Genotype by environment interactions in barley (Hordeum vulgare L.) cultivars for nutritional quality assessment
Quddos A. Nadeem M. Ahsan S. Khaliq A. Chughtai M.F.J. Rebezov M. Terent’ev S. Tryabas Y. Ermolaev V. Iskakova G. Konovalov S. Gayvas A. Shariati M.A.
2021Agriculture Faculty Brawijaya University
Agrivita
2021#43Issue 3569 - 580 pp.
In current study twenty-five barley genotypes were grown under RCBD (randomized complete block design). Barley flour was analyzed for proximate composition, β-glucan content, soluble and insoluble dietary fiber. Based on the results of nutritional quality best line (4158) was selected for the preparation of wheat flour supplemented bread. The sensory evaluation of bread was carried out to assess its suitability for consumers. The data obtained from all the experiments was subjected to statistical analysis by CRD. The results indicated that the highest moisture content (13.47%), protein content (13.93%), fat content (3.39%), fiber content (7.08%), ash content (2.67%) and NFE (71.54%) were observed in lines 4220, 4158, 4149, 4193, 4233, 4220 respectively. Similarly, significant differences for β-glucan (4.99%), total dietary fiber (16.62%), soluble (6.23%) and insoluble dietary fiber contents (10.36%) were observed in barley line 4193, 4233, 4168 and 4233, respectively. The bread prepared with the addition of 5% flour to wheat flour was liked most by the judges after the control bread. The current study showed significant potential of flour to be used by baking industry for the preparation of bread and other food products by the addition of flour.
Barley , Flour , GEIs , Nutritional character
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Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus, 61100, Pakistan
Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Pakistan
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 26 Talalikhina St., Moscow, 109316, Russian Federation
Prokhorov General Physics Institute of the Russian Academy of Science, 38 Vavilova str., Moscow, 119991, Russian Federation
Smolensk State Agricultural Academy, 10/2, Bolshaia Sovetskaia street, Smolensk, 214000, Russian Federation
T. F. Gorbachev Kuzbass State Technical University, 28, Vesennaya street, Kemerovo, 650000, Russian Federation
Department of Technology of Bread Products and Processing Industries, Almaty Technological University, Tole bi str., 100 MEB (Main Educational Building), Almaty, 050012, Kazakhstan
Omsk State Agrarian University named after P.A. Stolypin, Institutskaya pl., 1, Omsk, 644008, Russian Federation
K. G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russian Federation
Department of Environmental Sciences
Department of Food Science and Technology
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Prokhorov General Physics Institute of the Russian Academy of Science
Smolensk State Agricultural Academy
T. F. Gorbachev Kuzbass State Technical University
Department of Technology of Bread Products and Processing Industries
Omsk State Agrarian University named after P.A. Stolypin
K. G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University)
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