Study On The Proportions Of Functional Barley And Rice In Making Health Care Rice-noodles

Diseases of hypertension, hyperlipaemia and diabetes are more and more occurring in China, andthe patients tend towards younger people. Healthy diet is the key of disease prevention. Therefore,developing “functional food” to raise the nutrition and health care function of staple food is of greatsignificance in improving dietary structure and health level of people. The functional rice, for example,having higher resistant starch (RS) content, is not only a most and regularly eaten functional food, butalso an effective dietary approach of disease prevention. Functional components such as γ-aminobutyricacid (GABA), alkaloid, RS, etc. in barley kernel are obviously higher than that in rice, but barley isdifficult to be directly eaten because of its poor taste; Barley seedling powder, with the same hygienicalfunction, is still not suitable to eat directly for most people. Rice noodle is one of the most famous andpopular traditional foods in Yunnan, here we tried to develop new kinds of rice noodles with functionalrice, barley and barley seedling powder at different proportions, the new rice noodles would have highercontents of functional nutritional components, and better taste compared with functional rice and barley,these products will provide a new way for disease prevention and health by diet.In the research,3functional rice varieties (Gongmi No.1, Gongmi No.3, Yunzijing No.82) and6functional barley varieties (Yunpi No.2, Yunpi No.5,2008pin No.22, Diqing No.1, Diqing No.2, Jiuge)were used to make rice noodles at different proportion. In addition, rice noodles of flayed andnon-flayed Yunpi No.2with Gongmi No.3were made to investigate the effect of bran on noodle quality;variances of functional components under different conservation duration of rice noodle from GongmiNo.3and the seedling powder of Yunpi No.2were also compared. All rice noodles made above wereappraised by functional component analysis and sense assessment. The results were showed as follows.(1) In three functional rice varieties, Gongmi No.1has the highest contents of total flavonoid,alkaloid and GABA, Gongmi No.3has the highest RS content; in six barley varieties, Diqing No.1hasthe highest contents of total flavonoid and alkaloid,2008pin No.22has the highest GABA content, andYunpi No.2has the highest RS content. Moreover, the contents of four functional components (totalflavonoid, GABA, alkaloid and RS) in barley could be sorted as: seedling powder> kernel>flayedkernel.(2) Optimum ratios for rice noodles making with high functional component could be: blending30%Diqing No.1with70%Gongmi No.1, the noodle had the highest flavonoid and alkaloid contents;while40%2008pin No.22with60%Gongmi No.1, the GABA was the highest; when100%GongmiNo.3was used, the RS was the highest.(3) Optimum ratio for rice noodle making with seedling powder of barley was12%YunpiNo.2+88%Gongmi No.3.(4) Rice noodles made from cooked rice plus barley seedling powder was lower in functionalcomponents contents than that from non-cooked barley seedling powder plus cooked rice, and after oneyear conservation, four functional components in noodles made from these two methods obviouslydecreased.