الفهرس 
Chemical Composition of BarleyOnly 14 pages are availabe for public view
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Abstract
Much attention has been paid recently to improving the
nutritional value of foods. Notably, cereal foods have been negatively
affected with the popularity of ”nutritional” diets, such as the Atkins diet.
Barley (Hordeum vulgaris L), is an ancient crop plant, and is also one of
the world’s most cultivated cereal crops. β-glucan is the effective
naturally occurring compound that exists in the barley grains, which 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. The objective
of this study was to investigate the possibility of improving the bakery
products by incorporation of high dietary fiber compound as β-glucan
extracted from barley and the barley itself. Different extraction processes
were analyzed in terms of their effects on β-glucan yield, processing
characteristics and cost effectiveness. Extraction treatment affected the
yield of barley β-glucan (BBG) fiber fraction, and β-glucan recovery
efficiency (P ≤ 0.05). Functional properties of extracted β-glucan gum as
solubility, viscosity, foaming properties, water hydration and fat
absorption capacities were determined. 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. These
characteristics make it suitable as a fat replacer in food products, and
repeated trails were carried out to incorporate it in cake as egg replacer
by different levels of substitution (0, 25 and 50%). Low calories white
layers cake was prepared using β-glucan as fat replacer by different
levels of substitution (0, 50 and 75%). Also, different products as soft
cake, pan and balady breads were made using whole barley flour and β-
glucan as partial substitutes of wheat flour. It was necessary to
accomplish this investigation to study the physical, chemical and
phytochemical properties of the above constituents. Also, physical
properties, chemical compositions, sensory evaluation and staling rate of
all prepared products were evaluated. The results of this study showed
that the prepared products have acceptable nutrition values.
Keywords: Cereal foods, β-glucan, extraction processes, food products,
phytochemical properties, nutrition values.