Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles

ABSTRACT: Highlights • Pearling altered the structures and nutrients of highland barley.• QB27 and BHB at 4% PR and QB13 at 8% PR had the highest RS content.• The HBF with 4% PR had the greatest level of total phenol in three varieties.• Resilience, hardness, TD, BR and WA altered noodles quality. 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 Q

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PROVIDER: S-EPMC9945427 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature