Published in:
Journal of the Serbian Chemical Society, 82 (2017) 4, Seite 379-388
Language:
English
DOI:
10.2298/jsc1610310010m
ISSN:
0352-5139;
1820-7421
Origination:
Footnote:
Description:
Barley and oat have been promoted for years as good sources of dietary fiber, especially ?-glucan. Studies have shown a positive effect of barley and oat ?-glucan on human health and as a result, there has been an increasing demand for ?-glucans in the past decade. Thus, the variability of the ?-glucan content was investigated in the grain of 10 barley and 10 oat varieties. The ?-glucan contents were determined by the ICC Standard Method No 168. The content of ?-glucan in the analyzed barley varieties were within the range 3.52?7.81% and in analyzed oat varieties, the content of ?-glucan were within the range of 3.15?7.28%. Among analyzed barley varieties, Novosadski 314 contained the highest content of ?-glucan (7.81%), while Tomba had the highest content of ?-glucan (7.28%) in the analyzed oat varieties. Based on the results, it could be concluded that there is genetic diversity of oat and barley varieties with respect to their ?-glucan content. This fact enables varieties with a high a nutritional capacity to be selected.