Table 1.
Contribution of dietary fiber components from the barley products in the diets, g per 100 g dry weighta
| Tipple malt | Cinnamon malt | Standard malt | BSG | Mixtureb | AX extract | BG extract | |
|---|---|---|---|---|---|---|---|
| Total Fiber | 8 (20) | 8 (33) | 8 (10) | 8 (2.8) | 8 (10) | 8 (87) | 8 (49) |
| Arabinoxylan | 2.6 (5.0) | 2.3 (10) | 3.2 (4.6) | 3.0 (1.0) | 2.8 (2.6) | 5.7 (76) | 2.2 (2.9) |
| β‐glucan | 1.3 | 1.4 | 0.3 | 0.1 | 0.6 | 0.1 | 4.8 |
| β‐glucan Mw (g mol–1) ×106 | 1.4 | 1.3 | 1.0 | 0.4 | 1.1 | 0.07 | 1.6 |
a
Values in parenthesis refer to the soluble proportion of the fiber (%)
b
Composed of Tipple malt and BSG (70:30).