Open AccessModification of barley dietary fiber through thermal treatments
Author(s) -
Bader Ul Ain Huma,
Saeed Farhan,
Khan Muhammad Asif,
Niaz Bushra,
Rohi Madiha,
Nasir Muhammad Adnan,
Tufail Tabussam,
Anbreen Friha,
Anjum Faqir Muhammad
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1026
Subject(s) - dietary fiber , roasting , fiber , food science , chemistry , organic chemistry
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.