Evaluation of the physical and functional properties of barley noodle with added gluten
2017
Yamasaki, Y. (Utsunomiya University, Utsunomiya, Tochigi (Japan). Faculty of Agriculture) | Saito, T. | Akutsu, S. | Hoshi, Y. | Okamoto, T. | Tamura, M.
The purpose of this study was to develop a barley noodle with added gluten and to investigate its physical and functional properties. Barley flour (100g), gluten (0, 10, and 20%), salt (1, 1.1, and 1.2%), and distilled water (75, 82.5, and 90%) were mixed by bread machine, allowed to rest for 3 h, rolled out, cut, and boiled in hot water to prepare the cooked barley noodle. Cooked barley noodle containing more than 10% added gluten was significantly decreased in brightness and redness compared to cooked wheat noodle. The boiling time of barley noodle for a preferable texture was evaluated to be 4 min. H-ORAC, L-ORAC, and total polyphenol content of cooked barley noodle (11.3micromol TE/g d.w., 1.77micromol TE/g d.w., and 1.52mg GAE/g d.w., respectively) were significantly higher than those of cooked wheat noodle (4.7micromol TE/g d.w., 0.41micromol TE/g d.w., and 0.91mg GAE/g d.w., respectively). beta-Glucan content in the cooked barley noodle (1.84g per serving) was 14 times higher than in the cooked wheat noodle, representing more than 60% of the recommended intake content of beta-glucan per day. In vitro digestion of barley noodle did not reveal effects of beta-glucan on starch hydrolysis. The proposed method could produce barley noodle with functional components.
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