Abstract: The invention relates to methods for preparing a beverage comprising at least 2 g/L ?-glucan, wherein said ?-glucans have an average molecular weight in the range of 80 to 200 kDa. The methods involve mashing barley kernels comprising at least 10% ?-glucans and having a ratio of DP3/DP4 in said ?-glucan of at least 3 in the presence of ?-amylase and endo-1,3(4)-?-glucanase activity. The beverages have a viscosity providing a good mouth-feel, and at the same time they comprise ?-glucans, which are able to aid in lowering LDL cholesterol levels. The beverages are generally stable and can be stored for months at room temperature without a significant decrease in ?-glucan content.

Abstract: The invention relates to methods for preparing a beverage comprising at least 2 g/L ?-glucan, wherein said ?-glucans have an average molecular weight in the range of 80 to 200 kDa. The methods involve mashing barley kernels comprising at least 10% ?-glucans and having a ratio of DP3/DP4 in said ?-glucan of at least 3 in the presence of ?-amylase and endo-1,3(4)-?-glucanase activity. The beverages have a viscosity providing a good mouth-feel, and at the same time they comprise ?-glucans, which are able to aid in lowering LDL cholesterol levels. The beverages are generally stable and can be stored for months at room temperature without a significant decrease in ?-glucan content.

Abstract: The present invention relates to seed products from seeds having low starch (e.g., 25-40%) and high ?-glucan (e.g., 10-25%), particularly from seeds with moderate amylose levels, particularly from mutated seeds (e.g., in which the AGPase gene is mutated), methods of preparing such products, methods for screening for seeds, ?-glucan preparations and novel seeds having low starch and high ?-glucan.