TECHNOLOGICAL EVALUATION OF THREE NEWLY RELEASED HULL-LESS BARLEY CULTIVARS IN EGYPT
SANDAK, R., EL -SHAZELY, A., EL -SAYED, A. (2005). TECHNOLOGICAL EVALUATION OF THREE NEWLY RELEASED HULL-LESS BARLEY CULTIVARS IN EGYPT. EKB Journal Management System, 83(3), 1317-1325. doi: 10.21608/ejar.2005.247825
RAFAT N. SANDAK; ABEL-MONEM S. I. EL -SHAZELY; ABDEL-FATAH A. EL -SAYED. "TECHNOLOGICAL EVALUATION OF THREE NEWLY RELEASED HULL-LESS BARLEY CULTIVARS IN EGYPT". EKB Journal Management System, 83, 3, 2005, 1317-1325. doi: 10.21608/ejar.2005.247825
SANDAK, R., EL -SHAZELY, A., EL -SAYED, A. (2005). 'TECHNOLOGICAL EVALUATION OF THREE NEWLY RELEASED HULL-LESS BARLEY CULTIVARS IN EGYPT', EKB Journal Management System, 83(3), pp. 1317-1325. doi: 10.21608/ejar.2005.247825
SANDAK, R., EL -SHAZELY, A., EL -SAYED, A. TECHNOLOGICAL EVALUATION OF THREE NEWLY RELEASED HULL-LESS BARLEY CULTIVARS IN EGYPT. EKB Journal Management System, 2005; 83(3): 1317-1325. doi: 10.21608/ejar.2005.247825

TECHNOLOGICAL EVALUATION OF THREE NEWLY RELEASED HULL-LESS BARLEY CULTIVARS IN EGYPT

Egyptian Journal of Agricultural Research
Article 19, Volume 83, Issue 3, September 2005, Page 1317-1325  XML PDF (243.18 K)
Document Type: Original Article
DOI: 10.21608/ejar.2005.247825
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Authors
RAFAT N. SANDAK1; ABEL-MONEM S. I. EL -SHAZELY1; ABDEL-FATAH A. EL -SAYED2
1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2The Egyptian/French Hull-less Barley Project, Field Crops Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Three newly released hull-less bailey cultivars (Giza 129, Giza 130 and Giza 131) were subjected to technology evaluation during 2004 in Food Technology Research Institute, Agricultural Research center. Chemical composition of whole meal barley was achieved. Results of this study revealed that total protein content ranged between 14.88 to 15.9%. Giza 131 cultivars recorded the highest percentage of total dietary fibers (15.3%) compared to Giza 130 (14.6%) and Giza 129 (12.9%). Concerning the amino acids fractions, glutamic acid was the highest (20.2 g/100g protein). Meanwhile, amino acid valine recorded the lowest chemical score. The sensory evaluation of crackers and cookies showed that using 20% wheat flour (72% extraction) plus 80% whole meal hull-less barley gave the highest total score (out of 50) for crackers (40.72) and (40.95) for cookies. The study concluded a recommendation to use hull-less barley as healthy food in bakery products as crackers and cookies. 
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