Cereal Research Communications

, Volume 44, Issue 4, pp 650–657 | Cite as

A Survey of Total β-glucan Content in Croatian Barley Varieties

  • V. Krstanović
  • A. Lalić
  • I. Kosović
  • N. Velić
  • Kristina MastanjevićEmail author
  • K. Mastanjević
Open Access


Although β-glucans in cereals are desirable as healthy diet components, high levels of β-glucans in malting barley are unacceptable because they can cause unsatisfactory degradation of cell walls during malting. The aim of this study was to investigate the β-glucan content in twelve Croatian and two German barley varieties at three representative locations in Eastern Croatia over three consecutive seasons (2012–2014). Total β-glucan content in barley samples was determined using enzymatic method. Most of the investigated barley varieties had total β-glucan content lower or significantly lower than 4%. Furthermore, a distinct and clear genotype influence was noticed. No significant difference was found between years, but between locations Osijek and Tovarnik.


Hordeum vulgare brewing feed barley malting barley 


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© Akadémiai Kiadó, Budapest 2016

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (, which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • V. Krstanović
    • 1
  • A. Lalić
    • 3
  • I. Kosović
    • 2
  • N. Velić
    • 1
  • Kristina Mastanjević
    • 1
    Email author
  • K. Mastanjević
    • 2
  1. 1.Department of Process Engineering, Faculty of Food TechnologyUniversity of J.J. Strossmayer OsijekOsijekCroatia
  2. 2.Department of Food Technology, Faculty of Food TechnologyUniversity of J.J. Strossmayer OsijekOsijekCroatia
  3. 3.Institute of Agriculture OsijekOsijekCroatia

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