Sci. Agri.

8 (1), 2014: 50-59

© PSCI Publications

ScientiaAgriculturae www.pscipub.com/SA

E-ISSN:2310-953X / P-ISSN: 2311-0228

DOI: 10.15192/PSCP.SA.2014.4.1.5059

Evaluation of some technological factors of Ukrainian naked

oats and barley affecting on its processing to food products

SOTS S.M, KUSTOV I.O

Department of grain technologies, bakery, confectionary products, mixed fodder and biofuel, Odessa national academy of

food technologies, Odessa, Ukraine

Corresponding author email:tpz.onapt@mail.ru

Paper Information A B S T R A C T

Received: 24 June, 2014

Accepted: 19 August, 2014

Published:20 October, 2014

The manufacturing of food products by processing any grain raw material consists of two main stages of cleaning and preparation of grain and its

processing into cereal products. Important factor to determine the optimal

mode of preparation and processing of grain raw materials into cereal products is to define its technological properties. The features of the

studied naked varieties of oats cultivar «Salomon» and barley cultivars

«Achilles» and «Gladiator» are the high values of parameters volume weight (680...695 g\l for naked oats cultivar «Salomon», 741...748 g\l for

hulless barley cultivar «Achilles» and 738...740 g\l for cultivar

«Gladiator») and thousand kernel weight (23,0...25,7 g for naked oats cultivar «Salomon», 44,5...46,1 g for hulless barley cultivar «Achilles» and

43,3...44,0 g for cultivar «Gladiator») relative of these average parameters

for conventional forms oats and barley (20,0...32,0 g for conventional oats forms and 20,0...50,0 g for conventional barley forms). Almost total

absence of hard floral hulls on surface of naked types of oats and barley,

velevance some of indicators of technological proprieties of test samples to

requirements for conventional forms simplify the technological process of

manufacturing oats and barley food products.Size of grain and uniformity

depending on the year of cultivation changed, which indicates the necessity of fractionating the grain mass before processing.Based on the

data of geometrical characteristics of grain, fractionating is advisable to

conduct on rectangular-hole sieves. Conventional forms of oats and barley, which are present in the grain mass of naked forms oats and barley may be

potentially accumulated and processed by traditional technological scheme

or fully sent to production of mixed fodders.

© 2014 PSCI Publisher All rights reserved.

Key words: naked oats, hulless barley, technological properties, shape of the grain, quality factors, 1000 kernel weight, geometrical characteristics,

uniformity, grain size characterization.

Introduction

Over the centuries, oats(Avena sativa L.), and barley (Hordeumvulgare L.)have been important fodder and food

crops.In the XX century they began to gain importance for agricultural production and processing industries.

The current world production of oats is approximately 19...27 million tonnes per annum.Oats is rankedseventh in

world cereal production (FAO, 2013). Predominant areas of oat production are European Union countries, Russia, Canada,

the United States, Australia, Ukraine, Belarus, China and Kazakhstan (Webster and Wood, 2011).

The global industry uses oats for producing a wide range of food products besides traditional cereal flakes, flour,

different groats and instant cooking products (Ryan et al., 2011; Aman et al., 2004; Welch, 2012) its additionally use in the

manufacture of beer (Kaukovirta-Norja et al., 2004; Hopkins et al., 1943), oat milk (Onning et al., 1999), ice cream

(Størsrud et al., 2003), bread, cookies (Marcoe et al., 2006),baby food products (Del Valle et al., 1981) and other high

nutritive products for human (Marshall and Sorrells, 1992).

Barley crop is also widely used in the manufacture of food products: it used to produce flakes, groats, quick cooking barley

products (Baik and Ullrich,2008), beer (Hejgaard and Kaersgaard,1983), composition of barley and wheat flour used in

bakingindustry (Yokoyama et al., 1997; Izydorczyk et al., 2001).

The current world production of barley is approximately 130...156 million tonnes per annum. Barley is ranked

fourth in world cereal production (FAO, 2013). Predominant areas of barley production are European Union countries,

Canada, Russia,Ukraine, Australia and the USA (Ullrich, 2011).

