AI Article Synopsis
- Highland barley (HB) was subjected to three thermal treatments (heat fluidization, microwave, and baking) to evaluate its physicochemical, structural, and nutritional properties, revealing significant changes in texture and appearance.
- After treatment, HB showed decreased hardness, bulk density, and color difference, alongside an increased puffing index and formation of fissures, with a notable distribution of micropores in the endosperm and deformation of aleurone cells.
- Nutritional analysis indicated a reduction in total phenolics and flavonoids while free phenolics, β-glucan extractability, antioxidant activity, and reducing power significantly increased, especially with heat fluidization, making it promising for ready-to-eat functional foods.
Article Abstract
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%), β-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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| http://dx.doi.org/10.1016/j.foodchem.2020.128657 | DOI Listing |
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