Differential Effects of Household Thermal Processing on Extractable β-Glucan and Total Resistant Starch Across Processed Barley Forms

Barley (Hordeum vulgare L.) is rich in β-glucan and resistant starch, key functional carbohydrates that are determinants of metabolic health. However, evidence on the effects of household processing on these fractions across barley forms remains limited. This study evaluated soaking and four household thermal processing methods (pressure cooking, microwave cooking, boiling, and dry roasting) on extractable β-glucan and total resistant starch in pearled barley, barley grits and barley flour. Pressure cooking produced the highest observed extractable β-glucan in pearled barley (6.40 ± 0.22 vs. raw 4.24 ± 0.17 g/100 g) and grits (5.80 ± 0.17 vs. raw 5.31 ± 0.27 g/100 g), whereas boiling was associated with highest extractability in flour (5.20 ± 0.17 vs. raw 4.59 ± 0.23 g/100 g). Soaked pressure cooking resulted in greater total resistant starch content in pearled barley (8.02 ± 0.11 vs. raw 5.24 ± 0.04 g/100 g) and grits (5.33 ± 0.09 vs. raw 2.10 ± 0.13 g/100 g), while non-soaked boiling showed a greater response in flour (1.07 ± 0.04 vs. raw 0.22 ± 0.01 g/100 g). The exploratory findings suggest that barley form may influence the response of functional carbohydrates to household thermal processing. Translating these outcomes into metabolic benefits requires further physicochemical, metabolic, and physiological validation.