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Efforts have been made to isolate and purify β‐glucans from barley (variety Rekha). The seeds were roller‐milled in a Brabender experimental mill to bran, flour and meal. All fractions exhibited similar milling performance on the basis of fraction yield and composition. Bran was found rich in ash, protein, fat, β‐glucans and soluble and insoluble fiber, but was poor in starch content. The amount for all components is small in the flour fraction compared to whole meal fraction, but it was not significant. By using three solvents ([1] distilled water adjusted to pH 10.0 with 20% Na2CO3; [2] distilled water adjusted to pH 7.0; and [3] 4% NaOH solution) The β‐glucans yield was observed to be 61, 72 and 83% in solvent 1, 2 and 3, respectively. The barley bran was darker in color than flour and meal. The ratio of β‐ (1–4) and β‐ (1–3) linkage was 71:29. On hydrolysis of β‐glucans, glucose monomers accounted for more than 97% of the recovered sugars. The data on permethylated analysis of oligosaccharides of β‐glucans confirmed that major structural features were (1–4) β‐linked cellotrisoly and cellotetraosyl units. PRACTICAL APPLICATIONS In barley, 70% of the endosperm walls consist of β‐glucans, and the reminder are mainly arabinoxylans, glucomannans, cellulose, protein and phenolic constituents. Great variability among barley cultivars exists in cell wall thickness, total amount and degree of solubility of β‐glucans. Hulled barley grown in India ranged from 3.0 to 6.9% β‐glucans with about half the total amount being soluble. It was of commercial interest to isolate, purify and characterize β‐glucans from Indian hulled barley cultivar Rekha, which could be a good source of soluble dietary fiber. Consumers today are concerned with health‐promoting foods and this trend is growing. The food industry is searching for alternative economical sources of soluble fiber. Barley offers a viable choice.

A study was carried out to determine the physicochemical and functional properties of seeds of five different genotypes of horsegram obtained from AICRP on Arid Legumes at Parbhani centre to assess their potential use in the food products. The five different genotypes <italic>viz</italic>. VLG-34, SHG-0628-4, AK-53, AK-21and AK-52 were analysed. The AK-21 have highest 100 seed weight (3.75%) followed by AK-52 (3.61g) while maximum density (1.42g/ml) and bulk density (0.833 g/ml) was found in AK-52. The data on proximate composition showed that among all genotypes the AK-21 had highest protein ( 30.08%),crude fiber(5.5%) which could be exploited for nutritional purpose and genotype VLG-34 scored highest in crude fat (2.56%), carbohydrate (64.53%) and ash content(3.10%) will be used in different food formulation. The functional properties study revealed that the genotype AK-21 was superior in most of the functional properties <italic>viz</italic> swelling capacity(0.041ml/seed), water absorption capacity (1.53g/g), oil absorption capacity(1.21 g/g), foaming capacity (48.18%), foaming stability (40.13%), emulsifying activity(59.53%), emulsifying stability(55.16%), invitro protein digestibility(81.80%) and required less cooking time(55 min.). These properties makes AK-21 suitable for processor and consumer also. These results suggest the potential utility of horse gram flour as substitutes for other legume flour for food products formulations.

Guar gum successfully used as egg replacer in the cake. The effect of guar gum on the rheological properties of dough, physico-chemical properties of cake and sensory characteristics of finished product was studied. At all levels of replacement, there were increases water absorption from 61.8 to 63.5 per cent, lowered the dough development time from 6.30 to 5.30 min, increased gluten development, increased dough stability, increased break down time from 36.5 to 40.5 min, higher the mixing tolerance index from 50.1 to 54.6 BTU and increased the elasticity i.e. 71.6 to 74.6 BU of the dough. The external characteristics like colour of crust, symmetry, evenness, character of crust and aroma was improved linearly with increased the concentration of guar gum and also internal characteristics like colour of crumb, taste and texture was improved.