Selection of barley varieties with increased non‐starch polysaccharides using chemometric methods for their bread‐making potential

Abstract

This study aimed to check the bread-making potential of indigenous barley varieties comprising high non-starch polysaccharides (NSPs). For this purpose, all the available barley varieties in four provinces of Pakistan were characterized for their β-glucan and total arabinoxylan content. Barley varieties with increased NSPs were selected (one variety from each province) using chemometric methods. The selected varieties were used in the development of wheat barley composite flour bread. Total arabinoxylans and β-glucan content in Pakistani barley varieties ranged between 3.89 ± 0.085% to 6.23 ± 0.155% and 2.65 ± 0.053% to 6.97 ± 0.191%, respectively. Based upon chemometric characterization four best varieties (one best variety from each province) were selected for bread preparation. Rakhshan-10 (from Balochistan) and Jau-e-Paghmbari (from Khyber Pakhtunkhwa) were identified as the top varieties with the highest NSPs. Among varieties procured from Punjab and Sindh province; Sultan-17 and Sadabahar comprised the highest NSPs. Different treatment combinations of wheat barley composite flour were made by replacing wheat flour with barley flour up to 30%. The prepared breads were evaluated for their physico-chemical and sensory attributes. An increasing percentage of barley flour in wheat flour significantly increased crude protein, crude fiber, and NSPs. Barley varieties Sultan-17 and Sadabahar did not have a significant influence on sensory attributes of bread up to 20% however, Rakhshan-10 and Jau-e-Paghmbari had a significant effect, particularly on the color of crumb, texture, and loaf volume. Novelty impact statement This study investigates the bread-making characteristics of barley varieties with different concentrations of non-starch polysaccharides (NSPs) and showed a good potential for developing fiber-enriched bread using barley varieties comprising high NSPs. However, the bread recipe needs to be optimized concerning the concentration of barley flour as well as sensory characteristics. The findings of this preliminary study will help food industries to distinguish different indigenous barley varieties to get good quality end products with increased nutritional value.