The importance of anthocyanins to the total antioxidant capacity of various fruits and vegetables has been well established, but less attention has been focused on cereal grains. This study investigated the antioxidant capacity and anthocyanin composition of a bran-rich pearling fraction (10% outer kernel layers) and whole kernel flour of purple (CI-1248), black (PERU-35), and yellow (EX-83) barley genotypes. HPLC analysis showed that as much as 6 times more anthocyanin per unit weight (microg/g) was present in the bran-rich fractions of yellow and purple barley (1587 and 3534, respectively) than in their corresponding whole kernel flours (210 and 573, respectively). Delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, petunidin 3-glucoside, and cyanidin chloride were positively identified in barley, with as many as 9 and 15 anthocyanins being detected in yellow and purple barley, respectively. Antioxidant activity analysis showed that the ORAC values for the bran-rich fractions were significantly (p < 0.05) higher than for the whole kernel flour.

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Durum wheat samples (three varieties), milled to yield straight‐grade and patent flours, were processed into YANs. CWHWS and CWRS flours, customarily employed to make noodles, were included for comparative purposes. Uniaxial stress relaxation parameters, %SR, K1 and K2, derived from Peleg's model, were determined for all cooked noodles. Analysis of variance indicated a significant durum sample effect (P < 0.0001) on all three parameters. Significant differences (P = 0.05) were observed among all three CWHWS parameters and the durum flour samples, but not for CWRS. Significant correlations were detected among the three stress relaxation parameters and empirical texture measurements: RTC, REC and MCS. Flour yield exhibited a significant effect (P = 0.05) on %SR, K1 and K2, which was not detected using the empirical texture measurements. The uniaxial stress relaxation test provides a complementary, discriminating method for YAN texture measurement. PRACTICAL APPLICATIONS This describes the use of uniaxial compression to characterize and discriminate Asian noodle quality texture parameters on the basis of rheological principles. It demonstrates the discriminatory power of three parameters to discern similar noodle flour sources. The technique and parameters are simple to calculate and are well correlated with traditional empirical texture measurements.

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