Zheng Qianna, Wang Zheng, Xiong Feiyang, Song Yan, Zhang Guoquan
Northwest A&F University, College of Food Science and Engineering, Yangling 712100, Shaanxi, China.
Food Chem X. 2023 Feb 8;17:100596. doi: 10.1016/j.fochx.2023.100596. eCollection 2023 Mar 30.
Highland barley is increasingly recognized as its nutritional benefits but its structure restricts the development and utilization in the food industry. The quality of highland barley products may be impacted by pearling, an essential step before the hull bran is consumed or further processed. The nutrition, function and edible qualities of three highland barley flour (HBF) with different pearling rates were assessed in this study. The content of resistant starch was the highest when the pearling rate of QB27 and BHB was 4%, while 8% of QB13. Un-pearled HBF showed higher DPPH, ABTS and superoxide radicals inhibition rates. The break rates of QB13, QB27 and BHB obviously decreased from 51.7%, 53.3% and 38.3% to 35.0%, 15.0% and 6.7% respectively at 12% pearling rate. PLS-DA model further attributed the improvement of pearling on noodles quality to the alteration of resilience, hardness, tension distance, breaking rate and water absorption of noodles.
青稞因其营养价值而越来越受到认可，但其结构限制了其在食品工业中的开发和利用。青稞产品的质量可能会受到去皮的影响，去皮是谷壳麸皮被食用或进一步加工之前的关键步骤。本研究评估了三种不同去皮率的青稞粉（HBF）的营养、功能和食用品质。QB27和BHB的去皮率为4%时，抗性淀粉含量最高，而QB13为8%。未去皮的HBF表现出较高的DPPH、ABTS和超氧自由基抑制率。QB13、QB27和BHB的破损率在去皮率为12%时分别从51.7%、53.3%和38.3%明显降至35.0%、15.0%和6.7%。偏最小二乘判别分析（PLS-DA）模型进一步将去皮对面条品质的改善归因于面条弹性、硬度、拉伸距离、破损率和吸水率的改变。
