Higher Total Dietary Fiber Content Research Articles

Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads.

The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), red (Element 22), purple (EF 22 and Purple 8), and blue (Blue 10) colored wheats were used in the study. The whole wheat flours of Blue 10 and Purple 8 had higher farinograph stability, lower softening degree, and higher quality numbers indicating that they had better rheological properties. Bread produced from whole wheat flour of blue-colored grain had significantly higher loaf volume and better symmetry, crust color, crumb cell structure, and softness values among others (p < 0.05). The whole wheat bread produced using Element 22 had the highest crust and crumb L* color values, while Purple 8 and EF 22 had the lowest crust and crumb L* color values, suggesting that purple-colored grains have a tendency to make whole wheat bread with darker crust and crumb color. Bread produced from cultivar Blue 10 had the lowest firmness values while Element 22 had the highest firmness values. The highest total phenolic content and antioxidant capacity values were obtained from the whole wheat bread sample from purple-colored wheat (Purple 8). The whole wheat flour of Element 22 had the highest total dietary fiber content among all samples (p < 0.05). The differences between whole wheat bread samples in terms of total dietary fiber and glycemic index were not statistically significant. The results of the present study indicated that colored wheats can be used to produce whole wheat breads with higher nutritional properties and acceptable quality characteristics.

The effects of wheat variety, sourdough treatment and sourdough level on nutritional characteristics of whole wheat bread

This study aimed to investigate the effects of wheat variety (Tosunbey, Kenanbey, İkizce-96, Bezostaja-1), sourdough treatment (Lactiplantibacillus plantarum (LP), Fructilactobacillus sanfranciscensis (LS), Spontaneous fermentation (SP)), and sourdough level (0-10-20-30%) on phytic acid, dietary fiber, phenolic content and antioxidant activity of whole wheat bread. The whole wheat breads of Kenanbey and Bezostaja-1 had the lowest and highest phytic acid content (326 mg/100g and 449 mg/100g), respectively. Among the sourdough treatments, LS had the lowest (359 mg/100g) and SP had the highest (435 mg/100g) phytic acid content. While the phytic acid content was 463 mg/100g at %0 sourdough level, it was 329 mg/100g at 30% sourdough. The whole wheat bread of Bezostaja-1 had the highest total dietary fiber content (15.94%). The soluble dietary fiber content was higher in LP and LS treatments (2.47 and 2.50%), but there was no significant difference between the two (p > 0.05). The sourdough treatments had no significant effect on total phenolic content and total antioxidant activity (p > 0.05). However, the free phenolic content and free antioxidant activity of the breads produced with LP (703.1 mg GAE/kg and 177.4 μmol TE/100g) and LS (705.4 mg GAE/kg and 178.8 μmol TE/100g) were higher than SP (691.0 mg GAE/kg and 175.5 μmol TE/100g). The results indicated that all of the investigated factors had significant effects on phytic acid, soluble dietary fiber, free phenolic content and free antioxidant activity. It can be concluded that the nutritional characteristics of whole wheat bread can be improved using lactic starters and 30% sourdough.

Development of functional dietetic snack using black carob flour (Prosopis nigra) and discarded blueberries (Vaccinium corymbosum L.)

Introduction: Snacks have become an important part of the daily diet, however, their nutritional profile could be improved by adding ingredients with health benefits. The aim of this work was to develop a functional dietetic snack using black carob flour and discarded blueberries, and to evaluate its chemical and functional composition. Methods: Three formulations were prepared using different proportions of wheat flour and black carob flour: 60:40; 50:50; and 40:60, respectively. Proximal chemical composition was determined by the procedures of AOAC methods and functional properties were also analyzed. Results: Three dietary snacks were obtained, which showed a caloric reduction of 20 - 23%. In all snacks, an increase in protein content of more than 60% was achieved and a higher total dietary fiber content (DS2) was observed compared to commercial snacks. All formulations showed a reduction in bioactive compound content during processing. Conclusions: The snacks showed functional properties, higher protein content and a reduced total caloric value compared to commercially available products. DS2 was the snack with the highest antioxidant activity and, according to fiber values, is a product with “high fiber content”. Despite the losses caused by the cooking process in the content of bioactive compounds, the antioxidant activity was greater than 50% in all the snacks produced.