Processing of these crops involves complex energy-intensive operation in technological process (Chakraverty et

al., 2003). Most types of oats and barley groats and flakes have low yield and relatively lower nutritional value compared

to the unprocessed grain. This is explained by the presence of hard floral hulls at surface of traditional forms of oats and

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barley and necessity of their removal by intensive dehulling and pearling process during which many whole oat and barley

groats are broken (Ullrich, 2011; Han, 1979;Doehlert et al., 1999). During dehulling and pearling operations significant

part of protein, vitamins, minerals, β-glucans and dietary fiber which are concentrated in outer layers are also

removed(Panfili et al., 2008;Bhattyand Rossnagel, 1998; Kent and Evers, 1994). For example,on average protein contents

in unprocessed covered barley grain ranges from 8 % to 13 % (Lásztity, 1996), fat content from 0,8 to 4,8 % (Eskin,

1990), fiber content 9,8 %, minerals content 2,25 % (Belitz et al., 2004),but in processing of pearled barley 74 % of

the proteins, 85 % of the fat, 97 % fiber and 88 % of the minerals that are present in unprocessed covered barley grainare

removed (Pomeranz, 1991).In modern conditions these low values of the production of oats and barley food products are

insufficient.

In the recent years, scientists-breeders have obtained new high-efficiency crops, which are characterized by high

energy and nutritional value. Among them a special place belongs to naked forms of oats (Avenanuda) (Burrows,

1986;Batalova et al., 2010; Lin et al., 2009; Zhou et al., 2010) and barley(Hordeumvulgare L. var. nudumHook.f.)

(Schmidt et al., 2009; Nair et al., 2010; Legzdina and Mezaka, 2010).

Naked oatsandhulless barleygrain are valuable crops that have high nutritional value (Zarkadas et al., 1995; Biel

et al., 2009; Sykut-Domańska et al., 2013; Helm and De Francisco, 2004; Quinde et al., 2004; Škrbić et al., 2009) and due

to their chemical composition are used in different sectors of the world industries (Liu, 2007).The advantage of naked

forms of oats and barleyis almost totalabsence of hard floral hulls, which are firmly related to the surface of the grain

(20...40 % in hulled oats forms and 10...12 % in hulled barley forms) which greatly improve their technological properties

(Friend et al., 1988; Webster, 1996; Gaines et al., 1985). Naked oats andhulless barley grain have thin and papery

hullswhich are practically completely separated in the process of harvesting and thrashing of the grain (Zarkadas et al.,

1995;Lanoie et al., 2010;Givens et al., 2004; Baik and Ullrich, 2008; Knutsen et al., 2007).

First naked Ukrainian varieties of oats and barley were bred at Nosivska Selection-Experimental Station of

Chernihiv Institute of Agricultural Production of UAAS. In 2010 year were registered cultivar of naked oats

«SkarbUkrainy» andcultivar of hulless barley «Kozats’kyi» (Sardak, 2011).

«State register of plant varieties suitable for dissemination in Ukraine in 2013 year»contains three food cultivarsof naked

oats: «Salomon», «Samuel», «SkarbUkrainy» and one fodder hulless barley cultivar «Kozats’kyi».

Breeding of food varieties of hulless barley engaged in Odessa Plant Breeding and Genetics Institute, where under

the guidance of D.Sc. Rybalka A.I. two food cultivars of hulless barley «Achilles» and «Gladiator»were bred (Rybalka and

Polishchuk, 2012).

The problem of using naked varieties of oats and barley in the national groat industry is located in the initial stage.

The majority of researches were held by Ukrainian scientists-breedersto determine the growing conditions, some

technological properties and chemical composition of the grain (Bunyak, 2012 Bunyak, 2013; Kamynska et al., 2010).

One reason for the insufficient distribution of naked varieties of oats and barley in Ukraine is that there are no

official Regulations for processing which restrains their widespread applicationintogroat plants.

In modern conditions the appearance of new naked varieties of oats and barley Ukrainian breeding determines revision,

improvement and optimization of the existing technological schemes that will be conformed to the peculiarities of the new

grain crops.

Processing of naked oats and barley crops into food products, like processing ofconventional oats and barley

(Kent and Evers, 1994; Deane and Commers, 1986;Newman and Newman, 2008) include two main steps: cleaning,

preparation stage and processing stage.

An Important factor to determining the optimal mode of preparation and processing stages of naked oats and

barley in cereal products is determiningtheir technological properties.

