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Barley (Hordeum vulgare L.) is one of the first ancient plant species. It is rich in dietary fibre and possessing mixed-linkage (1 3), (1 4)- -D- glucans, a soluble fiber component. The nutritional and functional properties of -glucan make it suitable ingriedient to use in functional foods. The present study shows that (1 3), (1 4) - -D-glucan is a dominant soluble fiber component in barley. During three months refrigerated storage barley - glucan was found to be stable at low pH conditions in beverages system and showed shelf stability. Consumption of foods rich in -glucan (soluble fiber) may reduce the risk of chronic diseases and such foods exhibited decrease in serum cholesterol levels and postprandial blood glucose levels in adult subjects. This study suggested the use of -glucan in beverages can help to reduce riskes of coronary heart disease and diabetes
About the author
Dr.Ahmad Din is Assist. Food Technologist in Directorate of Post Harvest,Ayub Agricultural Research Institute,Fld,Pakistan. Dr. Faqir M. Anjum is D.G in National Institute of Food Science and Technology,Univ. of Agriculture, Fld, Pakistan. Dr.Muhammad Umair Arshad is Assistant Professor in Department of Home Economics,GC Univ., Fld,Pakistan