Evaluation of non-extruded and extruded pecan (Carya illinoinensis) shell powder as functional ingredient in bread and wheat tortilla

Pecan shell is a source of dietary fiber and phytochemicals, both necessary in the human diet. Therefore, pecan shell powder could be used as a supplement in the preparation of food products. The present study evaluated the effect of addition of 5, 10 and 15% (w/w) pecan shell powder, non-extruded (PSN) or extruded (PSE), in the physical properties of bread and wheat tortillas. Breads and tortillas produced with the higher substitution level that did not detriment significantly their physical properties (5% in breads and 10% in tortillas) were characterized in terms of chemical composition, total phenolic content (TPC), radical scavenging activity (RSA) and in vitro viability of human-derived liver cancer cells. Breads and tortillas produced with PSE (5% and 10%, respectively) presented the highest total dietary fiber content, TPC and RSA. In addition, extracts obtained from these same treatments, reduced the viability of hepatic cancer cells up to 53%. Sensory analysis of breads and tortillas supplemented with PSN or PSE showed adequate overall acceptability by consumers. Results obtained in the present study support that the pecan shell powder can be used as functional ingredient in bakery products especially when pretreated by extrusion.

Bioactive compounds identification and physicochemical characterization from Nopalea cochenillifera (L.) Salm-Dyck cladodes flour

Nopalea cochenillifera (L.) Salm-Dyck is a scarcely studied cactus; its characterization contributes to identifying the bioactive compounds it contains and its functional properties, which will allow generating information on potential uses and applications. The aim of this work was to characterize N. cochenillifera cladodes flour physicochemically and identify the phenolic compounds that it contains. In general, N. cochenillifera flour is low in calories (337%) with high total dietary fiber content (18.41%). In addition, it exhibits good water (11.04%) and oil (2.05%) absorption capacity, while swelling capacity was 25 mL/g DW. The content of soluble and hydrolyzable polyphenols were 207.92 and 647.99 mg EAG/100 g DW, respectively. In addition, they showed antioxidant activity by DPPH• (15.28 mmol TE/g DW), FRAP (20.97 mmol TE/g DW), and ABTS•+ (51.31 mmol TE/g DW) methods. Furthermore, six phenolic acids (gallic, ferulic, chlorogenic, p-coumaric, syringic, and neochlorogenic) were identified by HPLC. According to the results, N. cochenillifera cladodes flour is an important source of fiber and bioactive compounds with interesting functional properties. In this context, N. cochenillifera flour could be used as an ingredient in the formulation of functional foods. However, further, studies are needed on the shelf life and optimizing its preservation process, transformation, and functional potential.

In Vivo Evaluation and Nutritional Quality of By-Products Subjected to Solid-State Fermentation Using Shiitake Culinary-Medicinal Mushroom, Lentinula edodes (Agaricomycetes).

This study evaluates the nutritional quality and in vivo biological activity of a peach palm by-product food ingredient processed via solid-state fermentation by shiitake culinary-medicinal mushroom, Lentinula edodes. The group of Wistar rats that consumed this diet had higher total dietary fiber content, digestibility, rate of protein quality, and protein efficiency. They also presented a late and softer insulinemic peak with an increase in the glycemic index, demonstrating amino acid limitation but with a feasible matrix as a complement protein. Discrete variation on total cholesterol and triglycerides was observed with a reduction in lipid profile, attributed to its high dietary fiber content. Lipids from within the liver and stool revealed that the fermented diet contained the lowest rates of fat in the liver and, consequently, the highest elimination compared to the other control diets. The serum lipid profile suggests a positive modulation of this diet, and that it has good nutritional quality with the potential to positively influence glycemic and lipid profiles.

