Dietary fiber content and effect of processing on two barley varieties.
Marlett J.A.
Three barleys that had each been processed into a ready-to-eat (RTE) cereal product and one unprocessed barley were analyzed for soluble and insoluble dietary fiber content and composition. The total fiber differed between the unprocessed and processed barleys, 15.7 versus 12.2-12.4% (dry weight), although their total contents of (1 leads to 3), (1 leads to 4)-beta-D-glucan were the same--5,1 and 4.8-5.4%, respectively. Neutral sugars in the insoluble fiber were reduced by processing, from 8.5% to an average of 4.1% of the original sample dry weight. Of the beta-glucan and total fiber in the processed barleys, greater then or equal to 90 and 48-57%, respectively, were extracted into the soluble fiber fraction, in contrast to 73 and 31% from the unprocessed sample. These results suggest that processing barley into an RTE cereal product increased the analytical solubility of dietary fiber. The insoluble neutral sugar content was probably decreased as a result of pearling.
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