Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products.

W, Schlörmann,; S, Zetzmann,; B, Wiege,; N U, Haase,; A, Greiling,; S, Lorkowski,; C, Dawczynski,; M, Glei,

doi:10.1039/c9fo01429b

Public

Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products.

Published in Food & function • Sep 1, 2019

Authors:

Schlörmann, W

Zetzmann, S

Wiege, B

Abstract

The consumption of β-glucan-rich barley can contribute to a healthy diet. Sensory properties may be improved by roasting whereby the nutritional value should be preserved. The aim of the present study was to investigate the impact of different roasting conditions (160-200 °C, 20 minutes) on sensory ...

Subject

Acrylamide

Cooking

Dietary Fiber

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