Physicochemical characterization of the anatomical structures of teosinte (Zea mays subsp. mexicana) covered caryopses

Teosinte is the wild ancestor of maize and is used as a study model in evolutionary biology. Information about the physicochemical properties of teosinte caryopses is scarce. Therefore, the aim of this study was to determine the physical properties and chemical composition of teosinte (Zea mays subsp. mexicana, race Chalco) covered caryopses per anatomical structure. Covered caryopses were dissected into cupule, outer glume, and endosperm-germ prior to analysis. Covered caryopses showed a thousand kernel weight, test weight, and flotation index values of 116.4 g, 82.3 kg/hL, and 13.3%, respectively. Chalco teosinte covered caryopses contained protein, fat, dietary fiber, and total starch contents of 7.8%, 2.8%, 54.9%, and 39.2% (dw), respectively. The endosperm-germ fraction accounted for 41% of the covered caryopsis weight and showed high protein and fat contents. It contained 86% and 87% of the total protein and fat contents of covered caryopses. Low total and resistant starch contents were detected in the endosperm-germ fraction. High contents of insoluble dietary fiber were detected in the cupule and outer glume, contributing to the high total dietary fiber content present in covered caryopses. This research is the most recent update on the chemical composition of the anatomical structures comprising teosinte covered caryopses.

Pigmented whole maize grains for functional value added and low glycemic index snack production

In the present study, pigmented and non-pigmented maize grains cultivated in Turkey were used to produce functional baked snacks. According to the results, the highest DPPH, ABTS and FRAP antioxidant activity was determined in maize snacks produced by pigmented whole maize grains. The highest total dietary fibre content was determined in blue maize snacks as 26.88 g/100 g, followed by yellow and red maize snacks with 23.35 and 20.28 g/100 g, respectively. The total anthocyanin content of blue and red maize snacks was determined as 49.60 and 4.51 mg CGE/kg; however, it could not be detected in yellow maize snacks. The lowest rapidly available glucose (11.07 g/100 g) and the highest slowly available glucose (16.26 g/100 g) were also obtained in blue maize snack. Snack produced by blue maize grains was classified in low GI foods, while yellow and red maize snacks were classified as medium GI food. This result showed that anthocyanins are more effective in lowering eGI of maize snacks than dietary fibres and phenolics.

Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready‐to‐eat snacks

Extrusion is a modern food processing to produce a wide range of food products. This study, brown rice and corn were mixed with barley at different ratios (60:0, 40:20, 20:40, 0:60) and extruded at different die temperatures (DT, 110, 120, and 130℃) and screw speeds (SS, 200 and 300 rpm) to evaluate the physicochemical characteristics of expanded barley ready-to-eat snacks. A decrease in the water absorption index (3.35–4.73 g/g) and an increase in the radial expansion ratio (2.35–3.60) were observed at increased DT and corn ratios, but the water solubility index (7.16%–23.25%) was not affected. Increasing the SS caused increased hardness, but this decreased as the proportion of brown rice increased. Total dietary fiber content (4.21%–13.65%) was affected by a change in the proportion of brown rice, but was significantly increased with increasing DT and SS (p < .05). Practical applications The results of this study demonstrate the optimal conditions for the production of expanded barley ready-to-eat (RTE) snacks using extrusion technology. Brown rice and corn were mixed with barley at different ratios, and extruded at different die temperatures and SSs to create expanded barley RTE snacks with favorable quality characteristics. Barley was able to replace a percentage of brown rice and corn, which provided the final product with properties such as improved texture and higher total dietary fiber content. Ultimately, the results of this study can serve as a reference for effectively enhancing the quality of expanded barley RTE snacks by extrusion processing.

Physical, Chemical, Physicochemical, and Sensory Properties of Analog Rice Based on Purple Sweet Potato Flour (Ipomoea batatas L.) and Bambara Groundnut Flour (Vigna subterranea L.)

