Processing Optimization and Market Development of Barley Tortillas/Chips. •
AAFC Growing Forward. – Effect of Beta-Glucan Molecular Weight and Viscosity
on ...
Validating the “Function” in Barley Functional Foods Nancy Ames, Ph.D. Cereal Research Centre Agriculture and Agri-Food Canada
Research Contributors •
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Alberta Barley Commission – Mike Leslie – Nikki Jeffrey Dr. Brian Rossnagel, CDC, University of Saskatchewan Agriculture and Agri-Food Canada – Dr. Susan Tosh, Guelph – Winnipeg Research Team: Camille Rhymer, Tracy Exley, Stephen Capelle, Jill Gudmanson, Xin Wang, Li Ren, Rosa DeStefano, Joanne Storsley, Stephanie Jew. – Dr. Mario Therrien, Brandon University of Manitoba – – – –
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Dr. Carla Taylor, HNS Dr. Peter Zaharadka, CCARM Dr. Scott Harding, RCFFN Dr. Gary Fulcher, Food Science
Canadian International Grains Institute Craig Martin Wintermar Grains
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Funding is gratefully acknowledged from… • Alberta Barley Commission & AAFC MII – Investigating the role of high fibre barley products in the prevention and management of diabetes Determining the role of starch composition on the glycemic response to barley – Overcoming Barriers to Barley Food Consumption: Optimizing Product Colour to Meet Consumer Preferences – Processing Optimization and Market Development of Barley Tortillas/Chips
• AAFC Growing Forward – Effect of Beta-Glucan Molecular Weight and Viscosity on the Mechanism of Cholesterol Lowering in Humans
• Manitoba Agri-Food Research and Development Initiative – Processing Optimization and Market Potential for Barley Tortillas and Barley Tortilla Chips
• Western Grains Research Foundation – Creation of a Food Market Niche for Canadian Barley
• Oat and Barley Council of Ontario – Optimization of a Novel Ready-to-Serve Barley Product
Fitting Barley into the North American Diet
60-70% of barley production in Tibet is used for human consumption 4
CRC Research to Promote Barley Consumption Identify Superior Genotypes for Food & Nutrition Develop New Products Study Consumer Acceptability
Substantiate Health Benefits 5
Characterizing Barley Genotypes for Food Applications
Processing Trials
β-Glucan Viscosity
Compositional Analysis
Sensory Evaluation
Colour Properties
Texture Analysis 6
Barley Tortillas & Chips • Functional properties of selected barley cultivars are well suited to tortillas: – Excellent texture & rollability – High fibre – Freezer stability
• US Patent 6,635,298 (Oct. 2003) • Barley flour chips score high for consumer acceptance
Made with 100% barley flour and water 7
Micronized Barley Utilize infrared heat processing (micronization) to create novel wholegrain barley products • Side Dishes & Pudding: – Quick cooking – Substitute for rice • Ready-to-Eat Snacks: – Crunchy texture – Nut replacer • US Patent Invention Disclosure (July, 2003) 8
Overcoming Barriers to Barley Consumption
Optimize product colour to meet consumer preferences • Determine specific compounds responsible for discoloration • Investigate the relationship between barley grain and end-product colour. • Significant variation exists among Canadian barley cultivars and breeding lines with regards to colour properties
CDC Candle
AC Hawkeye
SB 94966
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On-Going Project: Optimization of a Novel Ready-to-Serve Barley Product Product Concept: • Pre-cooked barley • Shelf-stable packaging • Ready-to-serve • Pearled or wholegrain
Retort Processed Barley Products
Similar product examples made from lentils and rice
Making barley an “everyday” food choice
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Effect of Genotype on Texture of Canned Pearled Barley Product A similar trend in texture was found for wholegrain samples.
