β‐Glucan Enrichment of Barley Fractions by Air Classification and Sieving

Abstract

ABSTRACT Barley (Steptoe, Crystal and/or Waxbar) was dry milled and fractionated by small scale air classifiers and batch or continuous feed sifters to produce β‐glucan‐rich fractions. Sieving of barley (all cultivars) yielded lines fractions containing 88–90% starch and a final coarse enriched fraction containing 40–45% total dietary fiber including 16–19%β‐glucans and up to 82 μg/g total tocols. The enriched fraction was 20–25% (by wt) of the dehulled barley. The highest β‐glucan content by air classification was 9% due to ineffective separation of fines (particles <45 μm). Dry fractionation of barley produced a value added enriched product enhanced in factors (ie. tocols, dietary fiber, β‐glucans) which slow oxidation, lower cholesterol, moderate glycemic response and which provide unique functional properties in food systems.