Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

Xiang Xiao; Jiaying Li; Hao Xiong; Wenxuan Tui; Ying Zhu; Jiayan Zhang

doi:10.3389/fnut.2021.794355

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

Front Nutr. 2022 Feb 10:8:794355. doi: 10.3389/fnut.2021.794355. eCollection 2021.

Authors

Xiang Xiao^{1

2}, Jiaying Li¹, Hao Xiong¹, Wenxuan Tui¹, Ying Zhu¹, Jiayan Zhang¹

Affiliations

¹ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.

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.

Keywords: antioxidant activity; digestive properties; extrusion; fermentation; rheological properties.