Table 4.
Effect of barley blending on the β-Glucan content of wheat flours, chapatti and biscuit
| % Barley added | β-Glucan content (%)* | |||
|---|---|---|---|---|
| Whole wheat flour: barley blends | Chapatti | Wheat flour: barley blends | Biscuit | |
| 0 | 0.69 ± 0.09g | 0.60 ± 0.05f | 0.26 ± 0.01g | 0.18 ± 0.00f |
| 5 | 1.07 ± 0.02f | 0.95 ± 0.04e | 0.59 ± 0.01f | 0.38 ± 0.01f |
| 10 | 1.41 ± 0.03e | 1.27 ± 0.09d | 0.81 ± 0.01e | 0.62 ± 0.03e |
| 15 | 1.59 ± 0.05de | 1.56 ± 0.12c | 1.39 ± 0.06d | 0.85 ± 0.01de |
| 20 | 1.80 ± 0.00d | 1.59 ± 0.04c | 1.85 ± 0.03c | 1.07 ± 0.01cd |
| 25 | 2.17 ± 0.07c | 2.00 ± 0.03b | 1.99 ± 0.10c | 1.28 ± 0.04bc |
| 30 | 2.40 ± 0.06b | 2.34 ± 0.04a | 2.22 ± 0.02b | 1.46 ± 0.03b |
| 100 | 6.50 ± 0.04a | – | 6.80 ± 0.09a | 4.13 ± 0.15a |
* Values are means of two determinations ± standard deviation. Means with the same letters in the same column are not significantly different (P < 0.05)