Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies

被引：7

作者：

Ge, Fei ^{[1
]}

Xia, Ruhui ^{[1
]}

Wu, Di ^{[1
]}

Cheng, Weiwei ^{[1
]}

Meng, Linghan ^{[1
]}

Wang, Zhenjiong ^{[1
]}

Tang, Xiaozhi ^{[1
]}

机构：

[1] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Key Laboratory3 Grains & Oils Qual Control & Proc, Nanjing 210023, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 413卷

基金：

中国国家自然科学基金;

关键词：

Highland barley flours; Milling method; Physicochemical properties; Cookies; Digestibility; STARCH DIGESTIBILITY; SIZE DISTRIBUTION; DIETARY FIBER; DOUGH; GLUTEN; RICE; WHEAT; BRAN; DRY; POLYDEXTROSE;

D O I：

10.1016/j.foodchem.2023.135657

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Highland barley (HB) was subjected to dry-, semidry-, wet-milling methods and assessed for flour physico-chemical properties and eating quality of corresponding sugar-free cookies. Results showed that there were significant differences between different milled flours in damaged starch content, particle size, hydration, pasting properties, and color. High a* values and poor hydration/pasting properties of wet-milled flours were associated with its smallest particle size and lowest content of damaged starch (25.3%), beta-glucan (1.87%), and dietary fiber (10.87%), resulting in dark brown color, slightly high spread ratio, low hardness, and fast digestibility of the corresponding cookies. Conversely, the low digestibility of the cookies (predicted glycemic index 58.85) pre-pared from dry-milled flours was attributed to the higher content of dietary fiber, beta-glucan and V-type starch -lipid complex, which would affect enzyme accessibility and may be beneficial for making HB sugar-free cookies. This study is expected to promote the development of HB functional foods.

引用

页数：9