Alberta Barley

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Superheated Steam Drying

Based on this research, a technology for barley beta-glucan extraction and concentration has been developed and a patent application has been filed. The technology involves a specific pre-heat treatment to grains, which significantly reduces beta-glucan’s water solubility and viscosity, consequently eliminating the challenges attributed to beta-glucan extraction using water and inclusion in foods. However, when food is cooked before consumption, the viscosity (i.e., physiological efficacy) is restored. The technology facilitates a new delivery method for beta-glucan into foods at higher dosage levels. This could create greater demand for barley beta-glucan from food grade barley, expanding the food barley market and creating profitable opportunities for farmers.

April 1, 2011 – March 31, 2013 (extended to August 2013, report due November 2013)

Alberta Barley Funding: $40,000

Project Partners:

  • Alberta Barley
  • Alberta Innovates Bio Solutions
  • University of Alberta

Project Lead:

Dr. Thava Vasanthan
Professor of Grain Processing Science and Technology
University of Alberta