Abstract
β-Glucans are the major constituents of dietary fiber in cereal grains such as barley and oats. β-Glucans have been implicated in controlling appetite, attenuating postprandial blood glucose and insulin levels, and lowering serum cholesterol levels. Enough positive evidence of the efficacy of barley β-glucans to reduce the risk of coronary heart disease has been found, and in the United States, foods containing barley are allowed to carry a health claim. Fiber-rich fractions, obtained by dry fractionation of barley grain, are excellent sources of β-glucans. The yield of fiber-rich fractions (FRF) and concentration of β-glucans can be tailored to specific needs by adjusting processing steps using standard milling equipment. FRF consist of untreated fragments of pericarp, aleurone, and endosperm cell walls, with their natural constituents including other fiber constituents (arabinoxylans and cellulose), vitamins, minerals, and phenolic compounds in addition to β-glucans. Fortification of bread with barley FRF significantly improves the nutritional quality of bread due to increased levels of dietary fiber and β-glucans and qualifies the product (in some countries) to carry a health claim relating the presence of β-glucans with reducing the risk of cardiovascular diseases, heart diseases, and constipation.
Published Version
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