Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

Xiao, Xiang; Xiong, Hao; Tui, Wenxuan; Zhu, Ying; Zhang, Jiayan

doi:10.3389/fnut.2021.794355

Cited by 13 publications

(14 citation statements)

References 51 publications

(60 reference statements)

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“…Nevertheless, compared with EBF, the water solubility index of EFBF was reduced, indicating that the degree of gelatinization of fried barley flour was lower than that of extruded barley flour. The starch and protein were degraded; therefore, the ability to bind water was improved (Xiao et al, 2022). The water solubility index and water absorption index of barley flour with different processing methods provided the basis for the study of water holding capacity and cooking loss rate of sausage.…”

Section: Results and Analysismentioning

confidence: 99%

“…Extruded BF (EBF): The extrusion and puffing machine was used for processing. The processing conditions were as follows: sleeve temperature was 150°C, material moisture content was 25%, screw speed was 45 Hz, feeding speed was 35 Hz, and then the powder was ground and passed through a 100‐mesh sieve (Xiao et al, 2022).…”

Section: Methodsmentioning

confidence: 99%

“…Then, the samples were centrifuged at 4000 rpm for 10 min, dried the supernatant in an oven at 105°C, and then weighed. Afterward, the centrifuge tube and the precipitated gel were weighed (Xiao et al, 2022). The calculation formulae are:

\text{Water}\,\text{absorption}\,\text{index}\,( \% )=\frac{\text{Gel}\,\text{weight}\,({\rm{g}})}{\text{Sample}\,\text{dry}\,\text{weight}\,({\rm{g}})}\times 100 \% ,

\text{Water}\,\text{solubility}\,\text{index}\,( \% )=\frac{\text{Supernatant}\,\text{dry}\,\text{weight}\,({\rm{g}})}{\text{Sample}\,\text{dry}\,\text{weight}\,({\rm{g}})}\times 100 \% .

…”

Section: Methodsmentioning

confidence: 99%

“…Determination of protein: Kjeldahl method of nitrogen determination. Determination of starch content: the enzyme hydrolysis (Xiao et al, 2022).…”

Section: Methodsmentioning

confidence: 99%

Section: Water Solubility Index and Water Absorption Index Of Barley ...mentioning

confidence: 99%

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Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage

Zhu

Huang

Jia

et al. 2022

Food Bioengineering

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Physicochemical properties of three types of barley flour, whole barley flour (BF), electromagnetic stir-frying whole barley flour, and extruded whole barley powder (EBF), and their potential application in emulsion type sausage were evaluated in this study. The water solubility index, water absorption index, and pasting properties of barley flour treated by different processing technologies were significantly different. The EBF has the highest water solubility index (12.67%) and water absorption index (503.20%), and with the minimum peak viscosity (2593.67 cp) and pasting temperature (50.20°C). The water-holding capacity and cooking loss of emulsified sausage improved significantly after adding the barley flour processed by different methods, especially the 9%BF substitution, the pressure water loss rate and cooking loss rate were reduced to 5.32% and 14.52%, respectively. The emulsified sausage added with BF indicated better color quality and texture properties comparable with the control. Scanning electron microscopy also showed that the addition of three kinds of barley flour in sausage formation led to a difference in the microstructure of the sausages. This study suggested that barley flour improved the physicochemical and textural properties of the emulsified sausage.

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Section: Results and Analysismentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

\text{Water}\,\text{absorption}\,\text{index}\,( \% )=\frac{\text{Gel}\,\text{weight}\,({\rm{g}})}{\text{Sample}\,\text{dry}\,\text{weight}\,({\rm{g}})}\times 100 \% ,

\text{Water}\,\text{solubility}\,\text{index}\,( \% )=\frac{\text{Supernatant}\,\text{dry}\,\text{weight}\,({\rm{g}})}{\text{Sample}\,\text{dry}\,\text{weight}\,({\rm{g}})}\times 100 \% .

