Skip to main content

View full-text article in PMC

. 2017 Aug 3;26(6):1501–1510. doi: 10.1007/s10068-017-0153-8

Table 1.

Chemical composition of different varieties of barley flour

Barley	Chemical composition (%)
Barley	Protein¹	Fat	Ash	Starch	Total dietary fiber	β-Glucan
Less-hulled	9.22 ± 0.42^b2,3	1.26 ± 0.23^c	1.05 ± 0.12^a	72.24 ± 2.77^a	10.07 ± 2.56^a	3.44 ± 0.14^c
Beer	9.41 ± 0.63^b	1.22 ± 0.10^c	1.15 ± 0.10^a	74.65 ± 3.92^a	10.74 ± 2.99^a	3.46 ± 0.06^c
Black	14.88 ± 0.84^a	3.98 ± 0.56^a	1.26 ± 0.21^a	70.60 ± 5.34^a	10.86 ± 2.24^a	6.08 ± 0.23^b
Waxy-naked	8.87 ± 0.87^b	2.70 ± 0.10^b	1.31 ± 0.09^a	76.53 ± 5.23^a	15.64 ± 2.82^a	6.75 ± 0.07^a
Naked	7.99 ± 0.70^b	4.08 ± 0.52^a	1.16 ± 0.07^a	69.53 ± 6.99^a	14.10 ± 2.26^a	6.45 ± 0.42^ab
Blue	9.32 ± 0.96^b	2.39 ± 0.95^b	1.22 ± 0.27^a	72.83 ± 5.80^a	14.09 ± 4.18^a	5.91 ± 0.53^b

¹All chemical contents were calculated as dry basis, %

²Each value is mean ± standard deviation

³Means with the different letter in a column indicate significant difference (p < 0.05) by Duncan’s multiple range test