Composition and Utilization of Barley Pearling By‐Products for Making Functional Pastas Rich in Dietary Fiber and β‐Glucans

ABSTRACT Pearling by-products and the pearled products of two commercial stocks of hulled barley, pearled according to an industrial process consisting of five consecutive pearling steps, were analyzed for β-glucans, dietary fiber (total, soluble, and insoluble), protein, lipid, ash, and digestible carbohydrate. The data showed that the pearling flour fractions, abraded in the fourth and fifth hullers, contained interesting amounts of β-glucans (3.9–5.1% db) from a nutritional point of view. These fractions were subsequently enriched in β-glucans using a milling-sieving process to double β-glucan content (9.1–10.5% db). Functional pastas, enriched with β-glucans and dietary fiber, were produced by substituting 50% of standard durum wheat semolina with β-glucan-enriched barley flour fractions. Although darker than durum wheat pasta, these pastas had good cooking qualities with regard to stickiness, bulkiness, firmness, and total organic matter released in rinsing water. The dietary fiber (13.1–16.1% wb) an...

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