Möjligheten att utnyttja de unika hälsoegenskaperna i korn

Sammanfattning: Barley naturally contains high amounts of dietary fibre, however it is not widely used in health promoting purposes. Barley is traditionally used for malting in beer and whisky and it is often overlooked as a candidate for other applications. In this study five barley varieties are evaluated from a technical and a nutritional point of view. The aim of the study is to conduct a literature review regarding the technical obstacles of barley usage, as well as the nutritional benefits that comes with the usage of barley. One barley variety, SW 49368, proved to contain a great amount with high nutritional value, meeting the standards for health claims approved by the European Food Safety Authority (EFSA) while also addressing some of the technical issues. This study included a focus group where participants were introduced to the crisp bread and asked to give their opinion, they were then told of the nutritional benefits and asked to give a second opinion, to see if their opinions and overall the liking of the product improved. The results of this study showed that to further incorporate barley into the food industry, the easiest way is to focus on the health aspects of barley. The development of the crisp showed that the demands of ß-glucan concentration as stated by EFSA could be achieved, which opens up new paths of barley usage as source of ß-glucan.