Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles
This study comprehensively assessed the effects of ten highland barley varieties on the quality and digestibility of noodles. The characteristics of highland barley flour, including proximate composition, pasting properties, and dough mixing behavior, were analyzed. The quality of the resulting nood...
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MDPI AG
2025-06-01
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| Series: | Foods |
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| author | Guiyun Wu Lili Wang Xueqing Wang Bin Dang Wengang Zhang Jingjing Yang Lang Jia Jinbian Wei Zhihui Han Xiaopei Chen Jingfeng Li Xijuan Yang Fengzhong Wang |
| author_facet | Guiyun Wu Lili Wang Xueqing Wang Bin Dang Wengang Zhang Jingjing Yang Lang Jia Jinbian Wei Zhihui Han Xiaopei Chen Jingfeng Li Xijuan Yang Fengzhong Wang |
| author_sort | Guiyun Wu |
| collection | DOAJ |
| description | This study comprehensively assessed the effects of ten highland barley varieties on the quality and digestibility of noodles. The characteristics of highland barley flour, including proximate composition, pasting properties, and dough mixing behavior, were analyzed. The quality of the resulting noodles was evaluated through cooking and textural property analysis. The digestion characteristics of the noodles were determined to evaluate the starch hydrolysis rate and glycemic index (GI). Additionally, a correlation analysis was conducted among the proximate composition of highland barley flour, the characteristics of flour, and the quality of noodles. The results demonstrate that Chaiqing 1 exhibited superior performance in terms of flour quality and noodle texture compared to other varieties. The noodles produced from this variety possessed an outstanding texture, with moderate hardness and excellent elasticity. Additionally, its noodles also exhibited superior cooking resistance and low cooking loss. Nutritionally, the moderate estimated glycemic index (eGI) and high resistant starch (RS) content of Chaiqing 1 were beneficial for intestinal health. Ximalaya 22 showed good processing performance but slightly inferior texture, whereas Kunlun 14 had a high dietary fiber content, which resulted in noodles prone to breaking. Through a comprehensive variety comparison and screening, Chaiqing 1 emerged as the preferred choice for producing high-quality highland barley noodles. Furthermore, correlation analysis revealed that dietary fiber was significantly and positively correlated with water absorption, stability time (ST), and hardness (<i>p</i> < 0.01). Amylose content was associated with peak temperature and breakdown viscosity. This study provides valuable insights into the selection of highland barley varieties for noodle production. |
| format | Article |
| id | doaj-art-d34e671cdb274118a45e252203db64ba |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-d34e671cdb274118a45e252203db64ba2025-08-20T02:35:57ZengMDPI AGFoods2304-81582025-06-011413216310.3390/foods14132163Effects of Different Highland Barley Varieties on Quality and Digestibility of NoodlesGuiyun Wu0Lili Wang1Xueqing Wang2Bin Dang3Wengang Zhang4Jingjing Yang5Lang Jia6Jinbian Wei7Zhihui Han8Xiaopei Chen9Jingfeng Li10Xijuan Yang11Fengzhong Wang12College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, ChinaCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaCollege of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaCollege of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaCollege of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaCollege of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaThis study comprehensively assessed the effects of ten highland barley varieties on the quality and digestibility of noodles. The characteristics of highland barley flour, including proximate composition, pasting properties, and dough mixing behavior, were analyzed. The quality of the resulting noodles was evaluated through cooking and textural property analysis. The digestion characteristics of the noodles were determined to evaluate the starch hydrolysis rate and glycemic index (GI). Additionally, a correlation analysis was conducted among the proximate composition of highland barley flour, the characteristics of flour, and the quality of noodles. The results demonstrate that Chaiqing 1 exhibited superior performance in terms of flour quality and noodle texture compared to other varieties. The noodles produced from this variety possessed an outstanding texture, with moderate hardness and excellent elasticity. Additionally, its noodles also exhibited superior cooking resistance and low cooking loss. Nutritionally, the moderate estimated glycemic index (eGI) and high resistant starch (RS) content of Chaiqing 1 were beneficial for intestinal health. Ximalaya 22 showed good processing performance but slightly inferior texture, whereas Kunlun 14 had a high dietary fiber content, which resulted in noodles prone to breaking. Through a comprehensive variety comparison and screening, Chaiqing 1 emerged as the preferred choice for producing high-quality highland barley noodles. Furthermore, correlation analysis revealed that dietary fiber was significantly and positively correlated with water absorption, stability time (ST), and hardness (<i>p</i> < 0.01). Amylose content was associated with peak temperature and breakdown viscosity. This study provides valuable insights into the selection of highland barley varieties for noodle production.https://www.mdpi.com/2304-8158/14/13/2163highland barley varietiesnoodle qualitydigestive characteristics |
| spellingShingle | Guiyun Wu Lili Wang Xueqing Wang Bin Dang Wengang Zhang Jingjing Yang Lang Jia Jinbian Wei Zhihui Han Xiaopei Chen Jingfeng Li Xijuan Yang Fengzhong Wang Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles Foods highland barley varieties noodle quality digestive characteristics |
| title | Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles |
| title_full | Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles |
| title_fullStr | Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles |
| title_full_unstemmed | Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles |
| title_short | Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles |
| title_sort | effects of different highland barley varieties on quality and digestibility of noodles |
| topic | highland barley varieties noodle quality digestive characteristics |
| url | https://www.mdpi.com/2304-8158/14/13/2163 |
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