Effects Of Different Hot Processing On Process Properties And Nutritional Effect Of Germinated Barley

In this paper,using germinated barley as raw material,the effects of different hot processing on the nutritional composition and processing characteristics of germinated barley were studied,and the digestibility of germinated barley flour in vitro and the proliferation of probiotics were further studied.On this basis,a new type of camellia oleifera was developed by using extruded germinated barley flour as the main raw material.The main conclusions are as follows:Four kinds of hot processed germinated barley flour were prepared by normal pressure steaming,dry heating,microwave curing and extrusion.The changes of main nutrition components were analyzed.The results showed that the contents of total dietary fiber,?-glucan and total phenol in germinated barley flour increased after different hot processed,and the extruded samples increased most significantly(p<0.05),respectively 2.98%,0.52%and 22.84 mg/100 g were added.The effects of different hot processing on hydration characteristics,gelatinization characteristics,thermal characteristics,rheological characteristics,color,particle size and morphological distribution of germinated barley were studied.The hydration characteristics of extruded pulverized flour showed that the water absorption index and expansion potential of extruded pulverized flour were the highest(p<0.05),which were 8.46 and 8.49(at 100 ?),respectively,while the water solubility of dry hot pulverized flour was the best 29.77%(at 100 ?).The peak viscosity,valley viscosity,attenuation value,final viscosity,retrogradation value,gelatinization temperature and enthalpy of four kinds of hot processed germinated barley flour increased,and the extruded exhibited the greatest effects(p<0.05),which was consistent with the results of hydration characteristics.The rheological characteristics showed that the apparent viscosity of the germinated barley flour decreased with the increase of the shear rate,and decreased with the increase of temperature,and the gel formed at certain concentration.The color of different hot processed germinated barley flour varies greatly,among which normal pressure steamed had the greatest influence on the color,and the brightness became darker,red and yellow became lighter.The average particle size of germinated barley flour was increased by four hot processings.In addition,the scanning electron microscopy results showed that the apparentstructure of the four hot processed samples were quite different from that of the control,which indicated that the four hot processed methods influneced the state of starch granules.The dry heated samples showed irregular porous state,while the normal pressure steamed,microwave cured and extruded samples showed flaky structure.The in vitro digestibility of germinated barley flour treated with different hot processing methods,and their growth promoting effects on probiotics in vitro were investigated.The results showed that the starch content,hydrolysis rate and GI value of germinated barley flour were affected by four different hot processings to varying degrees.The RDS content(30.79%),starch hydrolysis rate(84.78%)and GI value(74.26)of extruded germinated barley flour were the highest,while the SDS content of germinated barley flour and RS content of microwave cured barley flour were the highest,and the starch digestibility and GI value of the two samples were relatively low.The digestibility rate of protein in vitro of four different hot processed germinated barley meals was also different.The digestibility rate of protein in vitro of extruded barley meal was 86.51%.Simulated in vitro fermentation of four different hot processed germinated barley flours and studied their value added effects on Lactobacillus plantarum and Lactobacillus deltoides.The results showed that extruded samples could significantly promote the growth of Lactobacillus plantarum and Lactobacillus deltoides,and there were some differences between different doses.At the same time,after in vitro fermentation of different hot processed germinated barley flours,the activity of Lactobacillus plantarum was also studied.The number of bacteria was higher than that of Lactobacillus deltoides.Based on the above results,extrused is more conducive to the nutritional efficacy of germinated barley.In this paper,a new type of stir-fried flour was developed with extruded germinated barley flour as the main raw material.Through single factor and orthogonal test,the optimum technological formula of extruded germinated barley stir-fried flour was determined as follows: 68% of extruded germinated barley flour,4% of peanut oil,60 ? and 6 min of stir-frying temperature,15% of nut crushing,5% of yam flour,3% salt,1% sugar and spices.The process had been repeatedly validated with high acceptability.In addition,the nutritional components of stir-fried flour with extruded germinated barley flour were determined.The results showed that stir-fried flour had the advantages of high protein(18.33 g/100g),high dietary fiber(9.29 g/100g),low carbohydrate(60.36 g/100g),low fat(6.87 g/100g),andhad good taste and unique flavor.