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. 2019 Apr 9;7(5):1816-1820.
doi: 10.1002/fsn3.1026. eCollection 2019 May.

Modification of barley dietary fiber through thermal treatments

Huma Bader Ul Ain  1 , Farhan Saeed  1 , Muhammad Asif Khan  2 , Bushra Niaz  1 , Madiha Rohi  3 , Muhammad Adnan Nasir  4 , Tabussam Tufail  1 , Friha Anbreen  5 , Faqir Muhammad Anjum  6
Affiliations

Modification of barley dietary fiber through thermal treatments

Huma Bader Ul Ain et al. Food Sci Nutr. .

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.

Keywords: barley; insoluble dietary fiber; modification; soaking; soluble dietary fiber; thermal treatment.

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Conflict of interest statement

Authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
SDF content of thermally modified barley
Figure 2
Figure 2
IDF content of thermally modified barley
See this image and copyright information in PMC

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