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Legumes and cereal by-product flours were formulated into six of deep-fried snacks, which were evaluated for their physicochemical and sensory properties. Shelf life was analyzed for chemical parameters including: moisture gain, free fatty acid (FFA), and peroxide value (PV) at time intervals of 5 days along with organoleptic evaluation at the beginning and after 5, 10, 15, 20, 25, and 30 days of storage at room temperature (29±2.0°C) and relative humidity (67±2.5%). A strong negative correlation (−0.83) was observed between the bulk density and the expansion ratio of the products. During storage moisture gain, FFA and PV increased linearly (R 2 >0.92). The results of organoleptic evaluation of all six fried snacks showed that there was no consistent pattern for sensory attributes. The maximum shelf life of the products was 24 days under the storage conditions studied.

Cereal Chem. 86(3):290-301The beneficial role of soluble dietary fiber in human nutrition is well documented and has lead to a growing demand for the incorporation of βglucan, particularly from oats and barley, into foods. β-Glucan with high solubility and high molecular weight distribution results in increased viscosity in the human intestine, which is desirable for increased physiological activity. Molecular weight, level, and solubility of β-glucan are affected by genotype, environment, agronomic input, and the interactions of these factors and food processing methods. Available literature reveals that the level of β-glucan in a finished product (e.g. bread, cake, muffins) depends upon several factors in the production chain, whereas food proc-essing operations are major factors affecting molecular weight and solubility of β-glucans. Therefore, to avail themselves of the natural bioactive compounds, food manufacturers must pay attention not only to ensure sufficient concentration of β-glucan in the raw material but also to the processing methods and functional properties of β-glucan, minimizing enzymatic or mechanical breakdown of the β-glucans in end-product and optimizing processing conditions. This review discusses the different sources of β-glucan for use in human functional foods and factors affecting the levels and the molecular weight of β-glucan at various pre-and postharvest operations.