Aly, A.A., El-Deeb, F.E., Abdelazeem, A.A., Hameed, A.M., Alfi, A.A., Alessa, H. and Alrefaei, A.H. (2021) Addition of Whole Barley Flour as a Partial Substitute of Wheat Flour to Enhance the Nutritional Value of Biscuits. Arabian Journal of Chemistry, 14, Article ID: 103112.
https://doi.org/10.1016/j.arabjc.2021.103112

has been cited by the following article:

• TITLE: Giving Food a Fiber Boost: Adding High Beta-Glucan Ingredient from Barley to Everyday Foods

  AUTHORS: Gongshe Hu, Sherry Ellberg, Kathy Satterfield, Chris Evans

  KEYWORDS: Food, High Fiber, Barley Ingredient, Beta-Glucan, Human Health

  JOURNAL NAME: Food and Nutrition Sciences, Vol.15 No.4, April 29, 2024

  ABSTRACT: Lack of dietary fiber contributes to many health issues, particularly chronic vascular diseases. Mixed linkage β-1.3 - 1.4 beta-glucan (beta-glucan, in this paper) is a confirmed beneficial ingredient for the human diet through reduction of cholesterol and the glycemic index. Barley contains the highest beta-glucan content of all the grains, and in this study, a percentage of flour from two high beta glucan lines was, each, added to an array of wheat-based food products to measure how it impacted total dietary fiber. Results showed that beta-glucan content was higher in all the products containing the added high beta-glucan flour, along with increased total dietary fiber content. Protein content in the food products is also increased with the higher protein in the barley flours added. Beta-glucan content in the barley-added products increased to 1.2% - 4.0% versus 0.2% - 0.5% in the pure wheat products, while the dietary fibers increased to 3.5% - 24.4% versus 2.1% - 9.1% in pure wheat product controls. This research provided experimental evidence that using a high beta-glucan barley ingredient in food can increase dietary fiber to benefit health.