The aim of this study is to determine the best formulation based on sensory properties and to compare the physical, chemical and physicochemical properties of the analog rice with the analog rice of purple gray and red commercial sweet potatoes. Furthermore, a completely randomized design (CRD) with one factor was used, the Bambara Peanut Meal Difference in formulation 0% (FI); 15% (F2); 30% (F3), 45% (F4); and 60% (F5). 1.5% GMS, 1.5% CMC, 2% palm oil and 25% water were added to each formulation. The data were analyzed statistically by using oneway ANOVA. The significant difference was further tested using Duncan’s new multiple range test (DMRT) at a significance level of α = 0,05. The best sample was selected based on sensory evaluation made from 85% purple sweet potato flour and 15% bambara groundnut flour (F2 analog rice). The F2 analog rice is then compared with red rice and commercial purple sweet potato analog rice based on the physical, chemical and physicochemical properties. The results showed that F2 analog rice has an L 42.41; bulk density 0.57 g/ml; grain weight 0.02 g; moisture 6.55%; ash 4.34%; fat 4.82%; protein 5.77%; carbohydrate content 85.07%; total dietary fiber content 14.96%; water absorption 175.50%; swelling power 8.99 g/g; solubility 23.45%, and cooking time 11.54 minutes. The result has shorter cooking time and higher total dietary fiber content (F2 sample) than commercial analog rice and red rice.

Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations.

Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.

Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars

The contents and chemical structure of dietary fiber (DF), along with the physicochemical (water retention, water swelling and oil adsorption capacity) and functional properties (glucose adsorption, cholesterol adsorption and nitrite ion adsorption capacity) of insoluble and soluble dietary fiber (IDF, SDF) from the pulp of 5 pummelo (Citrus grandis L. Osbeck) and one grapefruit (Citrus paradisi Mcfad) cultivars were measured. The IDF, SDF and total DF (TDF) contents were 6.1–16.2, 1.8–5.66 and 7.9–22 g/100 g dw, respectively. Shatianyu (C. grandis) had the highest TDF content that was 1.37 and 2.78 times those from Guanximiyu (C. grandis) with white pulp and grapefruit, which had the second highest and the lowest TDF contents, respectively. The main monosaccharides of IDF were arabinose and glucose (68–71.3%) except grapefruit IDF. Meanwhile, arabinose, glucose and galactose were the main monosaccharides of SDF (89.5–97%). The molecular weights of SDF were in the range of 59–111 kDa. SDF and IDF from Guanximiyu with white and red pulp showed higher physicochemical properties, while those from Shatianyu and grapefruit showed slightly higher functional properties. Considering its highest DF content and middle-to high-level of physicochemical and functional properties, Shatianyu might show stronger health benefits because of its DF than other cultivars. Besides with a higher content, DF from Shatianyu also showed better physicochemical and functional properties compared with those from many other commonly consumed fruits. Therefore, pummelo, especially Shatianyu, is a good source of DF.

Varietal influence on phenolic constituents and nutritive characteristics of pomace obtained from apples grown in western Himalayas

Apple fruit processing is not variety specific in India, which affect the overall quality of the final processed product. The present study was aimed at elucidation of the nutritive value, phenolic content, antioxidant activity and bioactive phenolic constituents of five widely used apple varieties (Royal Delicious, Red Delicious, Golden Delicious, Red Chief and Red Gold) of western Himalayas. The pomace obtained from different varieties was evaluated to assess the fruit quality. Royal Delicious pomace had significantly high (p < 0.05) total dietary fibre content (42.63 ± 1.26%) together with soluble (8.25 ± 0.95%) and insoluble fibre (32.90 ± 0.89%), as compared to other apple varieties. The pomace samples were extracted with 70% aqueous methanol to obtain polyphenol enriched extracts. The results of Folin-Ciocalteau assay showed that hydroalcoholic extract of Royal Delicious pomace exhibit higher phenolic content as compared to other varieties and ranged between 2.19 ± 0.09 and 4.59 ± 0.47mg GAE/g. Royal Delicious pomace also possess higher antioxidant capacity i.e. 3.35 ± 0.10mg/g, 2.71 ± 0.10mg/g and 4.67 ± 0.03mg/g as measured by DPPH, ABTS free radical scavenging assay and FRAP reducing assay, respectively. The higher phenolic content in Royal Delicious pomace was also confirmed by RP-HPLC-DAD analysis. Results of HPLC analysis revealed the presence of phloridzin (487.07 ± 0.04µg/g), quercetin (241.18 ± 0.03µg/g), quercitrin (178.34 ± 0.02µg/g) and quercetin-3-glucoside (195.21 ± 0.05µg/g) as major constituents. Present results indicate that Royal Delicious variety is rich in dietary fibre and phenolic compounds that might be used by the food sector as a source of bioactive health promoting constituents/dietary supplements.

