2.2. Extraction, determination, and modification of dietary fiber

The fiber extraction and fractionation was conducted as reported by Southgate (¹⁹⁷⁷) with slight modifications. The concentrations of acidic solution for the extraction of dietary fiber were adjusted to 1.50% as compared to 1.25% used in the previous studies. The contents of IDF, SDF, and total dietary fiber (TDF) were determined according to the enzymatic gravimetric method 991.43 of AOAC (²⁰⁰⁵). For modification, grains were ground through a plate mill, obtaining the whole flour (WF). After grinding, WF was sieved, boiled, and cooked using pressure cooker. In the last stage, both barley cultivars were roasted (Pushparaj & Urooj, ²⁰¹¹). All these samples were collected separately to check the influence of each processing stage. Later, the four thermal treatments, that is, soaking, cooking and soaking, cooking of nonsoaked barley, and canning were applied following the protocols by Kutos, Golob, Kac, and Plestenjak (²⁰⁰³).