MEETING ABSTRACT

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Barley and rye for flavor and nutritional enhancement of breakfast foods. E. A. ARNDT (1). (1) ConAgra, Omaha, NE, USA.

The 2005 USDA Dietary Guidelines for Americans recommends increased consumption of whole grains as part of an overall healthful diet. At least half of grain intake should be from whole grains. Research indicates that consuming a diet rich in whole-grain foods may help reduce the risk of heart disease, type 2 diabetes and certain cancers and may help with weight management. Per 2004 USDA ERS data, Americans consumed 10.4 servings of grain-based foods per day (16 g per serving). Wheat-based foods comprised more than 70% of the grains consumed. By comparison, barley and rye consumption was less than 0.5 g each. Barley and rye are nutrient-dense grains that contain fiber, protein, healthy lipids, vitamins, minerals and other phytonutrients. One barley variety, Prowashonupana, contains at least 30% dietary fiber, of which more than 40% is soluble fiber. Barley and rye can be used to enhance the flavor, texture, appearance and nutritional composition of a variety of traditional and non-traditional breakfast foods, including hot and ready-to-eat cereals, breads, tortillas, muffins, bars, vegetarian patties and smoothies. Data includes nutritional contributions for products formulated with different inclusion levels of barley and rye.