Barley bulgur: effects of drying methods (hot air, microwave, and superheated steam) on cooking qualities, β-glucan fibres, and tocochromanols

Abstract

High beta-glucan barley is a recognized health food with the ability of to reduce cholesterol and the risk of heart disease. Barley also contains high amounts, by mass, of tocochromanols with a high ratio of tocotrienols. Tocotrienols have been linked to improved health and stronger immune systems. The objectives of this study were to examine the effects of three different drying techniques on the composition and properties of bulgur prepared from two varieties of high beta-glucan barley with different starch characteristics. A high amylose variety and a waxy variety (CDC Hilose and CDC Marlina) were cooked and subsequently dried using three methods: hot air, microwave, and superheated steam at three temperature settings: 110, 120, and 130 C. Comparisons, emphasizing the results for beta-glucans and tocochromanol ratios demonstrated that drying of barley using superheated steam at 120 and 130 C produced results that were generally superior to the other drying methods.