Wu Guiyun, Wang Lili, Wang Xueqing, Dang Bin, Zhang Wengang, Yang Jingjing, Jia Lang, Wei Jinbian, Han Zhihui, Chen Xiaopei, Li Jingfeng, Yang Xijuan, Wang Fengzhong
College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Foods. 2025 Jun 20;14(13):2163. doi: 10.3390/foods14132163.
This study comprehensively assessed the effects of ten highland barley varieties on the quality and digestibility of noodles. The characteristics of highland barley flour, including proximate composition, pasting properties, and dough mixing behavior, were analyzed. The quality of the resulting noodles was evaluated through cooking and textural property analysis. The digestion characteristics of the noodles were determined to evaluate the starch hydrolysis rate and glycemic index (GI). Additionally, a correlation analysis was conducted among the proximate composition of highland barley flour, the characteristics of flour, and the quality of noodles. The results demonstrate that Chaiqing 1 exhibited superior performance in terms of flour quality and noodle texture compared to other varieties. The noodles produced from this variety possessed an outstanding texture, with moderate hardness and excellent elasticity. Additionally, its noodles also exhibited superior cooking resistance and low cooking loss. Nutritionally, the moderate estimated glycemic index (eGI) and high resistant starch (RS) content of Chaiqing 1 were beneficial for intestinal health. Ximalaya 22 showed good processing performance but slightly inferior texture, whereas Kunlun 14 had a high dietary fiber content, which resulted in noodles prone to breaking. Through a comprehensive variety comparison and screening, Chaiqing 1 emerged as the preferred choice for producing high-quality highland barley noodles. Furthermore, correlation analysis revealed that dietary fiber was significantly and positively correlated with water absorption, stability time (ST), and hardness ( < 0.01). Amylose content was associated with peak temperature and breakdown viscosity. This study provides valuable insights into the selection of highland barley varieties for noodle production.
本研究全面评估了10个青稞品种对面条品质和消化率的影响。分析了青稞粉的特性，包括近似成分、糊化特性和面团搅拌行为。通过烹饪和质地特性分析对面条品质进行评估。测定面条的消化特性以评估淀粉水解率和血糖指数（GI）。此外，还对青稞粉的近似成分、面粉特性和面条品质进行了相关性分析。结果表明，与其他品种相比，柴青1号在面粉品质和面条质地方面表现优异。该品种制作的面条质地出众，硬度适中且弹性极佳。此外，其面条还具有出色的耐煮性和低煮损率。在营养方面，柴青1号适中的估计血糖指数（eGI）和高抗性淀粉（RS）含量对肠道健康有益。喜马拉雅22号加工性能良好但质地稍逊，而昆仑14号膳食纤维含量高，导致面条易断。通过全面的品种比较和筛选，柴青1号成为生产高品质青稞面条的首选。此外，相关性分析表明，膳食纤维与吸水率、稳定时间（ST）和硬度呈显著正相关（<0.01）。直链淀粉含量与峰值温度和崩解粘度相关。本研究为面条生产中青稞品种的选择提供了有价值的见解。
