Development Of Barley Fermented By Lactobacillus Plantarum-Wheat Flour Compound Noodle And Its Functions

In recent years,the prevalence of metabolic syndrome(MS)has risen rapidly.Many studies have suggested that nutrient imbalance is associated with long-term refined grains.Barley,as a full nutrition food of grain,can provide polyphenols,β-glucan and γ-aminobutyric acid and other material which is beneficial to improving glycolipid metabolism on the MS.Barley fermented by Lactobacillus plantarum can further improve its nutritional function,such as the significant inhibitory effect on lipid metabolism of fat cells.If the barley flour fermented by Lactobacillus plantarum(FB)and wheat flour mixed directly to make noodles,this will lead to deterioration of its cooking quality.Therefore,how to produce fermented barley-wheat flour compound noodles with good qualities has become the key problem to be solved in this study.In this paper,FB flour was prepared by freeze-drying of fermented by Lactobacillus plantarum.The effects of FB flour on the quality of barley flour-wheat flour compound noodle(FBWN)were studied.The effects of FB starch and its digestion characteristics in vitro experiment were analyzed.The optimization of FBWN preparation process and preliminary evaluation of glycolipid metabolism on the MS volunteers were strudied.The main contents and results are as follows:1.The effects of FB flour on noodle quality were studied by using the cooking quality,texture and sensory quality as the evaluation indexes.The results showed that with the increasing addition of FB flour,the pH decreased,the cooking loss increased,the elasticity decreased,the sensory quality decreased,the microstructure changed,and the internal structure became rough.The FBWN with 10-20% FB flour addition causes a decline in cooking and sensory quality,but the overall effect is not significant;and with FB flour addition in the range of 30%-60%,the FBWN quality significantly decreased,and the gluten network is severely damaged.2.The effects of edible salt,edible sodium carbonate and wheat gluten on FBWN were studied by three-factor three-level response surface.The FBWN(40% FB flour)with excellent nutrition and quality was developed.The results showed that the three factors and their interaction of edible salt,edible sodium carbonate and gluten had significant effects on the cooking loss rate,cutting energy and sensory quality of the noodles.The regression model had a great correlation with the measured data.The degree of influence was as follows: the amount of gluten added> the amount of ediblesalt added> the amount of edible sodium carbonate added.Considering the effect of FB flour and noodle quality,the optimum conditions of FBWN were as follows: the addition of high-gluten wheat flour was 43.8%,FB flour added 40%,edible salt added1.70%,edible sodium carbonate added 1.00%,gluten added 13.50%,and this formula improved the noodles’ cooking quality,texture and sensory quality.3.The effects of FB flour and wheat flour on the content,microstructure,gelatinization and digestion characteristics of starch were analyzed.The results showed that the total dietary fiber and β-glucan content of FB flour were higher than wheat flour,and the total starch content was lower,and the content of starch and the content of broken starch were higher.As the addition of FB flour increased,the gelatinization temperature(PaT)increased.The other gelatinization parameters showed an increasing trend when the addition amount of FB flour was no more than30% and a decreasing trend with more than 30% FB flour(P <0.05).The content of digestible starch decreased with the increasing addition of FB flour,and the addition of FB flour could significantly reduce the starch hydrolysis rate and the Estimated Glycemic Index(EGI).Adding enough(more than 40%)FB flour of the FBWN can be converted into a medium glycemic index(GI)food,which can change the GI value of the food.4.Using wheat noodles as control,single-blind parallel test method was used to give MS volunteers a diet intervention with FBWN(40% FB flour).After 8 weeks,the changes in blood glucose,blood lipid and anthropometry were analyzed.The results showed that MS volunteers had good acceptance for FBWN.The MS volunteers with FBWN fasting blood glucose(FBG),glycosylated hemoglobin A1c(HbA1c)and the level of insulin resistance decreased,triglyceride(TG)levels decreased,and high-density lipoprotein cholesterol(HDL-C)increased sligntly.Centripetal obesity and systemic obesity can be controled with a certain degree,mainly on body fat and visceral fat reduction.The amount of muscle and basal metabolic levels were significantly increased at the same time.FBWN can bring more sense of satiety,which controlled the appetite of the MS volunteers.Therefore,FBWN can be used as staple food on the MS,which could improve the symptoms of glucose and lipid metabolism disorders effectively.