Technological properties of grain are a set of signs and indicators that determine the behavior of the grain during its

processing to cereal products, yield and quality of these end products.Technological properties of grain include

organoleptic and physical indicators. Organoleptic indicators of the grain characterize its freshness and suitability for

processing and include color, smell, and taste.Physical indicators of grain include grain’s shape, its geometric

characteristics, weight of 1000 grains, volume weight, grain size characterization, uniformity, glassines.According to these

parameters the optimum modes of grain cleaning and processing machines are determined (Tiwari and Singh, 2012;

Yegorov, 1985).

Material And Methods

The promising and the most commoncultivars of naked oats and barley grown in our country were selected for the

researches. Two samples of naked oatscultivar «Salomon» werecultivated and harvested in Kirovograd region, Ukraine in

2011...2013 years respectively.Two cultivar of hulless barley «Achilles» and«Gladiator» were cultivated and harvested in

Odessa region, Ukraine in 2011...2013years.

Grain linear dimensions (length, width, thickness) were determined by direct measurement by a digital caliper

reading to 0.01 mm. To determine the size of the grain one-hundred naked oats and barley grains were selected at random

and their three principal linear dimensions were measured.

Sizing, fractionation and uniformity of naked oats and barley grain were determined by sieving on slotted sieves

(1,2×20; 1,4×20; 1,5×20; 1,6×20; 1,7×20; 1,8×20; 2,1×20, 2,2×20) mm. Samples (250 g) were sieved sequentially on

Sci. Agri. 8 (1), 2014: 50-59

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slotted sieves. After sieving, grain labeled as wide, medium and thin. All sizing, fractioning and uniformity procedures

were repeated three times.

Moisture content of each sample was determined according to the method DSTU1 GOST

2 29144:2009 (ISO 711-

85).Groats were ground in Olis Laboratory Mill to pass 0.5 mm sieve. Moisture content of resulting whole oat and barley

flour was determined in triplicate at 130oC after one hour of drying and reported as % wb (wet basis).

Thousand kernel weightwasdetermined according to the method GOST 10842-89 (ISO 520:2010). From weighed

sample of naked oat (25...30 g) and barley (25...30 g) all dockage, shrunken and broken kernels, and other foreign material

were remove, after this 1,000 kernels were counted and weighed.

Volume weight (mass per hectolitre) was determined according to the method DSTU 4234-2003 (ISO 7971-

2:1995). Volume weight is the measure of grain density determined by weighing a known volume of grain.Special 1 liter

volume cylinder is filled with naked oats or barley grain, then the grain from the cylinder is poured into the approved box

and weighed on electronic scales.

Foreign matter content is determined according to the method GOST 30483-97. Foreign matter content is

determined by sieving tested samples (100 g) of naked oat and barley on slotted sieves.

Mathematical and statistical analyses were done by using MS Excel.

Results And Discussion

Moisture content is significant indicator that significantly affects on grain technological proprieties and defines its

processing into food products. Moisture content of all studied samples of naked varieties of oats and barleywere 11,3 %.

Important factor defining andaffecting thedehulling and pearling processes is geometrical characteristics of the

grain and its particle size characterization. Larger grain contains more percentage of endosperm and respectively will give

a higher yield of end food products.A better efficiency of dehulling and pearling processes will have a batch oflarger grain

sizes.Uniformity can be considered high if it is more than 80 %, low at 50...60 %. The results of research grain size

characterization of naked oats cultivar «Salomon» and naked barley cultivars «Achilles» and «Gladiator» are presented in

Table 1 and Table 3.

The analysis of the data showed that samples of naked oats and hulless barley varieties "Salomon", «Achilles»

and «Gladiator» are of sufficiently high uniformity in thickness. Nearly 80 % of total naked oats grain is located to pass

sieve 2,2×20 and overtail of sieve 2,0×20 mm. Content of the fine grain obtained from pass of sieve 1,8×20 for the

samples were 3,8, 4,3 and 4,5%, respectively. Also about 80 % of total hulless barley grain is located to pass sieve 2,4×20

and overtail of sieve 2,0×20 mm. Content of the fine grain for two researched varieties of hulless barley obtained from

pass of sieve 2,0×20 for the samples were 4,7, 5,6, 4,6, 6,2 and 4,9% respectively.High uniformity of naked oats and

hulless barley allows to determine the optimal modes of grain cleaning and processing equipment and make dividing into

factions before processing effective.

Shape of the grain effects significantly affected on the processes of preparing grain, especially on its cleaning stages.

Naked oats has symmetrical long-cylindrical, round-shaped kernel with crease on ventral side (Figure 1). Hulless barley

has symmetrical convex elliptical kernel with crease on ventral side (Figure 2).