…”

Section: Methodsmentioning

confidence: 99%

“…Determination of protein: Kjeldahl method of nitrogen determination. Determination of starch content: the enzyme hydrolysis (Xiao et al, 2022).…”

Section: Methodsmentioning

confidence: 99%

Section: Water Solubility Index and Water Absorption Index Of Barley ...mentioning

confidence: 99%

See 3 more Smart Citations

Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage

Zhu

Huang

Jia

et al. 2022

Food Bioengineering

Self Cite

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Impact of solid‐state fermentation by Aspergillus niger 4Q and Cyberlindnera fabianii J2 on antioxidant and flavor properties of whole grain barley

et al. 2023

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Background and Objectives Aspergillus niger 4Q and Cyberlindnera fabianii J2 were isolated from a traditional Chinese sweet rice wine starter because of their better fermentation characteristics and sensory properties of final products. To understand the impacts of the cofermentation with Aspergillus niger 4Q and Cyberlindnera fabianii J2 in a solid state on the nutritional and physico‐chemical properties of whole grain barley, yellow barley and black barley were used as raw materials. Content of chemical and nutritional compositions, in vitro antioxidant activity, color, and volatile flavor compound analysis of untreated, cooked and fermented barley samples were evaluated. Findings The contents of total phenolic compounds, total flavonoids, and anthocyanin of black barley were 1.25 times, 1.21 times, and 2.05 times higher than those in yellow barley (p < .05). After fermentation, the proteins, water‐soluble dietary fiber, and β‐glucan contents of both black barley and yellow barley samples were about respectively 1.3 times, 4.6 times, and 1.2 times higher than those in raw materials (p < .05). Total proportion of phenolic compounds and flavonoids, along with the antioxidant capacity, free radical scavenging rate and Fe2+ chelating activity were significantly increased (p < .05). Lighter and brighter color were observed in fermented barleys which might be credit to the reduced anthocyanins. The acidic methyl esters, uniquely existed in untreated barley, were transformed into acetate esters after fermentation. Ethyl 3‐methyl‐acetate, with a fruity aroma, was the major proportion of esters in fermented barley, endued the unique flavor to fermented barley. Conclusions Solid‐state fermentation of yellow barley and black barley by A. niger 4Q and C. fabianii J2 could effectively improve their nutritional and physico‐chemical properties. Significance and Novelty This study may contribute to providing a solution for improving the nutritional and sensory preterits of whole grain barley, as well as a theoretical support for promoting the direct utilization of barley in food processing.

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The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage

Cheng,

Yu,

Xia

et al. 2024

Cereal Chem

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Background and ObjectivesProbiotic fermentation may contribute to enhancing the flavor and nutrients of grain beverages. The aim of this study was to investigate the effect of Lactococcus lactis (L. lactis CICC 23610) fermentation on the physicochemical properties, flavor formation, and metabolomics of oat beverages.FindingsResults showed that L. lactis CICC 23610 grew rapidly in oat substrate and brought a surge in acidity, apparent viscosity, and β‐glucan content. The final amount of lactic acid, sweet amino acids, and umami amino acids metabolites was also increased. Meanwhile, 15 volatile flavor components (VFCs) were identified as key aroma compounds in fermented oat beverages. The levels of 2,3‐butanedione, propionic acid, hexanoic acid, and heptanone rose, giving the beverage a tart, creamy, and sweet flavor, and the undesirable odors of hexanal, n‐octanal, nonanal, and 2‐pentylfuran were reduced. In addition, significant differences in metabolites based on untargeted metabolomics analyses of oat beverages before and after fermentation were mainly focused on organic acids, fatty acids, and short peptides. The sensory analysis showed that the overall acceptability of fermented oat beverages was significantly improved.ConclusionsIt could be concluded that the effects of free amino acids (FAAs), organic acids, and VFCs on flavor were mainly reflected in three indicators of odor, acidity, and umami.Significance and NoveltyThe encouraging results confirmed that probiotic fermentation is a promising method to enhance the overall quality of oat beverages, providing valuable insights into future industrial upgrades of grain beverages.

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Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

Cited by 13 publications

References 51 publications

Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage

Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage

Impact of solid‐state fermentation by Aspergillus niger 4Q and Cyberlindnera fabianii J2 on antioxidant and flavor properties of whole grain barley

The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage

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