Abstract
The current research was carried out to observe the effect of different thermal treatments on soluble and insoluble dietary fiber ratio to improve functional properties of barley. Two varieties of barley labeled as Haider‐93 and Jau‐87 were milled and then wet and dry heat‐treated. Soaking and then cooking of soaked and nonsoaked barley was performed. Untreated barley contained more insoluble dietary fiber (12.00–12.40 g/100g dm) than soluble dietary fiber (4.73–5.70 g/100g dm). Additionally, the modification of soluble (13.32%) and insoluble dietary fiber (8.79%) ratio through pressure cooking was nonsignificant while roasting showed significant results, that is, 53.91% increase in soluble dietary fiber and 8.79% decrease in insoluble dietary fiber. In phase II, cooking without soaking gave highest results, that is, 68.08% increase in soluble dietary fiber and 15.48% decrease in insoluble dietary fiber. Conclusively, among all treatments of phase I and II, the better results were shown by cooking without soaking.
Highlights
In 1953, Hipsley was first to determine the term “dietary fiber” for the nondigestible constituents of plant cell walls (Hipsley, 1953). It is mainly recognized as carbohydrate polymer with ten or more monomeric units, which is resistant to enzymatic digestion in small intestine of humans. It is conventionally classified into two categories according to their water solubility: insoluble dietary fiber and soluble dietary fiber (Borderias, Alonso, & Mateos, 2005; Esposito et al, 2005)
The current paper describes the effect of thermal treatments on dietary fiber modification as soluble fiber has much importance than insoluble fiber
Results showed that soluble dietary fiber content was higher in Haider‐93 (5.70 g/100 g dm) than in Jau‐87 (4.73 g/100g dm) whereas insoluble dietary fiber was more in Jau‐87 (12.00 g/100g dm) than in Haider‐93 (12.40g/100g dm)
Summary
Dietary fiber is acknowledged as one of the main functional ingredients (Lorencio & Alvarez, 2016; Singh, 2016). The growing interest in dietary fiber is owing to their functional properties and potential health benefits (Jha & Berrocoso, 2015) With this respect, soluble dietary fiber has been found to be significant in reducing the high cholesterol, triglyceride, and glucose levels in blood through binding. Barley (Hordeum vulgare L.) is at fourth position in cereals in worldwide production It has been a considerable staple food in the Arabian Peninsula since earlier eras, and its applications in the food industry are quite limited. Different methods are used for thermal modification such as sterilization, sun drying, steam processing, boiling, frying mainly deep fat frying, microwave drying, vacuum‐belt drying, roasting, and pressure cooking These treatments significantly change the content and accessibility of nutrients and ameliorate the physiological effects of these nutrients by changing the plant cell wall composition. After modification, it is much important for an industrial point of view
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