CHEMICAL AND BIOLOGICAL FUNCTIONAL ASPECTS OF PASTA RICH IN DIETARY FIBER AND B-GLUCAN
Abstract: Three new Varieties of Hull-less barley (Giza 129, 130 and Giza 131) were conducted to extract four barley fractions (A , B , C AND D). Total Dietary Fiber (TDF) , Soluble Dietary Fiber (SDF) and B-glucans were determined in all barely fraction. The level of TDF,SDF and B-glucan ranged between (13.4 and 30.9%), (2.80and 13.43%)and (1.78% and 9.90 %) respectively. The highest barley fraction of TDF, SDF and B-glucans mixed with wheat semolina to produce pasta by 30%:70%.The cooking characteristic and sensory evaluation led to the produced pasta have good functional quality compared with control. The biological study of produced pasta by rats indicated that the serum cholesterol decteased from (375.93 to 279.22 mg/dl), blood glucose from (210.4 to 76.20 mg/dl), total lipids (166.0 to 109.46 mg/dl) and triglcerides (108.19 to 69.13gm/dl).
Publication year 2004
Pages 13-25
Organization Name
City Cairo
serial title Egypt .J.Agric. Res.
Author(s) from ARC
Publication Type Journal
↑