Xiao Xiang, Li Jiaying, Xiong Hao, Tui Wenxuan, Zhu Ying, Zhang Jiayan
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
Front Nutr. 2022 Feb 10;8:794355. doi: 10.3389/fnut.2021.794355. eCollection 2021.
In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation. Both extrusion and fermentation of barley can lead to the darkening of the color and effectively optimize the palatability by reducing the viscosity. digestion of starch showed that the content of as rapidly digestible starch increased after extrusion and fermentation. The contents of ferulic acid, 2-hydroxybenzoic acid, and caffeic acid decreased after extrusion, while the contents of chlorogenic acid, p-coumaric acid, and ferulic acid increased after fermentation. Basically, the content of all the phenolic showed an increasing trend after digestion. The antioxidant activity decreased after extrusion and increased after fermentation. Therefore, the nutritional composition and properties of barley powder were changed under the two processing methods.
在本研究中，研究了挤压和发酵对大麦粉理化性质及消化特性的影响。结果表明，挤压后酚类、β-葡聚糖、蛋白质和脂质含量降低。发酵后营养成分（脂质除外）含量增加。大麦的挤压和发酵均可导致颜色变深，并通过降低粘度有效优化适口性。淀粉消化情况表明，挤压和发酵后快速消化淀粉含量增加。挤压后阿魏酸、2-羟基苯甲酸和咖啡酸含量降低，而发酵后绿原酸、对香豆酸和阿魏酸含量增加。基本上，所有酚类物质在消化后含量均呈上升趋势。抗氧化活性在挤压后降低，在发酵后增加。因此，在这两种加工方法下，大麦粉的营养成分和性质发生了变化。
