期刊
FOOD CHEMISTRY
卷 346, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128657
关键词
Highland barley; Thermal treatment; Physicochemical; Microstructure; Bioactive components; Antioxidant
资金
- National Natural Science Foundation of China [317 72006]
- program of Collaborative Innovation Center for Modern Grain Circulation and Safety in Jiangsu Province
Highland barley underwent three thermal treatments, resulting in significant changes in properties such as appearance, microstructure, and nutritional composition. Among the treatments, heat fluidization showed the most notable increase in nutritional values, indicating potential for the development of ready-to-eat functional foods.
Highland barley (HB) was subjected to three thermal treatments (heat fluidization, microwave, and baking) and assessed for physicochemical, ultrastructural and nutritional properties. After thermal treatments, the hardness, bulk density, thousand kernel weight, length/breadth ratio, and color difference decreased significantly, while puffing index increased. Meanwhile, the formation of fissure was observed in the appearance. Microstructure images illustrated that numerous micropores were evenly distributed in the endosperm structure, and aleurone layer cells were deformed by compression. Furthermore, a dramatically disruption of endosperm cell walls and slightly deformation of outer layers were observed by confocal laser scanning microscopy. Moreover, a notably decrease in total phenolics (14.02%-36.91%), total flavonoids (25.28%-44.94%), and bound phenolics (8.99%- 27.53%) was detected, while free phenolics (8.81%-43.40%), beta-glucan extractability (4.71%-43.66%), antioxidant activity (71.87%-349.77%), and reducing power (3.05%-56.13%) increased significantly. Greatest increase in nutritional values was caused by heat fluidization, which possessed the potential for development of ready-to-eat functional foods.
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