Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorMarković, Stefan-
dc.contributor.authorĐukić, Nevena-
dc.contributor.authorKnežević D.-
dc.contributor.authorLeković Z.-
dc.description.abstractBarley and oat have been promoted for years as good sources of dietary fiber, especially β-glucan. Studies have shown a positive effect of barley and oat β-glucan on human health and as a result, there has been an increasing demand for β-glucans in the past decade. Thus, the variability of the β-glucan content was investigated in the grain of 10 barley and 10 oat varieties. The β-glucan contents were determined by the ICC Standard Method No 168. The content of β-glucan in the analyzed barley varieties were within the range 3.52-7.81 % and in analyzed oat varieties, the content of β-glucan were within the range of 3.15-7.28 %. Among analyzed barley varieties, Novosadski 314 contained the highest content of β-glucan (7.81 %), while Tomba had the highest content of β-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 β-glucan content. This fact enables varieties with a high a nutritional capacity to be selected.-
dc.relation.ispartofJournal of the Serbian Chemical Society-
dc.titleDivergence of barley and oat varieties according to their content of β-glucan-
Appears in Collections:Faculty of Science, Kragujevac

[ Google Scholar ]

Page views(s)




Files in This Item:
File Description SizeFormat 
10.2298-JSC1610310010M.pdf588.54 kBAdobe PDFThumbnail

Items in SCIDAR are protected by copyright, with all rights reserved, unless otherwise indicated.