Cereals & Grains Association
Log In

Effects of light pearling on the physical grain characteristics and composition of selected Canadian barley varieties
L. M. Casper (1), L. MALCOLMSON (2), M. Izydorczyk (3). (1) Food Development Centre, Portage la Prairie, MB, Canada; (2) LM FoodTech Solutions, Winnipeg, MB, Canada; (3) Grain Research Laboratory - Canadian Grain Commission, Winnipeg, MB, Canada

Heavy levels of pearling are typically used to achieve white coloured barley. However with consumers’ greater acceptance of whole grain foods there is less demand to produce products that are white in colour. The effects of light pearling on the physical grain characteristics and composition of selected varieties of Western Canadian barley especially hulless barley (HB) genotypes with modified starch characteristics were examined. Nine barley genotypes with different hull and starch characteristics (normal, waxy, and high amylose (HA)) were pearled to three levels. Scanning electron micrographs showed that the pericarp, testa, aleurone, and subaleurone layers were completely removed in heavily pearled barley whereas only a few outer layers were removed in minimally pearled barley. In minimally pearled barley, the endosperm and germ were still fully intact and the bran layer was only partially removed, thus the major anatomical components of the kernel remained. HB genotypes show more promise for food use than hulled barley genotypes due to their higher β-glucan content. Genotypes showing the highest potential for food use are modified starch HB genotypes as they are superior in nutritional content compared to normal starch HB genotypes. Waxy starch genotype Fibar and HA starch genotypes, SH99250 & SB94893 contained high levels of soluble β-glucan (9-11%). The development of HB with modified starch characteristics and high levels of soluble β-glucan paired with the application of minimal processing techniques may play a critical role in the expansion of barley for food use.

View Presentation