Force (g)
SH99250
Millhouse Fibar Rattan
Time (sec)
Educating Consumers and Industry • • • • • •
Tri-National Accord, Gimli 2009 Agriculture in the City, Wpg 2009/10 Good Food Festival, Toronto 2008 Ag Days, Brandon 2004 IFT Annual Meeting, 2003 Asper Centre Marketing Student Challenge (3 years) • Various food processing companies
Educating Consumers on the Health Benefits of Barley may Drive Demand Government approved health claims can... • educate consumers • assist with healthy food choices • improve understanding of diet/disease relationship • promote product innovation and development of healthier foods by industry Barley health benefits need to be supported by strong clinical evidence and communicated to consumers. 13
Barley Health Claim Petition •
Formed a consortium of barley stakeholders (May, 2007) – industry, researchers and government – determined need for a beta-glucan health claim – Collaborations with industry through Alberta Barley Commission and with Health Canada were developed
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Coordinated the petition process as per Health Canada’s Current Interim Guidance Document (July 2007 to December 2008) – Carried out literature search and developed criteria for systematic review – Conducted an expert review panel – Performed a meta-analysis ( EJN) – Generated supporting information ( JN) – Summarized the totality of scientific evidence
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Summary of Systematic Analysis – cont.
Canadian Barley Health Claim Status •
Application for generic health claim: BARLEY BETA-GLUCAN SOLUBLE FIBRE AND REDUCTION OF BLOOD CHOLESTEROL, A RISK FACTOR FOR CARDIOVASCULAR DISEASE.
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Submitted to Health Canada February 16, 2009. (150 pages)
Canadian Barley Health Claim Status •
Health Canada letter to Alberta Barley Commision dated June 23, 2009 - received July 9, 2009 requesting further information: – 1) Need a reference amount of barley. – 2) Estimated barley beta-glucan consumption in Canada. – 3) copy of a paper by Gray-Donald et al. (2000) and a copy of the pages used from Statistics Canada’s 2008 report on “Supply and Disposition of Grains in Canada.” – 4) clarification of number of references retrieved by electronic databases, and whether inclusion/exclusion criteria were based on titles and/or abstracts. – 5) clarification on how many studies sent to expert reviewers – 6) Please identify and summarize relevant epidemiological studies as part of the requirement to address the totality of evidence.
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Responded back to Health Canada September 16, 2009.
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Sent a letter to Health Canada requesting update, May 3, 2010.
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Received response from Health Canada indicating “Based on past experience, time from the initial submission to market availability of the claim is around 3 years. As we are building our team and processes, we hope that review of the submissions will be completed faster than previous files”. June 17, 2010.
Health Benefit Validation
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Address weaknesses in the proposal with respect to cholesterol lowering
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Investigate the role of barley fibre in glycemic response.
Current on-going clinical research Effect of Beta-Glucan Molecular Weight and Viscosity on the Mechanism of Cholesterol Lowering in Humans •
Funding: Growing Forward Regulatory Action Plan Health Claims, Novel Foods and Ingredients Science Substantiation
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Collaborators: – –
AAFC Guelph (Co-PI Susan Tosh, Elsayed Abdelaal; Dan Ramdath) RCFFN (Peter Jones, Scott Harding)
Research Objectives •
To investigate the mechanism by which barley BG lowers cholesterol in humans as a function of increasing molecular weight and viscosity by quantifying: – – – –
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Inhibition of dietary cholesterol absorption Changes in cholesterol biosynthesis Increase in bile acid and sterol excretion Regulation of genes in the cholesterol and lipid pathways
To develop an analytical method for relating BG properties to physiological functionality. To determine the effect of food processing on BG properties in oat and barley products.
Beta-Glucan Acid Extract Viscosity of Barley Cultivars
CDC McGwire CDC Candle CDC Rattan CDC Alamo CDC Fibar
Beta-Glucan (%) AEV (cps) 4.92 12 6.48 75 7.28 131 7.42 82 10.12 237
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Processed Barley Foods
Tortillas
Tortilla Chips made from pretreated flours
Pasta
Micronized
Smoothie
Invitro Extraction of Beta-glucan
Barley sample
Adjust to pH 6.9. Addition of pancreatin. Incubate at 37°C
Addition of alpha-amylase
Incubation at 37°C
Centrifuge sample
Collect supernatant
Addition of pH 2 buffer + pepsin & incubate at 37°C
Beta-glucan extract
Are you interested in learning more about this study? Do you meet the following criteria? •Male or female between ages 18-70 •High normal/elevated cholesterol levels •No medication to lower blood lipids
The Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba is looking for participants for a nutrition study on the health effects of consuming barley as part of a normal health diet.