Figure 1.Oats grain:studied kernel of naked oats variety "Salomon" (1), hulled traditional oats kernel (2), unhulled traditional oats grain

(3)

1National Standard of Ukraine 2Inter-country Standard, predominantly applied in the territory of the former USSR

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Figure 2.Barley grain: studied kernel of hulless barley variety «Gladiator» (1), unhulled traditional barley grain (2), studied kernel of

hulless barley variety «Achilles» (3)

The results of research of geometrical characteristics of naked oats and hulless barley varieties "Salomon",

«Achilles» and «Gladiator» are presented in Table 2 and Table 4.Dimensions (length, width, thickness) of studied crops

changes significantly.

Table 1. Grain size characterization of naked oats variety «Salomon»

Cultivation

year

Set of sieves, pass \ overtail , %

202,2

201,2

202,2

200,2

201,2

208,1

200,2

208,1

2011 5,9 55,6 24,1 10,6 3,8

2012 6,2 56,3 21,0 12,2 4,3 2013 5,7 53,4 25,1 11,3 4,5

Table 2. Geometrical characteristics of naked oats variety «Salomon»

Cultivation year

Length l, mm Width a, mm Thickness b, mm

2011 5,7...8,1 1,6...3,4 1,2...2,7

2012 5,9...8,6 1,9...3,7 1,3...3,1 2013 6,0...8,4 1,7...3,3 1,4...2,9

Table 3. Grain size characterization of hulless barley varieties «Achilles» and «Gladiator»

Cultivation year

Set of sieves, pass \ overtail , %

204,2

202,2

204,2

200,2

202,2

200,2

hulless barley variety «Achilles»

2011 13,1 47,8 34,4 4,7

2012 10,4 45,7 38,3 5,6 2013 11,2 44,3 39,9 4,6

hulless barley variety «Gladiator»

2012 7,6 38,5 47,7 6,2 2013 8,2 37,6 49,3 4,9

Table 4. Geometrical characteristics of hulless barley varieties «Achilles» and «Gladiator»

Cultivation year

Length l, mm Width a, mm Thickness b, mm

hulless barley variety «Achilles»

2011 7,3...9,1 2,1...4,3 1,8...3,8

2012 7,1...8,6 2,3...3,9 1,9...3,2 2013 7,4...8,9 2,1...4,2 1,7....3,5

hulless barley variety «Gladiator»

2012 7,0....9,2 2,1...4,1 1,5...3,1 2013 7,1....8,7 1,9...3,5 1,7...2,8

It was discovered that regardless of the year and growing conditions the largest linear grain dimension of naked

oats was length (5,7...8,6) mm, the smallest thickness (1,2...3,1) mm. The largest linear grain dimension of tested hulless

barley was length (7,0...9,1) mm, smallest thickness (1,5...3,8) mm. Fraction content of naked oats for harvests

2011...2013 years are presented at Figure 3Figure5. Fraction content of hulless barley harvests 2011...2013 yearsare

presented at Figure 6Figure 10.

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Figure3. Fraction contentof naked oatsvariety «Salomon»

2011 year of cultivation

Figure 4Fraction contentof naked oatsvariety «Salomon»

2012 year of cultivation

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Figure 5. Fraction contentof naked oatsvariety «Salomon»

2013 year of cultivation

Figure6. Fraction contentofhulless barley variety

«Achilles» 2011 year of cultivation

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Figure7. Fraction contentof hulless barley variety «Achilles»

2012 year of cultivation

Figure8. Fraction contentof hulless barley variety «Achilles»

2013 year of cultivation

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Figure9. Fraction contentofhulless barley variety

«Gladiator»2012 year of cultivation

Figure10. Fraction contentofhulless barley variety

«Gladiator»2013 year of cultivation

One of the most important parameters which characterizes physical properties of grain and widely used in groats

production for the evaluation of technological properties is glassiness. Glassiness identifies the grain endosperm

texturewhich affects on technological and consumptional properties of the end products. During the processing of more

glassiness grainis formed a smaller number of by-products and waste as compared to the grain, which has floury and semi

glassy endosperm texture. Endosperm texture also characterizes consumer characteristics such as color, increase in volume

after cooking, structure and taste of porridge.

In literary sources and normative documentsany classification of oats and barley by glassiness is absent, therefore

evaluation of studied samples by glassiness has been done according to the current classification for wheat.

