Evaluation of Barley as Human Food

Authors

  • Mehmet Köten Kilis 7 Aralık Üniversitesi, MMF, Gıda Mühendisliği Bölümü
  • Sabri Ünsal Harran Üniversitesi, Ziraat Fak., Gıda Mühendisliği Bölümü
  • Ayhan Atlı Harran Üniversitesi, Ziraat Fak., Gıda Mühendisliği Bölümü

DOI:

https://doi.org/10.24925/turjaf.v1i2.51-55.25

Keywords:

Barley, β-glucan, Food, Nutrition

Abstract

Barley, as animal feed, raw material for malting and human food, constitute an important part among cereal sources in the world. Majority of barley that produced both in Turkey and other countries of the world, is being used as animal feed. Poor baking quality, taste and appearance of barley restricted its use in human nutrition. However, recently high protein, fiber, especially β-glucan and high starch content appeal to food industry. Many scientific researches established that β-glucan, a soluble fiber, has an effect in healing coronary-hearth diseases, lowering blood cholesterol level, balancing blood sugar level, preventing obesity. Being a healthy cereal that can be used in various purposes, and an additive in many food products, barley is considered a very promising cereal, and research to increase possibilities of its use in human nutrition is being increased. In the literature, there has been researches on making noodles, bulgur, kavut (roasted cereal), breakfast cereals. In this study the researches relating to evaluation of barley, importance of which is increased every day, as human food was reviewed.

Author Biographies

Mehmet Köten, Kilis 7 Aralık Üniversitesi, MMF, Gıda Mühendisliği Bölümü

Gıda Mühendisliği Bölümü

Sabri Ünsal, Harran Üniversitesi, Ziraat Fak., Gıda Mühendisliği Bölümü

Gıda Mühendisliği Bölümü

Ayhan Atlı, Harran Üniversitesi, Ziraat Fak., Gıda Mühendisliği Bölümü

Gıda Mühendisliği Bölümü

Published

11.12.2013

How to Cite

Köten, M., Ünsal, S., & Atlı, A. (2013). Evaluation of Barley as Human Food. Turkish Journal of Agriculture - Food Science and Technology, 1(2), 51–55. https://doi.org/10.24925/turjaf.v1i2.51-55.25

Issue

Section

Food Technologies