Effect of solid-state fermentation on the nutritional composition and physicochemical properties of whole-grain highland barley and the application in digestive cookies

Abstract

This research investigated the enhancement of nutritional composition and physicochemical characteristics of highland barley through solid-state fermentation employing three bacterial strains: Lactobacillus acidophilus (LAC), Lactobacillus reuteri and Enterococcus faecalis. The results showed that solid-state fermentation significantly increased the contents of soluble dietary fiber (SDF) and total polyphenol, while decreased the contents of fat, starch and total dietary fiber (TDF) compared to the control (p < 0.05). Additionally, the fermented barley flour exhibited improved water and oil holding capacities. Solid-state fermentation altered the structural integrity of highland barley's whole grain and flour, resulting in finer particles. The physicochemical properties of the whole highland barley grain fermented with LAC showed marked improvement. Homemade highland barley cookies prepared with barley flour fermented by LAC, and enriched with ingredients homologous to both food and medicine, were favored by consumers. They also contained higher levels of protein, TDF and SDF compared to commercial cookies. The study indicated solid-state fermentation as a promising approach to enhance the nutritional value and overall quality of whole-grain foods, facilitating the development of products that were both nutritious and appealing to consumers.