Dietary fiber profile of barley flour as affected by extrusion cooking

Abstract Barley grains, Phoenix and CDC-Candle, were extruded in a twin-screw extruder at 90−140 °C and 20–50% moisture level. Effects of extrusion conditions on total (TDF), soluble (SDF), and insoluble dietary fiber (IDF) were determined. The content of SDF and TDF increased upon extrusion cooking of both types of barley flours. The changes in IDF content were found to be variety-dependent. Only a minor decrease in IDF content of CDC-Candle barley was found, but an increase in IDF content of Phoenix was observed at all extrusion temperatures. The increase in SDF, in both barleys, could be due to the transformation of some IDF into SDF during extrusion and the formation of additional SDF by transglycosidation. The increase in IDF in Phoenix flour could be due to the formation of retrograded amylose [resistant starch (RS3)] during extrusion cooking and subsequent cooling.

[1]  P. Nestel,et al.  Barley and wheat foods: influence on plasma cholesterol concentrations in hypercholesterolemic men. , 1991, The American journal of clinical nutrition.

[2]  M. Pick.  Oat bran concentrate bread products: long term effects on diabetic control , 1994 .

[3]  H. Englyst,et al.  Starch and non-starch polysaccharides in some cereal foods. , 1983, Journal of the science of food and agriculture.

[4]  N. Asp,et al.  On the digestibility of starch in wheat bread — studies in vitro and in vivo* , 1986 .

[5]  C. Klopfenstein.  The role of cereal beta-glucans in nutrition and health , 1988 .

[6]  James W. Anderson,et al.  Dietary fiber and coronary heart disease. , 1990, Critical reviews in food science and nutrition.

[7]  L. Prosky,et al.  A Historical Perspective on Defining Dietary Fiber , 1999 .

[8]  H. Englyst,et al.  Simplified method for the measurement of total non-starch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetates , 1984 .

[9]  W. J. Dyer,et al.  A rapid method of total lipid extraction and purification. , 1959, Canadian journal of biochemistry and physiology.

[10]  I. S. Forrest,et al.  THE MODE OF BINDING OF β-GLUCANS AND PENTOSANS IN BARLEY ENDOSPERM CELL WALLS , 1977 .

[11]  E. F. Caldwell,et al.  Development of an analytical reference standard for total, insoluble, and soluble dietary fiber , 1999 .

[12]  D. K. Salunkhe,et al.  Barley: chemistry and value-added processing. , 1998, Critical reviews in food science and nutrition.

[13]  M. Soral-Śmietana,et al.  Chemical Characteristics and Physicochemical Properties of the Extruded Mixtures of Cereal Starches , 1987 .

[14]  R. Newman,et al.  Barley diets with different fat sources have hypocholesterolemic effects in chicks. , 1992, The Journal of nutrition.

[15]  O. Theander,et al.  Studies on Chemical Modifications in Heat-processed Starch and Wheat Flour , 1987 .

[16]  N. Asp,et al.  The effects of various thermal processes on dietary fibre and starch content of whole grain wheat and white flour , 1986 .

[17]  N. Asp,et al.  Extrusion cooking and dietary fiber. Effect on dietary fiber content and on degradation in the rat intestinal tract , 1984 .

[18]  H. Englyst,et al.  Classification and measurement of nutritionally important starch fractions. , 1992, European journal of clinical nutrition.

[19]  J. Vainionpää,et al.  Effects of extrusion cooking on starch and dietary fibre in barley , 1989 .

[20]  G. Ranhotra,et al.  Resistant starch in selected grain-based foods , 1999 .

[21]  K.L. Gosain.  Long term effects of barley bread products on metabolic control of non insulin dependent diabetes mellitus , 1996 .

[22]  T. Vasanthan,et al.  Effect of Extrusion Cooking on the Primary Structure and Water Solubility of β-Glucans from Regular and Waxy Barley , 2000 .