Dietary fiber content and effect of processing on two barley varieties

• Published in: Cereal foods world Vol. 36
• Main Author: Marlett J.A
• Format: Journal Article
• Language: English
• Published: 1991
• Subjects: azucares; barley; cebada; cereal products; chemical composition; chromatographie liquide haute press; composicion quimica; composition chimique; cromatografia liquida alta presion; crude fibre; fibra bruta; fibre brute; food technology; glucane; glucano; glucans; high pressure liquid chromatography; nutritive value; orge; productos derivados de cereales; produit cerealier; solubilidad; solubilite; solubility; sucres; sugars; technologie alimentaire; tecnologia de los alimentos; valeur nutritive; valor nutritivo
• ISSN: 0146-6283; 2576-1056

Three barleys that had each been processed into a ready-to-eat (RTE) cereal product and one unprocessed barley were analyzed for soluble and insoluble dietary fiber content and composition. The total fiber differed between the unprocessed and processed barleys, 15.7 versus 12.2-12.4% (dry weight), although their total contents of (1 leads to 3), (1 leads to 4)-beta-D-glucan were the same--5,1 and 4.8-5.4%, respectively. Neutral sugars in the insoluble fiber were reduced by processing, from 8.5% to an average of 4.1% of the original sample dry weight. Of the beta-glucan and total fiber in the processed barleys, greater then or equal to 90 and 48-57%, respectively, were extracted into the soluble fiber fraction, in contrast to 73 and 31% from the unprocessed sample. These results suggest that processing barley into an RTE cereal product increased the analytical solubility of dietary fiber. The insoluble neutral sugar content was probably decreased as a result of pearling.