According to this classification,the vast majority of studied naked oats grains has lower value of glassiness with

floury endosperm texture. Studied varieties of hulless barley have high value of glassiness with glassiness endosperm

texture.

Hoodness is important indicator that defines the structure and holding of the technological process.The content of

hulls characterizetechnological value of grain in groat industry determining the yield of end food products. The presence of

hulls on the surface of grain complicates technological processincreasing the energy expenses. For the conventional

varieties of oat and barley hoodness indicator ranges in 20...40 % for oats and 8...15 % for barley.

For the naked varieties of oat and barley hoodness indicator is not characteristic, but in grain mixes hulled and

unthreshed grain are always present which enables to consider this indicator to determine technological effectiveness of

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naked varieties of oat and barley. For these crops the important technological indicator is the content of hulled grain in its

grain mixes. The content of hulled grain in the studied samples of naked oat is ranged in 5...7 %, for the naked barley

varieties «Achilles» and «Gladiator» 1,4...2,0 % and 1,7 % respectively.

Thousand kernel weightcharacterize grain size and uniformity. Thousand kernel weight is also a useful index for

potential yield of end products. For the studied variety of naked oats this indicator was located in the range from 23,0 to

25,7 g for harvests 2011, 2012 and 2013years.Thousand kernel weight of hulless barley variety «Achilles» for years of

cultivation 2011 and 2012 amounted 46,1 and 44,5 g respectively, and 45,2 g for 2013 year. For variety «Gladiator» years

of cultivation 2012 and 2013 thousand kernel weighthas been 43,3 and 44,0 g respectively.

By the indicator of thousand kernel weight studied samples of naked varieties of oats and barleywere within

values which are inherent to hulled forms of these crops (20...32 g for hulled oats and 20...50 for hulled barley)which

suggests a possible high efficiency of their use in the groat industry.

An important indicator of the physical properties of the grain is an indicator of grain volume weight. Volume

weight is a reliable indicator that depends on many factors:geometrical characteristics of grain, condition of the surface

grain, the presence of certain impurities in the grain mass.

For conventional food oats under the existing regulations volume weight should be at least 550 g\l. Volume

weightsof studied samples of naked oats depending on the year of cultivation ranged 680...695 g\l. For conventional food

barley under the existing regulations volume weight should be at least 600 g\l. For studiedhulless barley variety «Achilles»

2011 year of cultivation volume weights amounted 748 g\l, for 2012 year of cultivation 741 g\l, for 2013 year of

cultivation 745 g\l.For variety «Gladiator» years of cultivation 2012 and 2013 volume weight has been 738 g\l and 740

g\l respectively.

The high value of volume weight of studied naked varieties of oats and barley compared to normative values

which are set to conventional varieties explained by the anatomical structure of the naked oats and barley grain absence

of hard floral hulls which allows more dense filling volume graduated cylinder.

The presence of various impurities in the grain mass depends on growing conditions andits harvesting and is

crucialfor determining the optimal modes of cleaning equipment. Fortesting samples of naked varieties of oats and barley

the content of non-edible and edible foreign matter are determined. Content of non-edible foreign matter in grain mass of

studied samples of naked oats depends on the year of cultivation ranged 1,3...1,7 %, edible foreign matter 2,1...2,4 %.

For testing samples of hulless barley variety «Achilles» content of non-edible foreign matter was in range 1,2...1,4 %,

edible foreign matter 6,4...7,0 %. For testing samples of hulless barley variety «Gladiator» content of non-edible foreign

matter ranged1,4...1,3 %, edible foreign matter 6,5...6,7 %.

Content of shrunken and broken kernels for testing samples of naked varieties of oats and barley average ranged

0,3....0,5 % for tested samples of naked oats and 0,5...0,8 % for tested samples of hulless barley.

Conclusion

According to the definition of technological properties of studied naked varieties of oats and barley it may be

noted that technological properties tend to change depending on the year of cultivation and soil and climatic conditions.

The advantages of studied naked varieties of oats and barley are the high values of indicator volume weight and

low values of indicator content of hull grain compared to traditional varieties. The absence of hard floral hulls

andvelelance of some indicators to the existing requirements for traditional oats and barley significantly simplifies its

processing to food products. Grain size characteristics and uniformity depending on the year of cultivation changed, which

indicates the necessity of fractioning of grain mass before its processing. Fractioning of the grain has to be sieved on

slotted sieves.

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