A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour

Li, Meng-jia; Wang, Haoran; Tong, Li‐Tao; Fan, Bin; Yang, Xijuan; Sun, Ruo-qi; Liu, Liya; Wang, Fengzhong; Wang, Lili

doi:10.1016/j.jcs.2021.103404

Cited by 15 publications

(21 citation statements)

References 26 publications

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“…The complete endosperm cell structure could be observed. The structure was wrapped with discoid (type A) and small spherical (type B) starch granules and flocculent crimped protein bodies ( Figure 1 (A1,A2)), which is consistent with the research results of Yi-peng Bai and Meng-jia Li [ 7 , 8 ]. After different thermal treatments, the internal structure of highland barley changed to varying degrees ( Figure 1 (B2–E2)).…”

Section: Resultssupporting

confidence: 87%

“…The diffraction peaks near 17° and 18° were connected double peaks; two single peaks appeared at 15° and 23° (2θ); there was a weak diffraction peak at 2θ 20°. The above are the XRD spectrum characteristics of A-type crystalline starch, which are the same as those of seed starch of other cereal crops [ 7 ].…”

Section: Resultsmentioning

confidence: 99%

“…There was no significant difference in the L* value of whole grain HB flour after sand-roasting, far-infrared baking, and extrusion ( p ˃ 0.05), yet higher than that of highland barley flour after steam explosion. This effect may have been caused by the different heating mechanisms of the selected heating methods [ 7 , 16 ]. The decrease in L* value of whole grain HB flour after thermal treatment was primarily caused by the oxidative degradation, browning, and Maillard reaction of anthocyanins and pigments, or other phenolic compounds found in highland barley.…”

Section: Resultsmentioning

confidence: 99%

“…It is a type of instant food that has unique local characteristics [ 1 ]. Studies have indicated that this method can improve the color, aroma, taste, and texture of agricultural products, increase their volume, crispness, digestibility, and shelf life [ 5 , 6 ], as well as improve the chewiness of highland barley [ 7 ], the content of free phenol, and the extraction rate of β-glucan [ 8 ]. With the advantages of short treatment time and high efficiency, infrared heating will cause changes in the porous structure and physical properties such as swelling, bulk density, hardness, and color of shell-less barley [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…Steam explosion will lead to significant changes in the structure and physical properties of grain starch and improve water absorption and water-holding capacities of cereal grain and flour [ 8 ]. Wang Lili compared and concluded that microwaving, baking, and superheated steam treatment reduced the breakdown viscosity of whole grain HB flour, while also killing enzymes in highland barley grain, resulting in changes in its structure, physicochemical properties, and functional properties [ 7 ]. In addition, different thermal treatments can change the structure of highland barley starch and protein, and alter the physicochemical properties of highland barley flour [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour

Dang¹,

Zhang

et al. 2022

Foods

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In this study, to improve the processing performance of whole grain highland barley flour (whole grain HB flour), they were prepared by sand-roasting, far-infrared baking, steam explosion, and extrusion, and the effects of on functional properties and storage characteristics were measured. The results indicated that sand-roasting, far-infrared baking, and steam explosion all caused cracks and honeycomb structures in the outer layer and endosperm of the highland barley. The XRD analysis results indicated that highland barley starch treated by far-infrared baking exhibited typical A-type crystal structure, while sand-roasting, steam explosion, and extrusion presented the typical V-type. The results of DSC analysis revealed that the onset temperature (To), peak temperature (Tp), gelatinization enthalpy (ΔH), peak viscosity (PV), trough viscosity (TV), and final viscosity (FV) decreased significantly, while the swelling power, water-holding capacity and oil-holding capacity increased significantly. During the storage period, the moisture content and lipase activity of the whole grain HB flour after thermal treatment remained at a low level; the fatty acid value, peroxide value, and malondialdehyde value increased; finally, the cooked whole grain HB flour was unstable during storage. The functional properties of whole grain HB flour can be improved by steam explosion, and will then have better storage stability.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour

Dang¹,

Zhang

et al. 2022

Foods

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Effects of milling condition on nutritional, physicochemical, and textural properties of highland barley grains

Liu

Deng

et al. 2023

Cereal Chem

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Background and Objectives: A lower degree milling to obtain cereal grains with acceptable cooking qualities was recommended for the higher retainment of bioactive compounds. The aim of this work was to investigate effects of milling condition on nutritional, physicochemical and cooking qualities of highland barley (HB) grains.Findings: Effects of tempering results showed that increased water addition amount caused decrease in degree of milling (DOM) and increase in head rice yield (HRY). Effects of milling condition results showed that activities of polyphenol oxidase (PPO) and peroxidase (POD) showed significantly decreasing tendency as DOM increased. When DOM increased from 0% to 8%, the POD activity decreased from 140 to 3.75 Ug −1 min −1 , with inactivation rate of 97.3%. Milling also witnessed a 70.1% reduction of PPO activity, from 27.74 to 8.30 Ug −1 min −1 . Pasting results showed that viscosity parameters gradually increased and pasting temperature decreased as DOM increased. Texture results showed that the hardness, gumminess and chewiness of HB grains gradually decreased with the increase of DOM, while there was no significant difference in resilience, adhesiveness and springiness.Conclusions: Based on the nutritional, physicochemical and cooking qualities of HB grains, the optimal milling condition of HB grains was fixed at 6% of tempering water, 10 min of tempering time and 10% of DOM.

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Influence of superheated steam treatment on physicochemical, edible, and storage characteristics of highland barley grains

Liu

Deng

et al. 2023

Cereal Chem

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Background and Objectives: The effects of superheated steam (SS) processing conditions on physicochemical properties and edible qualities of highland barley (HB) grains are still not clear enough. The storage stability of SS treated HB grains is also need to be verified through long-term storage. Effects of SS treatment on physicochemical, edible and storage properties of HB grains were investigated.Findings: SS processing significantly reduced peroxides and polyphenol oxidase activities. Pasting properties showed that SS treatment resulted in significant increase of viscosity parameters. With improved hardness, gumminess, chewiness, and decreased cooking loss, the cooking and textural qualities were improved by SS processing. Storage properties showed that SS processing inhibited the increase of free fatty acid value, peroxide value and carbonyl value during storage, indicating that the oxidative rancidity of HB grains was retarded.SS treatment also maintained the water hydration properties, pasting properties, and textural properties during 6 months of storage. Conclusions: SS treatment significantly improved the edible and storage properties of HB grains.

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A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour

Cited by 15 publications

References 26 publications

Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour

Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour

Effects of milling condition on nutritional, physicochemical, and textural properties of highland barley grains

Influence of superheated steam treatment on physicochemical, edible, and storage characteristics of highland barley grains

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