Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles

Zheng, Qianna; Wang, Zheng; Xiong, Feiyang; Song, Yi; Zhang, Guoquan

doi:10.1016/j.fochx.2023.100596

Cited by 5 publications

(3 citation statements)

References 36 publications

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“…Its lower resilience was related to the lower hardness as a result of excessive water absorption of noodles (Section Cooking quality of noodles). Noodles' resilience was strongly positively correlated with slowly digestible starch content (that might relate to rigid crystal's formation) (Zheng et al ., 2023). Whether the crystalline structure of BRG determined its noodles' resilience needed to be further confirmed.…”

Section: Resultsmentioning

confidence: 99%

Comparative study on the quality characteristics of wheat‐based broken rice noodles from different rice varieties

Li,

Wang,

Ren

et al. 2024

Int J of Food Sci Tech

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SummaryMaking noodles based on broken rice (BR) is a green approach to promote the utilisation of rice byproducts (the underutilised bio‐materials with vast annual production). In this study, BR of Indica, Japonica and Glutinous varieties were semi‐dry milled to yield flour (BRI, BRJ and BRG). They were substituted for wheat flour at the level of 10% to prepare W‐BRI, W‐BRJ and W‐BRG noodles respectively. Among three varieties, BRG showed greatest whiteness, highest relative crystallinity and lowest pasting viscosities. Substitution of all BR flours decreased percentage of α‐helix but increased β‐sheet in fresh noodles. BRG substitution markedly enhanced the binding tightness of water to gluten or starch. Owing to the strongest swelling power and lowest pasting temperature (59.1 °C) of BRG, W‐BRG noodles showed shortest cooking time and highest cooking yield (190.64%). All noodles were sensorily acceptable, among which W‐BRG noodles had the greatest softness and least stickiness. W‐BRJ noodles presented more uniform and tightly packed microstructure, which might explain their lowest cooking loss (6.65%) and greater springiness. W‐BRI dough sheet had the most viscoelastic, and its noodles had the highest cohesiveness (0.65). Selective utilisation of rice variety is crucial for producing noodles with characteristic quality.

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Section: Resultsmentioning

confidence: 99%

Comparative study on the quality characteristics of wheat‐based broken rice noodles from different rice varieties

Li,

Wang,

Ren

et al. 2024

Int J of Food Sci Tech

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“…Recently studies showed the possibility to use unripe banana flour as a prebiotic ingredient [15,16]. In this context, food products based on β-glucans as a prebiotic effect are greatly dependent on barley flour [17][18][19]. Also, Barley grain soluble β-glucans have been shown to improve lipid metabolism, lower plasma cholesterol, lower the glycemic index, reduce lipid and bile acid absorption, and stimulate the immune system [20].…”

Section: Egyptian Journal Of Chemistry Http://ejchemjournalsekbeg/mentioning

confidence: 99%

Technology application and biological response of prebiotic/gluten-free snack rolls processed by value-added composite flour in normal and celiac-diseased rats

Mohamed,

Abozed,

Salama

et al. 2023

Egypt. J. Chem.

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This study aimed to formulate novel snack rolls that are both prebiotic and gluten-free by incorporating value-added composite flours, including rice flour (RF), barley flour (BF), tiger nut flour (TF), and green banana flour (GBF), to enhance the individuals with celiac disease. Physical properties, baking quality, sensory acceptability, and chemical properties were evaluated for the prebiotic formula (P) and prebiotic/gluten-free formula (P/GF). For the in vivo study, two different protocols were used: first protocol the rats were allocated into three distinct groups, each consisting of six rats: the normal control, group (1) fed on prebiotic formula, and group (2) fed on prebiotic/gluten-free formula. The second protocol concluded three groups of six rat pups, each selected for celiac disease induction, a normal control, a diseased group, and a treatment group fed on a prebiotic/gluten-free formula. Results proved that green bananas and tiger nut flours could have functional uses in the food industry and be applied as good ingredients for healthy food products. The biological findings revealed that both formulas improved the rats' health and can be effective in treating celiac disease. In conclusion, prebiotic and prebiotic/gluten-free formulas are considered safe and healthy for celiac disease patients.

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“…Calon pembeli bisa membeli dua buah mie yaitu mie A dan mie B sehingga konsumen bisa terpenuhi kebutuhan gizinya. Pembelian beberapa mie dengan perbedaan kandungan nutrisi dapat membuat konsumen terpenuhi tingkat kebutuhan nutrisinya (Zheng et al, 2023).…”

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Noodle Grouping Based on Nutritional Similarity with Hierarchical Cluster Analysis Method

2023

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Everyone in the world definitely needs nutritious food. Therefore consumers must be smart in choosing nutritious foods. Noodles are a type of food that is popular in Indonesia. The purpose of this study was to classify fourteen types of noodle brands based on the similarity in the amount of nutritional content in each component. The method used in this study is a hierarchical cluster type analysis method with the SPSS software tool. The results showed that the fourteen types of noodles can be classified into clusters between two and four. Classification into two clusters shows that there are four types of noodle brands that are nutritionally similar in one cluster A and there are ten types of noodle brands that are similar in nutritional content in one cluster B.

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Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles

Cited by 5 publications

References 36 publications

Comparative study on the quality characteristics of wheat‐based broken rice noodles from different rice varieties

Comparative study on the quality characteristics of wheat‐based broken rice noodles from different rice varieties

Technology application and biological response of prebiotic/gluten-free snack rolls processed by value-added composite flour in normal and celiac-diseased rats

Noodle Grouping Based on Nutritional Similarity with Hierarchical Cluster Analysis Method

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