Effect of extrusion processing on β-glucan content and technological properties of hull-less barley-based extruded products
Bioactive Carbohydrates and Dietary Fibre, cilt.36, 2026 (ESCI, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 36
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.bcdf.2026.100560
- Dergi Adı: Bioactive Carbohydrates and Dietary Fibre
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, BIOSIS, Chemical Abstracts Core, EMBASE
- Anahtar Kelimeler: Dietary fiber, Extrusion processing, Hull-less barley, Technological properties, β-glucan
- Ankara Üniversitesi Adresli: Evet
Özet
Hull-less barley is a valuable cereal source due to its high β-glucan and dietary fiber content; however, its utilization in extruded snack formulations remains limited. This study investigated the effects of extrusion processing parameters, including feed moisture content (14–18%), barrel temperature (120–140 °C), and hull-less barley flour incorporation level (0–100%), on β-glucan content, dietary fiber, and technological properties of corn-based extruded products. Increasing the proportion of hull-less barley flour significantly enhanced β-glucan and total dietary fiber contents, while extrusion conditions influenced their retention. Higher barrel temperatures promoted β-glucan preservation, whereas increased feed moisture content resulted in moderate reductions. Physical and textural properties of the extrudates were strongly associated with formulation composition; higher barley levels reduced expansion and increased product hardness, reflecting the structural impact of fiber-rich matrices. In addition, hull-less barley enrichment increased the mineral content of extruded products without causing substantial losses during extrusion. Overall, the results demonstrate that hull-less barley flour can be effectively utilized in extruded products to enhance dietary fiber and β-glucan content while maintaining acceptable technological quality, highlighting its potential as a functional ingredient in cereal-based snack formulations.