ENVIRONMENTALAND CHEMICAL STUDIES ON SOME EXTRACTED ACTIVE COMPONENTS OF BARLEY | ||||
| Journal of Environmental Science | ||||
| Article 5, Volume 33, Issue 2, June 2016, Page 95-117 PDF (440.22 K) | ||||
| Document Type: Review Article | ||||
| DOI: 10.21608/jes.2016.25491 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Hashem, A. I1; Abd El-Latif, Bothaina. M2; Shaban, Hala, H2 | ||||
| 1Faculty of Science, Ain Shams University | ||||
| 2Food Tech. Research Institute, Agriculture Research Center. | ||||
| Abstract | ||||
| β-Glucan is the effective naturally occurring compound that exists in the grains of Hordeum vulgaris L (barley). β-Glucan is a rich fiber fraction found as glucose polymer in the endosperm cell walls of barley and usually at a level of 2-8 of grain weight. Extraction treatment affected the yield of barley β-glucan (BBG) fiber fraction, and β-glucan recovery efficiency (P ≤ 0.05). Its chemical composition and physical properties make it a functional ingredient which can be used in different healthy food products. Thus its health benefits are linked to its high viscosity and its nature as a soluble dietary fiber. In this investigation different treatments to extract β-glucan from barley are examined. Functional properties of extracted β-glucan gum as solubility, viscosity, foaming properties, water hydration and fat absorption capacities are determined. These characteristics make it suitable as a fat replacer in food products. Since cake needs high fat to make, it was chosen and prepared by utilizing β-glucan as fat replacer with different levels, its physical and chemical properties are examined. | ||||
| Keywords | ||||
| β-glucan; grain weight; functional ingredients; fat replacer | ||||
|
Statistics Article View: 309 PDF Download: 402 |
||||
