Improving functional and nutritional profiles of barley flours with diverse starch types through pearling.

A comparative analysis of chemical, functional, and digestive parameters was conducted on five new barley genotypes designed for food purposes, differing in starch type, β-glucans, and arabinoxylan content. Both whole and pearled grain flours were examined. Amylose exhibited positive correlations with least gelation capacity (r = 0.60), gelation temperature (r = 0.90), and resistant starch (r = 0.80). Waxy varieties showed greater water-holding capacity, viscosity, and rapid digestibility compared to normal and high-amylose varieties. Pearling (10%) decreased arabinoxylans by 48% and proteins by 7%, while increasing β-glucans by 8% and starch by 13%. Additionally, pearling improved viscosity and hydration parameters across varieties. This allowed normal and high-amylose genotypes to enhance their functional properties and nutritional value through increased β-glucan and resistant starch content. This exploration advances the understanding of barley's functional attributes for food industry and underscores the potential of pearling to augment consumer nutritional value and health-promoting properties. • Amylose is the main parameter that influences functionality of barley flours. • Waxy barleys display greater functionality than normal or high-amylose barleys. • Pearling enhances nutritional, functional and pasting values of barley flours. • High-amylose barleys exhibit slower digestion rates than waxy and normal varieties. • Pearling increase RS and decrease RDS in cooked barley flours. [ABSTRACT FROM AUTHOR]