Characterizing the Distribution of Ppm Gluten in Gluten Free Oatmeal Servings Contaminated with a Barley Kernel

Oats are regularly contaminated with gluten-containing grains like wheat, barley and rye. For producers of gluten free oatmeal, contamination potential makes it prudent to understand the consequences in terms of gluten dosing, as labeling requirements specify a gluten maximum. To do this, statistical simulation has been used to produce virtual oat servings (40g) contaminated with either two row or six row spring barley. The results are probability distributions for ‘actual’ ppm gluten (free of measurement influences) and ‘as measured’ via R5 ELISA. Findings show ‘actual’ ppm gluten to be normally distributed with 57 ppm and 41 ppm gluten averages with 14 and 12 ppm standard deviations (stdevs) for two and six row barley, respectively. ‘As measured’ ppm gluten results are lognormally distributed with 61 and 44 ppm gluten averages with 63 and 47 stdevs for two and six row barley, respectively, employing an 80% analytical recovery rate and a multiplier of 1. These analyses show that ‘as measured’ results possess false negative probabilities (relative to a < 20 ppm gluten regulatory requirement) from 0.14 to 0.34 depending on recovery rate and barley type. This work highlights the need for non-homogenous grinding issues to be addressed in whole grain gluten assessment, for analytical recovery rates to be defined for gliadin in oats, and for appropriate conversion factors to be determined in order to attain capable measurement of gluten in oats due to barley kernel contamination.

Physical and Viscoelastic Properties of Different Moisture Content Highland Barley Kernels

The study is conducted to investigate the physical and viscoelastic properties of the highland barley kernels in different moisture content range from 10.1 %% to 20.5 %% (w.b.). Highland barley kernel samples were selected with physical properties in terms of length, width, thickness, 1000-kernel weight, volume, geometric and arithmetic mean diameter changing in linear trends. By using a dynamic mechanical analyzer, the 4-element Burgers model was found to adequately represent the creep behavior of the highland barley kernels (R2> 0.977). The creep behavior of the ventral groove and dorsal side was also matched perfectly with Burgers model (R2> 0.946). The creep behavior of these kernels at long-time frame was studied applying time-temperature superposition (TTS). TTS method was successfully used to predict the creep behavior of these kernels at longer frame of time. TheTgvalues for the kernels decreased with increasing moisture content. TheTgvalues for the kernels at the moisture contents of 10.1 %%and 20.5 %% were 114.33 °C and 67.95 °C, respectively. The magnitude of the storage modulus, loss tangent and their change rates with frequency were maximum at 10.1 %% and minimum at 20.5 %% moisture contents.

Increased gut hormones and insulin sensitivity index following a 3-d intervention with a barley kernel-based product: a randomised cross-over study in healthy middle-aged subjects

Certain purified indigestible carbohydrates such as inulin have been shown to stimulate gut-derived hormones involved in glycaemic regulation and appetite regulation, and to counteract systemic inflammation through a gut microbiota-mediated mechanism. Less is known about the properties of indigestible carbohydrates intrinsic to food. The aim of this study was to investigate the possibility to affect release of endogenous gut hormones and ameliorate appetite control and glycaemic control by ingestion of a whole-grain cereal food product rich in NSP and resistant starch in healthy humans. In all, twenty middle-aged subjects were provided with a barley kernel-based bread (BB) or a reference white wheat bread during 3 consecutive days, respectively, in a randomised cross-over design study. At a standardised breakfast the following day (day 4), blood was collected for the analysis of blood (b) glucose regulation, gastrointestinal hormones, markers of inflammation and markers of colonic fermentation; 3 d of intervention with BB increased gut hormones in plasma (p) the next morning at fasting (p-glucagon-like peptide-1; 56 %) and postprandially (p-glucagon-like peptide-2; 13 % and p-peptide YY; 18 %). Breath H2 excretion and fasting serum (s) SCFA concentrations were increased (363 and 18 %, respectively), and b-glucose (22 %) and s-insulin responses (17 %) were decreased after BB intervention. Insulin sensitivity index (ISIcomposite) was also improved (25 %) after BB. In conclusion, 3 d of intervention with BB increased systemic levels of gut hormones involved in appetite regulation, metabolic control and maintenance of gut barrier function, as well as improved markers of glucose homoeostasis in middle-aged subjects, altogether relevant for the prevention of obesity and the metabolic syndrome.

Application of image texture analysis for varietal classification of barley

Application of image texture analysis for varietal classification of barleyThis paper presents the results of a study into the use of the texture parameters of barley kernel images in varietal classification. A total of more than 270 textures have been calculated from the surface of single kernels and bulk grain. The measurements were performed in four channels from a 24 bit image. The results were processed statistically by variable reduction and general discriminant analysis. Classification accuracy was more than 99%.