Application of Hull-Less Barley Variety ‘Kornelija’ Grains for Yogurt Development
Journal: Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences
Year: 2021

Abstract Nowadays consumers are looking for new food products with added nutritional value. Therefore, producers and scientists develop new recipes and technologies with the aim to enrich products with fibres, vitamins, and probiotics. Since naked barley contains high concentration of soluble dietary fibre, including β-glucans, which have stabilising properties, it has a good potential for fermented dairy food development. The goal of the current study was to assess the application of hull-less