Volunteers will be compensated for their participation. Phone: (204) 298-5483 Website: www.rcffn.ca Email:
[email protected] Dr. Nancy Ames, Principal Investigator
Current On-going Clinical Research Investigating the Role of High Fibre Barley Products in the Prevention and Management of Diabetes - Determining the Role of Starch Composition on the Glycemic Response to Barley • Funding: The Alberta Barley Commission • Collaborators: – – – –
University of Manitoba (Carla Taylor) RCFFN (Scott Harding) CCARM (Heather Blewett, Peter Zahradka) University of Saskatchewan (Brian Rossnagel)
Research Objectives • To determine… – the effects of high fibre barley ingredients on glycemic response in humans and animal models. – the effect of varying the type of barley fibre. – whether animal (rat) studies can be used to predict the effects in humans. – opportunities for optimizing barley cultivars and milling protocols to create low glycemic foods. 27
Development of Barley Test Meals - CRC Goal: To create barley test meals with varying levels of fibre components (soluble, insoluble, and total) while keeping available carbohydrate (CHO) consistent (50 g)
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Development of Barley Test Meals - CRC 1. Select raw material -
Assess genotypes Create milling fractions Compositional analysis
2. Create specialized flour blends -
3. 4. 5. 6. 7.
Develop optimization methodology Select test treatments with specific fibre composition
Optimize tortilla process Test meal production Confirmation of composition Develop re-heating and presentation protocol Test-run participant experience -
Timing; chip verses tortilla 29
Development of Optimization Methodology to Create Specialized Flour Blends
Dry Portion Scenario Genotype Flour Blend wt (g) IDF (g) TDF (g) BG (g) AC (g) TS (g) RS (g) A Fibar SGF 73.45 6.11 10.33 4.22 50 38.02 0.34 B SH99250 SGF, DFFS, DSSB 72.60 6.15 10.34 4.19 50 41.62 1.13 C Fibar WM 76.85 6.82 14.32 7.49 50 41.68 0.82 D SH99250 DFFS, DFFB 76.67 7.67 14.32 6.65 50 41.96 1.06 E SH99250 DFFS, DFFB 77.25 7.87 14.67 6.80 50 41.93 3.50 F Fibar CB, DFFB 84.34 7.35 18.41 11.06 50 41.62 0.72 G Fibar DFFB, PC 82.28 8.23 19.66 11.43 50 40.36 0.22 H Fibar SGF, P 92.26 15.23 19.78 4.55 50 35.80 0.32 I Fibar PC, DFFB 88.37 10.50 24.50 14.01 50 43.88 0.20 J Fibar SGF, CS, P 97.86 17.01 24.50 7.49 50 36.33 0.46 Note: P = pearlings, WM = wholemeal, SGF = straight grade flour, DFFB = dusted flour from bran, DFFS = dusted flour from shorts, CB = concentrated bran, CS = concentrated shorts, PC = high beta-glucan flour obtained from Polycell
Flour blends designed to deliver target levels of fibre components and available CHO in a single serving. 30
Selection of Test Treatments • After evaluating several cultivars, CDC Fibar and SH99250 were selected for test meal development – CDC Fibar: low amylose (0%) – SH99250: high amylose (42%) • 5 specialized blends were chosen to make the following comparisons: – Low, Medium and High BG – Low Amylose (A) and High Amylose – Low IDF and High IDF 31
Barley Tortillas Made an Ideal Test Product No additional ingredients required (barley flour & water) • Specialized blends used to make tortillas • Required optimization of dough water absorption, sheeting thickness and cooking times • Calculated serving size required to supply the correct amount of available CHO and fibre components • Composition verified by analysis of tortillas. 32
Animal Trials
Barley Glycemic Index Human Clinical Trial • • • • •
Conducted at the Asper Centre for Clinical Research in collaboration with Dr. Carla Taylor, U. of MB Healthy volunteers (N=12) aged 18 to 40 years with a glycated hemoglobin of
