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

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;...
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Autor*in:	Zixuan Zhao [verfasserIn] Jian Ming [verfasserIn] Guohua Zhao [verfasserIn] Lin Lei [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	highland barley flour particle sizes in vitro starch digestibility in vitro fermentation

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 11(2022), 3, p 287
Übergeordnetes Werk:	volume:11 ; year:2022 ; number:3, p 287

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DOI / URN:	10.3390/foods11030287

Katalog-ID:	DOAJ046162577

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520			\|a 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.
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language	English
source	In Foods 11(2022), 3, p 287 volume:11 year:2022 number:3, p 287
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authorswithroles_txt_mv	Zixuan Zhao @@aut@@ Jian Ming @@aut@@ Guohua Zhao @@aut@@ Lin Lei @@aut@@
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callnumber-first	T - Technology
author	Zixuan Zhao
spellingShingle	Zixuan Zhao misc TP1-1185 misc highland barley flour misc particle sizes misc in vitro starch digestibility misc in vitro fermentation misc Chemical technology Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions
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topic_title	TP1-1185 Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions highland barley flour particle sizes in vitro starch digestibility in vitro fermentation
topic	misc TP1-1185 misc highland barley flour misc particle sizes misc in vitro starch digestibility misc in vitro fermentation misc Chemical technology
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title	Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions
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title_full	Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions
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title_sort	color, starch digestibility, and in vitro fermentation of roasted highland barley flour with different fractions
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title_auth	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.
abstractGer	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.
abstract_unstemmed	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.
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title_short	Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions
url	https://doi.org/10.3390/foods11030287 https://doaj.org/article/b1b18f5e20dc4a2688a646fc33a5f025 https://www.mdpi.com/2304-8158/11/3/287 https://doaj.org/toc/2304-8158
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Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions

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