Study on Estimation, Extraction and Analysis of Barley Beta-glucan

Barley is one of the most important cereal foods all over the world. It is currently used as feed for animals as well as food for human consumption. In recent years, the importance of barley grains as a nutraceutical ingredient has increased because of their high content soluble fiber, especially as a rich source of -glucan. The most documented nutritional benefit of -glucan is flattening postprandial glucose, insulin rise and cholesterol control. With this background the objective of the present study was framed to extract beta glucan from barley and to analyze its properties. Methodology: glucan content in whole barley grain flour was identified and extracted by Hot Water Extraction method. The isolated extract was further analyzed for the -glucan content to determine the yield and recovery. Also the chemical composition (Proximate analysis), Total, Insoluble, Soluble fibre, functional properties (Water binding capacity, foaming capacity, viscosity) and biological properties (Antioxidant and Antibacterial) of the beta glucan was investigated. Results: From the study it was proved that beta-glucan has a great potential in food industry as thickener, emulsifier and functional or nutraceutical ingredient. Further extraction by hot water method could yield appreciable quantity of beta-glucan pellets with good quality.