Food and Bioprocess Technology

, Volume 5, Issue 6, pp 2266–2274 | Cite as

Effect of Microwave Treatment on Starch Digestibility and Physico-chemical Properties of Three Barley Types

  • Shahram Emami
  • Anula Perera
  • Venkatesh Meda
  • Robert T. Tyler
Original Paper
First Online:
Received:
Accepted:

Abstract

Samples of normal, high-amylose, and waxy barleys (NB, HAB, and WB, respectively) were tempered and then microwaved using three treatment protocols at each of three power levels. Microwave treatment increased starch digestibility, as rapidly digestible starch (RDS) concentrations were markedly higher and resistant starch (RS) and slowly digestible starch (SDS) concentrations were significantly lower, in all microwaved samples compared to corresponding unprocessed samples. Levels of RDS, on a dry sample basis, were similar in corresponding microwaved samples of the three barley types but were higher in WB when expressed on a starch basis. Levels of RS were lowest in microwaved WB samples. Microwave treatment was most effective in increasing starch digestibility at higher microwave power levels and when samples were tempered and then stored for 14 days at 4°C prior to microwaving, although the magnitude of the increase may not justify the cost of the storage step and might be achieved more economically through the use of an even higher power level. Increases in starch digestibility were attributed to gelatinization of starch. This conclusion was supported by degree of starch gelatinization, thermal analysis, and pasting data.

Keywords

Barley Microwave processing Resistant starch Starch digestibility Starch gelatinization 
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Notes

Acknowledgments

The authors would like to thank Dr. Brian Rossnagel (Crop Development Centre, University of Saskatchewan) for providing barley samples and the Saskatchewan Ministry of Agriculture (Agriculture Development Fund) for its financial support of this study.

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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Shahram Emami
    • 1
  • Anula Perera
    • 1
  • Venkatesh Meda
    • 1
  • Robert T. Tyler
    • 2
  1. 1.Department of Chemical and Biological EngineeringUniversity of SaskatchewanSaskatoonCanada
  2. 2.Department of Food and Bioproduct SciencesUniversity of SaskatchewanSaskatoonCanada

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