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Barley β‐glucan is effective as a hypocholesterolaemic ingredient in foods
Author(s) -
Hecker Kari D,
Meier Mary L,
Newman Rosemary K,
Newman C Walter
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199806)77:2<179::aid-jsfa23>3.0.co;2-0
Subject(s) - ingredient , glucan , food science , cholesterol , chemistry , polysaccharide , beta glucan , dietary fibre , cellulose , barley flour , functional food , fat substitute , wheat flour , biochemistry
Barley contains high levels of soluble dietary fibre, including mixed linked 1→3, 1→4β‐ D ‐glucans (β‐glucan). An extract of β‐glucan from waxy, hulless barley containing 56% total dietary fibre (TDF) was incorporated into flour tortillas, cornstarch pudding and apple granola bars to provide 2 g soluble fibre as β‐glucan per serving. The foods were tested for objective functional properties. Flour tortillas with β‐glucan were incorporated into rat diets and compared to diets containing an equivalent amount of cellulose, to test the fibre effect on growth and lipid metabolism parameters. Rats fed β‐glucan tortillas had lower feed consumption and body weight ( P <0·05) compared to those fed the cellulose tortillas, although feed/gain ratios were not different ( P >0·05). Plasma LDL‐cholesterol of rats fed β‐glucan was lower ( P <0·05) than cellulose‐fed controls, although total cholesterol and triglycerides did not differ ( P >0·05). Rats fed β‐glucan tortillas had higher ( P <0·05) faecal fat excretion, suggesting impairment of intestinal fat absorption. Liver composition data showed lower ( P <0·05) levels of total lipid and cholesterol in β‐glucan‐fed rats. The results suggest that the barley β‐glucan concentrate has potential as a food ingredient to provide supplemental soluble fibre which may be beneficial in reducing plasma LDL‐cholesterol in humans. © 1998 SCI.