Thesis
Processing characteristics of select barley and quinoa varieties
Washington State University
Master of Science (MS), Washington State University
05/2019
DOI:
https://doi.org/10.7273/000000072
Handle:
https://hdl.handle.net/2376/119824
Abstract
Both barley and quinoa are undoubtedly ancient grains that are being revisited in the recent times
due to their nutritional and health benefits. Barley is one of the first domesticated cereal crops
while quinoa, originated from the Andean mountains, has served as a staple for over 7000 years.
The health benefits of ancient grains are considered to be associated with high proportions of
fiber, vitamins, minerals, proteins and bioactive components. To support the development of the
quinoa industry in North America, newly developed varieties must be tested for effective
utilization. The objective of the second chapter involved testing 26 varieties of quinoa, grown
under a conventional farming system. Results indicated varying chemical composition and
functional properties among the varieties. Breakdown and ash content were found to be good
determinants of quinoa functionality. Using principal component analysis and hierarchical
clustering, the 26 varieties were grouped into four clusters, each with distinct physicochemical
and functional properties. Some recommendations for food applications were suggested for the
various clusters. We concluded that the criteria for varietal selection must include the
functionality of the varieties as well as agronomic performance and composition. Most of barley produced are utilized as an ingredient for brewing and malting and feeding
animals. Consumption of barley is known to offer health benefits including lowered blood
cholesterol and immune system enhancement. Chapter three investigated the feasibility of
processing direct expanded snacks using barley developed by WSU breeders. Three hull-less
barley varieties were tested using twin-screw extrusion processing. Barley in general, was
observed to possess low expansion ratios relative to other cereals. The hulled varieties had
significantly higher expansion ratios compared to the hull-less varieties. They however, required
higher energy input to expand. ‘Havener’ variety had moderate expansion and ß-glucan levels,
and low discoloration of products after extrusion. These findings could guide the industry in
manufacturing nutritious puffed snacks using barley. More research must be focused on
developing barley for food varieties and the utilization of Washington quinoa to expand
opportunities for farmers and provide novel ingredients for food and industrial use
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Details
- Title
- Processing characteristics of select barley and quinoa varieties
- Creators
- Elvis Alfred Baidoo
- Contributors
- GIRISH GANJYAL (Degree Supervisor) - Washington State University, Food Science, School ofBarbara Rasco (Committee Member) - Washington State University, Food Science, School ofCAROLYN ROSS (Committee Member) - Washington State University, Food Science, School ofKEVIN MURPHY (Committee Member) - Washington State University, Crop and Soil Sciences, Department of
- Awarding Institution
- Washington State University
- Academic Unit
- Agricultural, Human, and Natural Resource Sciences, College of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University
- Format
- pdf
- Number of pages
- 128
- Identifiers
- 99900591863501842
- Language
- English
- Resource Type
- Thesis