206
Brennan, C. S., & Cleary, L. J. (2007). Utilisation of glucagel in the β-glucan enrichment of breads:
A physicochemical and nutritional evaluation. Food Research International, 40(2), 291–296.
Brennan, M. A., Derbyshire, E., Tiwari, B. K., & Brennan, C. S. (2013). Integration of β-glucan
fibre rich fractions from barley and mushrooms to form healthy extruded snacks. Plant Foods
for Human Nutrition, 68(1), 78–82.
Burkus, Z., & Temelli, F. (2000). Stabilization of emulsions and foams using barley beta-glucan.
Food Research International, 33, 27–33.
Cavallero, A., Empilli, S., Brighenti, F., & Stanca, A. (2002). High (1→3,1→4)- β-glucan barley
fractions in bread making and their effects on human glycemic response. Journal of Cereal
Science, 36, 59–66.
Choi, J. S., Kim, H., Ho Jung, M., Hong, S., & Song, J. (2010). Consumption of barley β-glucan
ameliorates fatty liver and insulin resistance in mice fed a high-fat diet. Molecular Nutrition &
Food Research, 54, 1004.
Crittenden, R., Karppinen, S., Ojanen, S., Tenkanen, M., Fagerstrom, R., Matto, J., … Poutanen,
K. (2002). In vitro fermentation of cereal dietary carbohydrates by probiotic and intestinal
bacteria. Journal of the Science of Food and Agriculture, 82, 781–789.
Dawkins, N. L., & Nnanna, I. A. (1995). Studies on oat gum (1→3, 1→4)-β-d-glucan: Composition,
molecular weight estimation and rheological properties. Food Hydrocolloids, 9(1), 1–7.
Delaney, B., Nicolosi, R. J., Wilson, T. A., Carlson, T., Frazer, S., Zheng, G. H., … Knutson,
N. (2003). Beta-glucan fractions from barley and oats are similarly antiatherogenic in hypercholesterolemic Syrian golden hamsters. Journal of Nutrition, 133, 468–475.
Dongowski, G., Huth, M., Gebhardt, E., & Flamme, W. (2002). Dietary fiber rich barley products
beneficially affect the intestinal tract of rats. Journal of Nutrition, 132, 3704–3714.
Du, B., & Xu, B. J. (2014). Oxygen radical absorbance capacity (ORAC) and ferric reducing
antioxidant power (FRAP) of β-glucans from different sources with various molecular weight.
Bioactive Carbohydrates and Dietary Fibre, 3, 11–16.
Flander, L., Salmenkallio-Marttila, M., Suortti, T., & Autio, K. (2007). Optimization of ingredients and baking process for improved wholemeal oat bread quality. LWT - Food Science and
Technology, 40, 860–870.
Goyal, P., Kumar, V., & Sharma, P. (2007). Carboxymethylation of tamarind kernel powder.
Carbohydrate Polymers, 69(2), 251–255.
Granfeldt, Y., Nyberg, L., & Bjöarck, I. (2008). Muesli with 4 g oat β-glucans lowers glucose
and insulin responses after a bread meal in healthy subjects. European Journal of Clinical
Nutrition, 62, 600–607.
Hallfrisch, J., Schofield, D. J., & Behall, K. M. (2003). Physiological responses of men and women
to barley and oat extracts (NutrimX). II. Comparison of glucose and insulin responses. Cereal
Chemistry, 80, 80–83.
Hlebowicz, J., Darwiche, G., Björgell, O., & Almér, L. (2008). Effect of muesli with 4 g Oat
β-glucan on postprandial blood glucose, gastric emptying and satiety in healthy subjects: A
randomized crossover trial. Journal of the American College of Nutrition, 27(4), 470–475.
Hongbo, T., Yanping, L., Min, S., & Xiguang, W. (2012). Preparation and property of crosslinking
guar gum. Polymer Journal, 44(3), 211.
Izydorczyk, M., & Dexter, J. (2008). Barley β-glucans and arabinoxylans: Molecular structure,
physicochemical properties, and uses in food products—A review. Food Research International,
41(9), 850–868.
Izydorczyk, M., Hussain, A., & MacGregor, A. (2001). Effect of barley and barley components on
rheological properties of wheat dough. Journal of Cereal Science, 34(3), 251–260.
Jenkins, A. L., Jenkins, D. J. A., Zdravkovic, U., Würsch, P., & Vuksan, V. (2002). Depression of
the glycemic index by high levels of β-glucan fiber in two functional foods tested in type-2
diabetes. European Journal of Clinical Nutrition, 56, 622–628.
Jinshui, W., Cristina, M. R., & De-Barbera, C. B. (2002). Effect of the addition of different fibers
on wheat dough performance and bread quality. Food Chemistry, 79, 221–226.
