Optimization of fermentation process of highland barley powder by response surface method and its hypoglycemic activity in vitro

Optimization of fermentation process of highland barley powder by response surface method and its hypoglycemic activity in vitro

The slow-digestible starch content of highland barley was increased by yeast fermentation with the germination of black highland barley powder as raw material. The effects of fermentation time, temperature, yeast inoculum and mass fraction of barley powder on slow-digestible starch content were inve...

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Bibliographic Details
Main Author: SUN Kangna, YUAN Zhenzhen, LI Yan, SONG Xiaofan, CHEN Fuzhang
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-01-01
Series:Zhongguo niangzao
Subjects:
highland barley|slow-digestible starch|yeast|fermentation process|response surface optimization|α-glucosidase inhibition rate|hypoglycemic activity in vitro
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-230.pdf
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