The method employed was the enzymatic one recommended by de AOAC for the determination of beta-glucans in cereals and in foodstuffs containing cereals in their formulation. The method, using lichenase (EC 3.2.1.73) and beta-glucosidase (EC 3.2.1.21) for the hydrolysis of beta-glucans, is quick and easy to execute, but is specific for beta-glucans with beta(1->3) and beta(1->4) bonds. The Agronomic Institute of Campinas (IAC) supplied the seeds analyzed, and the foodstuffs were acquired in supermarkets. Oat and barley are the grains with the highest content of beta-glucans. In the oats, the determined values were 6.48 and 5.94%. In the 10 cultivars of barley, the content of beta-glucans varied between 2.04 and 9.68%. Wheat and triticale had beta-glucans contents lower than 1%. Commercial products had contents of beta-glucans according to the kind of cereal used in their formulas. The beta-glucans are potential functional ingredients, and the convenience or not, of stimulating their incorporation in foodstuffs must be further considered. The protein contents were the most important variation of cereals and that was reflected in foodstuffs too.
beta-glucans; cereals; oat; barley; composition; soluble fiber; functional foods or ingredients
