Summary
This study evaluated a high-β-glucan hull-less barley cultivar (Chifaa) for bulgur production and compared its technological and nutritional quality against standard barley and durum wheat bulgurs. Despite longer cooking time, Chifaa bulgur achieved a glycaemic index of 56.25—close to the low-GI threshold—and retained approximately 3 g of β-glucans per serving, meeting regulatory thresholds for health claims. The findings suggest potential for developing functional cereal products with improved glycaemic and prebiotic properties.
Regional applicability
Whilst this study was conducted in Turkey with Turkish barley cultivars, the findings are relevant to United Kingdom grain breeding and functional food product development. UK regulations align with European health claim standards for β-glucans, and low-glycaemic index cereals are prioritised in UK dietary guidance for metabolic health.
Key measures
Cooking time (minutes); total organic matter (g/100g); total phenolic content (mg/g dry matter); glycaemic index (GI); β-glucan content (g/serving)
Outcomes reported
The study compared technological and nutritional properties of high-β-glucan barley bulgur (cv. Chifaa) against standard barley and durum wheat bulgurs, measuring cooking time, organic matter, phenolic content, and glycaemic index. A functional bulgur product was developed that meets health claim thresholds for β-glucan content per serving.
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