| Abstrakt: |
Using whole barley flour as raw material (without adding wheat flour), barley whole-grain nutritive noodles (QN) was prepared, and the nutrient components and physicochemical properties of QN were compared with those of commercial wheat noodles (WN) and commercial barley noodles (QN-1, QN-2 and QN-3). The results showed that compared with commercial noodles, QN had significantly higher protein and dietary fiber content, and nutritional quality was significantly improved. Compared with WN,the cooking loss of QN-2, QN-3 and QN increased by 74. 97%, 48. 04% and 65. 77%, and the water absorption increased by 2. 19%,23. 61% and 7. 34%; The peak viscosity,attenuation value and recovery value of QN increased, and the hot paste stability decreased, therefore, QN was not suitable for long time processing; ΔH of QN decreased significantly, and starch was more gelatinized,which was related to the decrease in the ordered structure of QN starch; QN had loose internal structure and poor taste. Compared with QN-2 and QN-3, the gluten network density of QN was larger, the structure was more uniform and dense. QN could maintain the hardness and elasticity of noodles in the cooking process. Starch digestibility in vitro of 5 kinds of noodles was WN(77. 50%) >QN-1(72. 81%) >QN-2(72. 66%)>QN-3 (63. 88%)>QN(54. 57%). QN had lower starch digestibility and was more suitable for people with high blood sugar. [ABSTRACT FROM AUTHOR] |
