Effect of processing on the beta-glucan physicochemical properties in barley and semolina pasta

A health claim linking the consumption of barley beta-glucan and the lowering of blood cholesterol has been allowed in North America and Europe which resulted in increased interest in barley products. Waxy barley flour rich in beta-glucan (10% d.b.) was used to produce barley functional spaghetti and compared to semolina spaghetti. The impact of processing (extrusion, drying and cooking) on the physicochemical properties of barley blends and pasta as the molecular characterization of beta-glucan were investigated. Pasta processing did not significantly affect the amount of beta-glucan, but it impacted the beta-glucan physicochemical properties in the end products. In all pasta, extrusion and drying were detrimental to the beta-glucan properties, while cooking significantly increased the extractability and molecular weight of beta-glucan, and in turn its viscosity, which determines its physiological effectiveness. In general, replacing wheat semolina with barley flour rich in beta-glucan resulted in improved barley pasta containing the recommended amount of beta-glucan per serving and enhanced beta -glucan properties. (C) 2017 Elsevier Ltd. All rights reserved.