehouse) was investigated. Each of these barley grain samples was malted. This article reports on the changes in the fungal microbiome composition and their overall count in barley grain and malt. From the surface-disinfected barley grain samples collected immediately after harvest, there were eight genera isolated, with a predominance of Alternaria. A small increase of isolated microfungi was detected in barley stored in silo for 3 and 6 months (from 142 isolates to 149) and decreased below the number of isolates in barley before storage (133 isolates). Fungal count during storage gradually decreased up to 9 month in barley stored in floor warehouse (from 142 isolates to 84). The initial total count of microscopic fungi in malt before storage was the highest (112 isolates) with 7 genera detected, compared to malts prepared from barley stored for longer time (54 isolates, 7 genera, 9th month of storage). Alternaria was the most abundant and frequent genus. Quantitative representation of the filamentous microscopic fungi was lower compared to yeasts especially in barley and malt prepared from barley stored at third month of storage in both type of storage. Yeasts were identified from all grain samples and malt samples with mass spectrometry. Most attention was given to the widely distributed fungus Penicillium, 79% of strains produced at least one mycotoxin detected under in vitro assays using the TLC method (97% of them produced griseofulvin, 94% CPA, 79% patulin, 14% roquefortin C, and penitrem A was produced by two screening strains under laboratory conditions). It is therefore important to monitor the microflora throughout the production cycle of “barley to beer”. Full article
(This article belongs to the Special Issue Barley for Human Consumption)
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Review

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27 pages, 7565 KiB  
Review
Barley in the Production of Cereal-Based Products
by Jasmina Lukinac and Marko Jukić
Plants 2022, 11(24), 3519; https://doi.org/10.3390/plants11243519 - 14 Dec 2022
Cited by 21 | Viewed by 6770
Abstract
Barley (Hordeum vulgare L.) is unjustly neglected today as a food grain. Interest in the use of barley in the food industry has increased recently. The reason for this is its content of dietary fibre, especially β-glucan, which has been shown to [...] Read more.
Barley (Hordeum vulgare L.) is unjustly neglected today as a food grain. Interest in the use of barley in the food industry has increased recently. The reason for this is its content of dietary fibre, especially β-glucan, which has been shown to reduce blood cholesterol and lower blood sugar levels. The main nutritional components of barley and barley products, besides the mentioned β-glucan, are starch, sugar, proteins, fat and ash. Although not common in the production of bakery products, barley can be very easily involved in the production of the same products, and such products have improved nutritional characteristics and acceptable sensory characteristics, which make them desirable. Barley has great potential for use in a wide range of cereal-based foods as a partial or full replacement for currently used grains (such as wheat, oats, rice and corn). This article provides basic and general information about the use of barley in food and the processing of barley grains for use in the manufacturing of cereal-based products, with particular attention to the use of barley in the manufacturing of bread (flatbread and leavened bread), noodles and pasta, muffins and cakes and cookies and biscuits. Full article
(This article belongs to the Special Issue Barley for Human Consumption)
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