Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions

Abstract

Highland barley (HB) is commonly milled into flour for direct consumption or further processed with other food formulations. Nevertheless, the association between milling and HB flour properties remains lacking. This work studied the effect of particle sizes (coarse, 250–500 μm; medium, 150–250 μm; fine, <150 μm) on physicochemical and nutritional properties of raw and sand-roasted HB flour. Gelatinization enthalpy decreased with increasing particle sizes of raw HB flour, while no endothermic transitions were observed in sand-roasted flour. Sand roasting destroyed starch granules and decreased short-range molecular order. Starch digestibility increased while total short-chain fatty acids (SCFAs) production decreased with decreasing particle sizes in all samples. The relative crystallinity of sand-roasted HB flour decreased by 80–88% compared with raw samples. Sand roasting raised in vitro starch digestibility, while total SCFAs during in vitro fecal fermentation decreased. Sand-roasted HB flour with particle sizes <150 μm had the highest starch digestibility (94.0%) but the lowest production of total SCFAs (1.89–2.24 mM). Pearson’s correlation analysis confirmed the relationship between the nutritional qualities of HB flour and milling.

Physicochemical, structural, and rheological properties of Colombian hawthorn yam (Dioscorea rotundata) flour: a product for food sovereignty

“…3d); the deviation is in the range from 27µm to 43µm (< 10%). Obtained results were lower than those reported for freeze-dried potato our (56.51 to 307.53 µm) [33], roasted Highland Barley Flour (< 150 µm) [34], and amaranth our (380 µm) [35]. The structure and morphological characteristics of the our granules are then affected by the origin, agronomy, and processing conditions of yams prominently due to the distinct characteristics and potential applications.…”

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

“…Meanwhile, the b * value of the black cultivar appeared to have an approximate variation with its L * value during the roasting treatment. Roasting-induced increases in a * and b * values had been reported in the cases of highland barley flour, wheat, and sesame seeds, suggesting that the enhancement of redness and yellowness was primarily attributed to the formation of brown pigments derived from the Maillard reaction [ 1 , 32 , 33 ]. Moreover, the b * value was revealed to be less affected by roasting temperature, consistent with the findings presented in Table 1 .…”

“…nudum Hook. f.), one of the variations of the Gramineae family, is widely cultivated in the Qinghai–Tibet Plateau region of China for centuries [ 1 ]. Traditionally, it is consumed as an essential staple food and animal feed for local Tibetans [ 2 ].…”

Chlorella pyrenoidosa Polysaccharides as a Prebiotic to Modulate Gut Microbiota: Physicochemical Properties and Fermentation Characteristics In Vitro

“…The in vitro fermentation of CPP was conducted under anaerobic conditions based on the methods previously reported [ 25 ]. The fresh feces were collected from five healthy adults (20–26 years old, two females and three males) who had no history of gastrointestinal diseases and did not receive any treatment with antibiotics within the preceding 3 months.…”