International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:6, June, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(6): 1718-1725

A Review on Products from Barley
Madhulika Dutta, Soumyadeb Bhattacharyya, Prajesh Nandy and Anju Paul*
Department of Food Technology, Guru Nanak Institute of Technology, W.B., India
*Corresponding author

Barley (Hordeum vulgare L.), a major crop grown in the temperate regions globally is known for being one of the oldest crops being cultivated. Since then it has been used for various purposes like animal fodder, source fermentable for producing beer and other distilled beverages. Here, in this review paper, healthier products that can be produced from barley, their health benefits have been discussed. Barley can be consumed in different ways; raw or hulled barley (soaked overnight), de-hulled barley (also known as pot or scotch barley), pearl barley, baked products produced from barley flour made by pearl or de-hulled barley, etc. Thus, barley can be opted as a healthier version of other cereals in the market.

Keywords: Nutrition, Barley products, composition, analysis, health benefits

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How to cite this article:

Madhulika Dutta, Soumyadeb Bhattacharyya, Prajesh Nandy and Anju Paul. 2018. A Review on Products from Barley.Int.J.Curr.Microbiol.App.Sci. 7(6): 1718-1725. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.