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Composition and Utilization of Barley Pearling By-Products for Making Functional Pastas Rich in Dietary Fiber and β-Glucans

March 2000 Volume 77 Number 2
Pages 133 — 139
E. Marconi , 1 , 2 M. Graziano , 1 and R. Cubadda 1

DISTAAM, Università degli Studi del Molise, Via De Sanctis, -86100 Campobasso, Italy. Corresponding author. Phone: + 39 0874 404616. Fax + 39 0874 404652. E-mail: marconi@hpsrv.unimol.it


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Accepted October 8, 1999.
ABSTRACT

Pearling by-products and the pearled products of two commercial stocks of hulled barley, pearled according to an industrial process consisting of five consecutive pearling steps, were analyzed for β-glucans, dietary fiber (total, soluble, and insoluble), protein, lipid, ash, and digestible carbohydrate. The data showed that the pearling flour fractions, abraded in the fourth and fifth hullers, contained interesting amounts of β-glucans (3.9–5.1% db) from a nutritional point of view. These fractions were subsequently enriched in β-glucans using a milling-sieving process to double β-glucan content (9.1–10.5% db). Functional pastas, enriched with β-glucans and dietary fiber, were produced by substituting 50% of standard durum wheat semolina with β-glucan-enriched barley flour fractions. Although darker than durum wheat pasta, these pastas had good cooking qualities with regard to stickiness, bulkiness, firmness, and total organic matter released in rinsing water. The dietary fiber (13.1–16.1% wb) and β-glucan (4.3–5.0% wb) contents in the barley pastas were much higher than in the control (4.0 and 0.3% wb, respectively). These values amply meet the FDA requirements of 5 g of dietary fiber and 0.75 g of β-glucans per serving (56 g in the United States and 80 g in Italy). At present, the FDA has authorized the health claim “may reduce the risk of heart disease” for food containing β-glucans from oat and psyllium only.



© 2000 American Association of Cereal Chemists, Inc.