Extrusion cooking increased the TDF of barley flours.
The TDF increase in waxy-CDC-Candle barley was mainly due to an increase in SDF. For Phoenix, the increase in both IDF and SDF contributed to the
increased TDF content. The change in dietary fiber
profile during extrusion of barley flour may be attributed,
primarily, to a shift from IDF to SDF, as well as
the formation of RS3 and ‘‘enzyme resistant indigestible
glucans’’ formed by transglycosidation.