P. Chatur et al.
Brennan, C. S., & Cleary, L. J. (2007). Utilisation of glucagel in the β-glucan enrichment of breads:
A physicochemical and nutritional evaluation. Food Research International, 40(2), 291–296.
Brennan, M. A., Derbyshire, E., Tiwari, B. K., & Brennan, C. S. (2013). Integration of β-glucan
fibre rich fractions from barley and mushrooms to form healthy extruded snacks. Plant Foods
for Human Nutrition, 68(1), 78–82.
Burkus, Z., & Temelli, F. (2000). Stabilization of emulsions and foams using barley beta-glucan.
Food Research International, 33, 27–33.
Cavallero, A., Empilli, S., Brighenti, F., & Stanca, A. (2002). High (1→3,1→4)- β-glucan barley
fractions in bread making and their effects on human glycemic response. Journal of Cereal
Science, 36, 59–66.
Choi, J. S., Kim, H., Ho Jung, M., Hong, S., & Song, J. (2010). Consumption of barley β-glucan
ameliorates fatty liver and insulin resistance in mice fed a high-fat diet. Molecular Nutrition &
Food Research, 54, 1004.
Crittenden, R., Karppinen, S., Ojanen, S., Tenkanen, M., Fagerstrom, R., Matto, J., … Poutanen,
K. (2002). In vitro fermentation of cereal dietary carbohydrates by probiotic and intestinal
bacteria. Journal of the Science of Food and Agriculture, 82, 781–789.
Dawkins, N. L., & Nnanna, I. A. (1995). Studies on oat gum (1→3, 1→4)-β-d-glucan: Composition,
molecular weight estimation and rheological properties. Food Hydrocolloids, 9(1), 1–7.
Delaney, B., Nicolosi, R. J., Wilson, T. A., Carlson, T., Frazer, S., Zheng, G. H., … Knutson,
N. (2003). Beta-glucan fractions from barley and oats are similarly antiatherogenic in hypercholesterolemic Syrian golden hamsters. Journal of Nutrition, 133, 468–475.
Dongowski, G., Huth, M., Gebhardt, E., & Flamme, W. (2002). Dietary fiber rich barley products
beneficially affect the intestinal tract of rats. Journal of Nutrition, 132, 3704–3714.
Du, B., & Xu, B. J. (2014). Oxygen radical absorbance capacity (ORAC) and ferric reducing
antioxidant power (FRAP) of β-glucans from different sources with various molecular weight.
Bioactive Carbohydrates and Dietary Fibre, 3, 11–16.
Flander, L., Salmenkallio-Marttila, M., Suortti, T., & Autio, K. (2007). Optimization of ingredients and baking process for improved wholemeal oat bread quality. LWT - Food Science and
Technology, 40, 860–870.
Goyal, P., Kumar, V., & Sharma, P. (2007). Carboxymethylation of tamarind kernel powder.
Carbohydrate Polymers, 69(2), 251–255.
Granfeldt, Y., Nyberg, L., & Bjöarck, I. (2008). Muesli with 4 g oat β-glucans lowers glucose
and insulin responses after a bread meal in healthy subjects. European Journal of Clinical
Nutrition, 62, 600–607.
Hallfrisch, J., Schofield, D. J., & Behall, K. M. (2003). Physiological responses of men and women
to barley and oat extracts (NutrimX). II. Comparison of glucose and insulin responses. Cereal
Chemistry, 80, 80–83.
Hlebowicz, J., Darwiche, G., Björgell, O., & Almér, L. (2008). Effect of muesli with 4 g Oat
β-glucan on postprandial blood glucose, gastric emptying and satiety in healthy subjects: A
randomized crossover trial. Journal of the American College of Nutrition, 27(4), 470–475.
Hongbo, T., Yanping, L., Min, S., & Xiguang, W. (2012). Preparation and property of crosslinking
guar gum. Polymer Journal, 44(3), 211.
Izydorczyk, M., & Dexter, J. (2008). Barley β-glucans and arabinoxylans: Molecular structure,
physicochemical properties, and uses in food products—A review. Food Research International,
41(9), 850–868.
Izydorczyk, M., Hussain, A., & MacGregor, A. (2001). Effect of barley and barley components on
rheological properties of wheat dough. Journal of Cereal Science, 34(3), 251–260.
Jenkins, A. L., Jenkins, D. J. A., Zdravkovic, U., Würsch, P., & Vuksan, V. (2002). Depression of
the glycemic index by high levels of β-glucan fiber in two functional foods tested in type-2
diabetes. European Journal of Clinical Nutrition, 56, 622–628.
Jinshui, W., Cristina, M. R., & De-Barbera, C. B. (2002). Effect of the addition of different fibers
on wheat dough performance and bread quality. Food Chemistry, 79, 221–226.
P. Chatur et al.