In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran

Abstract In this study effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated. RS4 was added into spaghetti at different levels (15, 20 and 25%). Wheat bran was also added to spaghetti at 15% level. RS4 supplementation caused lower negative effects on quality properties (total organic matter value, color and textural properties) than bran supplementation. The results point out that RS4 supplementation of spaghetti caused higher total dietary fiber content and comparable glycemic index value at the same bran supplementation level. RS4 caused an increase in bile acid binding capacity and expected to have positive effects on cholesterol metabolism. Moreover, RS4 supplemented spaghetti had generally better mineral bioavailability values compared to bran supplemented and control spaghettis. Overall results indicated that RS4 supplementation provided improvement in nutritional properties of spaghetti and can be an alternative ingredient for fiber supplemented spaghetti compared to bran.

Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters

There is interest in increasing the consumption of foods with high dietary fiber content due to the health problems associated with its low intake. Plantain (Musa paradisiaca L.) flour (PF) (non-thermostable) and Hi-Maize 260 (HA) (thermostable) were used as resistant starch (RS) sources to elaborate blends with wheat (WF) and rice flours (RF) in a 50:50 ratio. Five blends were prepared (PF-WF, PF-RF, PF-HA, HA-WF and HA-RF) and used for batter formulations. Cakes were prepared with the batter blends. Rheological and thermal properties of batter, texture, total dietary fiber (TDF) and sensory analysis of cakes were evaluated. The batters with HA showed lower viscosity compared with PF batters. Cake texture was similar for the PF-RF, HA-WF and HA-RF. The highest TDF value in products “as eaten” was recorded in cakes with PF-HA and HA-RF, which agrees with the TDF value determined with a method that does not include RS, suggesting that the role of the food matrix is of importance for the carbohydrate digestibility. Sensory evaluation showed that consumers did not find differences between cakes despite being elaborated with different flour blends. The PF is an alternative to current commercial ingredients for the formulation of cakes with high TDF content.

Passiflora tenuifila Killip: Assessment of chemical composition by 1H NMR and UPLC-ESI-Q-TOF-MSE and its bioactive properties in a rotenone-induced rat model of Parkinson’s disease

Abstract Passiflora tenuifila Killip is a wild species, with no studies regarding to functional properties. The objective of this work was to evaluate the chemical composition, including NMR and UPLC, toxicity and functional effect in a Parkinsonism model. The fruits (peel, pulp, and seed) were crushed, lyophilized and characterized. The subchronic toxicity was evaluated in Wistar rats during 90 days, and the Parkinsonism symptoms were induced by rotenone and after treated with P. tenuifila daily doses during 21 days. Composition results indicated a high total dietary fiber content, total polyphenols, and antioxidant activity. The subchronic toxicity results showed that garlic passion fruit did not present signs of toxicity. In the Parkinsonism model, the tests allow to indicate that the consumption of garlic passion fruit causes an improvement and possible effect of recovery of the damages induced by the rotenone, being these effects of improvement proportional to the consumption.

High-throughput method for preliminary screening of high dietary fiber rice

Dietary fiber has several benefits for humans, and the development of healthier rice with an improved dietary fiber composition has attracted increasing amounts of attention. Based on the method of AOAC 2002.02, we developed a simplified method to screen polished rice containing high total dietary fiber (TDF). Mutant cw with a high TDF content could be distinguished easily from R7954 (indica) and Nipponbare (japonica) by the digestion-resistant phenotype, which is characterized as an almost intact grain after hydrolysis by pepsin, pancreatic α-amylase and amyloglucosidase. The individuals identified from the F2 population showed digestion resistance all had TDF content higher than 5%, while those without a digestion-resistant phenotype had TDF content lower than 5%. The phenotype of digestion resistance could be a valuable index for identifying rice with higher TDF content, and the identification of this phenotype provides a simplified, economical and high throughput method for high TDF rice breeding.

Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

Pulse grains were identified as a key resource for food innovation during the International Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for innovation in protein enriched cereal based foods. Fava-bean (Vicia faba), green- and yellow-pea (Pisum sativum) flour were analysed for proximate composition, minerals, amino acids, phenolic content, phytic acid and trypsin inhibitory activity. Fava-bean flour had the highest protein content (28 g/100 g), while green-pea flour had the highest total dietary fibre content (15 g/100 g). All three flours contained essential amino acids in adequate quantity, highlighting them as a source of good quality protein for in the formulation of protein-enriched foods. Fava-bean flour had significantly higher phenolic content and antioxidant activity than pea flours (387 mg GAE/100 g and 250 mg AAE/100 g respectively). Pulse flour contained high levels of potassium and zinc, while fava-bean flour was also high in iron. Phytic acid ranged from 543 to 889 mg/100 g; the lowest of which was observed in green-pea flour. Green-pea flour also exhibited the lowest trypsin inhibition (3.7 TIU/mg). Results demonstrate the significant potential of pulse flour to enhance the nutritional value of cereal based foods which is not possible with wheat flour alone.

Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient.

There is a growing interest in the development of functional ingredients, including those with high indigestible carbohydrate content. Unripe plantain flour (UPF) is a source of indigestible carbohydrates, type II resistant starch (RS) in particular. A major drawback of UPF, however, is that its RS content decreases sharply after wet heat treatment. Here, we explore the possibility of preparing an extruded UPF-based functional ingredient that retains limited starch digestibility features and high dietary fiber content. Both an unripe plantain pulp flour (UPFP) and a whole (pulp and peel) unripe plantain flour (UPFW) were prepared, extruded under identical conditions and evaluated for their gelatinization degree, total starch (TS), resistant starch (RS), and total dietary fiber (TDF) content; functional properties, such as pasting profile, water retention capacity, and solubility, and oil absorption index were also analyzed. The extruded functional ingredient was added to a yogurt and the rheological characteristics and in vitro starch digestibility of the product were evaluated. The extruded UPFW showed a lower gelatinization degree than the extruded UPFP, which may be due to the higher non-starch polysaccharide content of the former. A high TDF content was recorded in both extrudates (12.4% in UPFP and 18.5% in UPFW), including a significant RS fraction. The water retention capacity and solubility indices were higher in the extruded flours, particularly in UPFW, while only marginal differences in oil retention capacity were observed among the products. The addition of UPFP or UPFW (1.5 g TDF, w/v) to a yogurt did not alter the viscosity of the product, an important characteristic for the consumer's approval. Moreover, the composite yogurt showed a relatively low starch digestion rate. Extrusion of UPFs may be an alternative for the production of functional ingredients with important DF contents.

Development of functional couscous enriched in barley β-glucans

A flour made from waxy, hulless barley, CDC Alamo, was subjected to air classification to obtain a coarse fraction enriched in β-glucans. Different percentages of semolina (20 and 30%) were replaced with this β-glucan-enriched barley flour to prepare functional couscous in a traditional manner (hand rolling). The couscous produced was evaluated for particle size distribution, chemical composition, gelatinized starch, furosine content and cooking quality. The incorporation of β-glucan-enriched barley flours in couscous production did not cause significant changes in the characteristics or properties of the final product, which had high total dietary fibre content (9.8 and 7.42% for mixtures 70/30 and 80/20, respectively) and β-glucans (4.09 and 2.79% for mixtures 70/30 and 80/20, respectively) compared to that of semolina control couscous (3.61% fibre and 0.18% β-glucans), fully meeting the FDA and Reg. UE 432/2012 requirements for health claims made on foodstuffs.