Table 4.
Analyzed carbohydrate composition in three sources of hybrid rye, barley, wheat, and corn, DM basis1
| Item | Rye Bono | Rye Daniello | Rye Brasetto | Barley | Wheat | Corn |
|---|---|---|---|---|---|---|
| Free sugars, µg per g | ||||||
| Fucose | 12.7 | 14.4 | 15.0 | 0.0 | 0.0 | 0.0 |
| Arabinose | 53.0 | 69.2 | 75.9 | 38.4 | 59.3 | 25.6 |
| Galactose | 63.4 | 51.0 | 70.8 | 122.5 | 82.0 | 84.9 |
| Glucose | 2,674.8 | 2,508.2 | 1,676.5 | 1,132.6 | 1,561.0 | 3,480.5 |
| Xylose | 310.2 | 360.3 | 300.4 | 164.7 | 217.4 | 179.5 |
| Mannose | 49.4 | 0.0 | 43.6 | 39.8 | 47.0 | 0.0 |
| Fructose | 912.7 | 725.2 | 1002.6 | 841.6 | 539.1 | 1,546.9 |
| Hydrolyzed sugars, mg per g | ||||||
| Arabinose | 26.2 | 28.2 | 25.4 | 9.1 | 17.8 | 10.0 |
| Galactose | 10.9 | 10.7 | 10.3 | 7.8 | 11.2 | 10.1 |
| Glucose | 786.7 | 787.4 | 781.7 | 833.2 | 764.9 | 848.0 |
| Xylose | 52.7 | 56.2 | 56.9 | 24.0 | 44.6 | 23.6 |
| Arabinose:Xylose | 0.5 | 0.5 | 0.5 | 0.4 | 0.4 | 0.4 |
| β-glucans, % | 2.0 | 2.1 | 2.1 | 4.4 | 0.8 | 0.2 |
| Fructans,2 % | 1.2 | 1.2 | 1.0 | 0.4 | 0.2 | 0.1 |
| Sucrose, % | 1.2 | 1.5 | 1.3 | 0.8 | 0.8 | 0.9 |
1Total galacturonic and glucuronic acid in all ingredients were analyzed, but not detected.
2Fructan content was determined by inulin analysis.