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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页码
v.576-578(7)
其它主题
Tecnologia de los alimentos; Produit cerealier; Composicion quimica; Solubilite; Chromatographie liquide haute press; Cromatografia liquida alta presion
语言
英语
注释
references. AVAILABILITY: US (DNAL 59.8 C333).
类型
Journal Article; Journal Part
来源
Cereal-foods-world (USA). (Jul 1991). v. 36(7) p. 576-578.
团体作者
University of Wiconsin, Madison, WI
Nestec S.A., Vevey (Switzerland).
2012-11-15
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