β-Glucan is the effective naturally occurring compound that exists in the grains of Hordeum vulgaris L (barley). β-Glucan is a rich fiber fraction found as glucose polymer in the endosperm cell walls of barley and usually at a level of 2-8 of grain weight. Extraction treatment affected the yield of barley β-glucan (BBG) fiber fraction, and β-glucan recovery efficiency (P ≤ 0.05). Its chemical composition and physical properties make it a functional ingredient which can be used in different healthy food products. Thus its health benefits are linked to its high viscosity and its nature as a soluble dietary fiber.
In this investigation different treatments to extract β-glucan from   barley are examined. Functional properties of extracted β-glucan gum as solubility, viscosity, foaming properties, water hydration and fat absorption capacities are determined. These characteristics make it suitable as a fat replacer in food products. Since cake needs high fat to make, it was chosen and prepared by utilizing β-glucan as fat replacer with different levels, its physical and chemical properties are examined.