Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/8902
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dc.contributor.authorMarković, Stefan-
dc.contributor.authorĐukić, Nevena-
dc.contributor.authorKnežević D.-
dc.contributor.authorLeković Z.-
dc.date.accessioned2020-09-19T16:58:21Z-
dc.date.available2020-09-19T16:58:21Z-
dc.date.issued2017-01-01-
dc.identifier.issn03525139-
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/8902-
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-
dc.typeArticle-
dc.identifier.doi10.2298/JSC1610310010M-
dc.identifier.scopus85019356573-
Appears in Collections:Faculty of Science, Kragujevac

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