Barley β-glucan is effective as a hypocholesterolaemic ingredient in foods

Hecker, Kari D; Meier, Mary L; Newman, Rosemary K.; Newman, C. W.

doi:10.1002/(sici)1097-0010(199806)77:2<179::aid-jsfa23>3.3.co;2-s

Cited by 5 publications

(6 citation statements)

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“…It has traditionally been the cereal of choice for malting and brewing because of the type and amount of enzymes produced, whereas only a small proportion is used as animal feed or human food. Barley is unique among cereals because of its high concentration of soluble dietary fiber, particularly mixed linked 1‐3,1‐4 β‐D glucans, this material has been studied for its hypocholesterolemic effects in animals and humans (Bhatty 1986; Hecker et al. 1998; Riaz 1999; Kalra and Jood 2000).…”

Section: Introductionmentioning

confidence: 99%

Effect of Barley Flour Blending on Functional, Baking and Organoleptic Characteristics of High-Fiber Rusks

Gupta

Bawa

Semwal

2011

Journal of Food Processing and Preservation

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Barley flour was incorporated into wheat flour at 0, 10, 20, 30 and 40% substitution levels for the preparation of high‐fiber rusks. The gluten content and sedimentation value of the prepared rusk samples and the mixing time of the dough decreased while water absorption capacity increased with increase in the level of barley flour incorporation. Protein and glutelin contents decreased significantly on blending of barley flour to wheat flour. The rusks prepared from the blends also varied in their loaf weight, loaf volume and sensory characteristics. The rusk volume decreased with increasing amount of barley flour substitution. The color of rusks changed from creamish white to dull brown and a gradual hardening of texture was observed as the addition of barley flour increased. At the higher levels, the acceptability declined because of the compact texture of the crumb and the strong flavor of the product. The addition of 20% of barley flour to wheat flour produced acceptable rusks shown by sensory scores. PRACTICAL APPLICATIONS The present investigation relates to the use of barley flour incorporation in bakery product, such as rusks. Rusk is widely consumed in all countries; wheat flour is the main flour used, and the baking procedure includes mixing, fermentation, baking and roasting. At the present time, in India and also all around the world, there is an increased consumer demand for whole grain, and mixed grain baked products. Many consumers prefer products rich in fiber and have more health beneficial properties. However, modern consumer interest in nutrition and health may help restore barley's status as a significant component in the human diet. So, this investigation was undertaken to study the effect of barley flour supplementation on the functional, baking and organoleptic characteristics of high‐fiber rusks.

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Section: Introductionmentioning

confidence: 99%

Effect of Barley Flour Blending on Functional, Baking and Organoleptic Characteristics of High-Fiber Rusks

Gupta

Bawa

Semwal

2011

Journal of Food Processing and Preservation

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“…Other major barley components include soluble dietary fiber, associated with the effects of lowering cholesterol and blood glucose levels in hypercholesterolemic and diabetic patients (Ranhotra et al. 1991; Bhatty 1995; Sambucetti and Zuleta 1996; Hecker et al. 1998; Manthey et al.…”

Section: Introductionmentioning

confidence: 99%

Brazilian Hull‐less and Malting Barley Genotypes: I. Chemical Composition and Partial Characterization

Soares¹,

Francisco²,

Rayas‐Duarte³

et al. 2007

Journal of Food Quality

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Barley represents an important source of total dietary fiber (TDF) and β‐glucans. The chemical composition and partial characterization of two Brazilian barley experimental lines, hull‐less and malting, are reported. The range in diameter of the A‐ and B‐type granules was similar in both barley lines, 15 to 28 µm and 8 to 10 µm, respectively. Higher values for total starch, damage starch, ash, TDF and insoluble dietary fiber (IDF) were observed in the malting line while β‐glucan content was similar in both samples. The malting barley line had higher values of total isolated starch, as well as residual protein and total lipids in starch. The starch from the hull‐less barley line had lower swelling power and higher solubility than malting barley.

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“…On the other hand, interest in foods rich in dietary fibres has also increased recently because of its beneficial effects in various degenerative diseases. Barley is unique among cereals because of its high concentration of soluble dietary fibre, particularly mixed‐linked 1 → 3, 1 → 4 β ‐D glucans, this material has been studied in connection with its for hypocholesterolemic effects in animals and humans (Bhatty, 1986; Hecker et al. , 1998; Riaz, 1999; Kalra & Jood, 2000).…”

Section: Introductionmentioning

confidence: 99%

Effect of flour blending on functional, baking and organoleptic characteristics of bread

Dhingra

Jood

2004

Int J of Food Sci Tech

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Summary Soybean (full‐fat and defatted) and barley flours were incorporated into wheat flour at 5, 10, 15 and 20% substitution levels. The gluten content, sedimentation value and water absorption capacity of the flour blends and the mixing time of the dough decreased with increase in the level of soybean and barley flour separately and in combinations. Protein and glutelin contents increased significantly on blending of soyflour (full‐fat and defatted) to bread wheat flour. The breads prepared from the blends also varied in their loaf weight, loaf volume and sensory characteristics. The bread volume decreased with increasing amount of non‐wheat flour substitution. The crumb colour changed from creamish white to dull brown and a gradual hardening of crumb texture was observed as the addition of soybean (full‐fat and defatted) and barley flours increased. At the higher levels, the acceptability declined because of the compact texture of the crumb and the strong flavour of the product. The addition of 10% of soyflour (full‐fat and defatted) or 15% of barley flour, full‐fat soy + barley or defatted soy + barley flour to bread flour produced acceptable bread.

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Barley β-glucan is effective as a hypocholesterolaemic ingredient in foods

Cited by 5 publications

References 0 publications

Effect of Barley Flour Blending on Functional, Baking and Organoleptic Characteristics of High-Fiber Rusks

Effect of Barley Flour Blending on Functional, Baking and Organoleptic Characteristics of High-Fiber Rusks

Brazilian Hull‐less and Malting Barley Genotypes: I. Chemical Composition and Partial Characterization

Effect of flour blending on functional, baking and organoleptic characteristics of bread

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