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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #288417
Title: Rheological properties of barley and flaxseed composites

Author
item Inglett, George
item Chen, Diejun
item LEE, SUYONG - Sejong University

Submitted to: Food and Nutrition Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/14/2014
Publication Date: 2/4/2013
Citation: Inglett, G.E., Chen, D., Lee, S. 2013. Rheological properties of barley and flaxseed composites. Food and Nutrition Sciences. 4:41-48.

Interpretive Summary: Barley, a Prowashonupana variety, has a high ß-glucan content having improving nutritional, physical, and functional qualities. Flaxseed is rich in omega-3 polyunsaturated fatty acids (omega-3 PUFAs) that are known for lowering blood cholesterol and preventing coronary heart disease. New composite products of barley with flaxseed were prepared that could be useful for enhancing health benefits of functional foods. Barley was nutritionally enhanced with omega-3 PUFAs-rich oils from flaxseed. Barley-flaxseed composites were unique because they provide the soluble fiber ß-glucan that is beneficial for food texture and coronary heart disease prevention along with the health benefits of the omega-3 PUFAs of flaxseed. Besides the nutritional aspects of the barley-flaxseed composites, these composites have improved water holding capacities, texture, and useful viscoelastic qualities. These technologically developed products could be valuable for new functional foods having improved nutritional value and desirable texture qualities for health concerned consumers. This study found that these functional hydrocolloids could be valuable for developing new functional food products with useful health benefits for decreasing heart problems, diabetes, and obesity.

Technical Abstract: Prowashonupana, a barley variety with high ß-glucan content, was dry blended with flaxseed at 10, 20, and 50% for improving nutritional, physical, and functional qualities. Flaxseed is rich in omega-3 polyunsaturated fatty acids (omega-3 PUFAs) that is known for lowering blood cholesterol and preventing coronary heart disease. The combination of Prowashonupana with flaxseed gave improved water holding capacities compared with flaxseed alone, particularly at the 50% level. The pasting and rheological properties of Prowashonupana and its composites with flaxseed were characterized using Rapid Visco Analyzer (RVA) followed by an advanced rheometer study. Shear thinning properties were observed for all the composites. The pasting and rheological properties of Prowashonupana were not greatly influenced by 10% ground flaxseed replacements but showed differences at the 50% replacement level. Prowashonupana was nutritionally enhanced with omega-3 PUFAs-rich oils from flaxseed. These composites had the improved water holding capacity and pasting properties. The new products of Prowashonupana with flaxseed could be useful for enhancing health benefits of functional foods.