Abstract
In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation. Both extrusion and fermentation of barley can lead to the darkening of the color and effectively optimize the palatability by reducing the viscosity. In vitro digestion of starch showed that the content of as rapidly digestible starch increased after extrusion and fermentation. The contents of ferulic acid, 2-hydroxybenzoic acid, and caffeic acid decreased after extrusion, while the contents of chlorogenic acid, p-coumaric acid, and ferulic acid increased after fermentation. Basically, the content of all the phenolic showed an increasing trend after digestion. The antioxidant activity decreased after extrusion and increased after fermentation. Therefore, the nutritional composition and properties of barley powder were changed under the two processing methods.
Highlights
In recent years, metabolic syndrome, represented by obesity, hyperglycemia, hyperlipidemia, and diabetes mellitus, has become one of the most important non-communicable chronic diseases affecting human health
The phenolic compounds are decomposed by high temperatures and the complex polyphenols are decomposed into other phenolic or non-phenolic compounds during extrusion, there is a loss of free phenol content
The increase of free phenol content after fermentation was mainly due to the acid hydrolysis produced by Lactobacillus fermentation that led to the release of the bound compound into a free state
Summary
Metabolic syndrome, represented by obesity, hyperglycemia, hyperlipidemia, and diabetes mellitus, has become one of the most important non-communicable chronic diseases affecting human health. Barley is a new type of health food, whose overall nutritional index meets the requirements of high plant protein, high vitamin, high cellulose, low fat, and low sugar proposed by modern nutrition science. As a grain with a low glycemic index, barley can be used to prevent chronic diseases such as diabetes and obesity (1). Extrusion can greatly improve the digestibility of nutrients. Extrusion is a common processing method in the food industry, and it has the advantages of high production efficiency, simple process, low energy consumption, and low cost
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