Comparison of pearled and unpearled Canadian and Japanese barleys

Canadian and Japanese barleys were compared for whole and pearled grain composition and starch properties. Whole grain color and composition of the barleys showed large intercultivar differences, but few (color, protein, and total dietary fiber) significant differences between the Canadian and Japanese barleys. The Canadian hull-less barleys (HB) were pearled to 55% yield to match pearl yields of Japanese barleys. In Canadian HE, pearl time was correlated (r(2) = +0.96**) with grain hardness. There were large intercultivar differences in color and composition of the pearled barleys; only protein, starch, total dietary fiber, and viscosity showed significant differences between the Canadian and Japanese pearled barleys. Pasting properties of the four Canadian pearled barleys (CDC Candle, AC Hawkeye, Falcon, and CDC Richard) and three Japanese pearled barleys (Hinode, Ichiban-Boshi, and Minori) showed Canadian pearled barleys had higher peak viscosity, viscosity at 95 degrees C, and setback viscosity than the Japanese barleys. These differences in pasting properties were not related to amylose or crude lipid contents of Canadian and Japanese pearled barleys, nor to swelling factor and thermal properties of starches isolated from the barleys. They were likely due to higher beta-glucan and protein in starch slurries of Canadian HB.