Research Progress on the Effects of Processing on Nutrients and Biological Activity of Highland Barley

WU Yuqing; ZHANG Jiaqi; FAN Bei; BAO Qijun; YANG Yang; GUO Zibin; WANG Lili; TONG Litao; LIU Liya; LIU Xiaoning; ZHAO Feng; WANG Fengzhong; SUN Jing; LI Da

doi:10.13386/j.issn1002-0306.2022110345

Volume 45 Issue 5

Feb. 2024

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Science and Technology of Food Industry > 2024 > 45(5): 8-17. > DOI: 10.13386/j.issn1002-0306.2022110345

WU Yuqing, ZHANG Jiaqi, FAN Bei, et al. Research Progress on the Effects of Processing on Nutrients and Biological Activity of Highland Barley[J]. Science and Technology of Food Industry, 2024, 45(5): 8−17. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110345.

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Research Progress on the Effects of Processing on Nutrients and Biological Activity of Highland Barley

1.
Department of Biomedicine, Beijing City University, Beijing 100094, China
2.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality & Safety Risk Assessment on Agro-products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
3.
Institute of Economic Crops and Beer Raw Materials, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China

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Received Date: November 30, 2022
Available Online: December 27, 2023

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Abstract

Abstract

Highland barley is the main food of Tibetan people, which is rich in starch, fat, protein, vitamins, dietary fiber, β-glucan, polyphenol, amino acid, etc. Highland barley has widely healthy functions such as hypolipidemic, hypoglycemic, cholesterol lowing, antioxidation, and gastrointestinal regulation, etc. Due to the special characteristics including bran thickness, taste bad, and indigestible of the crude material, as a result that highland barley could be edible after processing. Superheated steam, baking, frying, steaming, boiling, and other hot processing methods as well as germination are common processing methods for highland barley. Different processing steps of highland barley would have a certain impact on the contents and structures of its nutritional compositions, and the biological activities such as hypolipidemic and hypoglycemic are also varied. Therefore, this paper reviews the effects of different processing methods on nutrients and bioactivities of highland barley in recent 10 years, and its variable regular and influencing factors are also discussed. Finally, the development of functional food products of highland barley is prospected. It has certain reference value for the in-depth digging, quality improvement, technological innovation and new product development of highland barley.
- highland barley,
- processing,
- nutritional composition,
- bioactivity,
- variable regular

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References (76)

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