数字农科院2.0

The application potential of heat-moisture treated whole black highland barley flour in muffin production

文献类型： 外文期刊

作者： Yingying Zhu;Jinna Zhang;Yanting Hua;Yiheng Li;Yanyan Zhang;Xiao Yu;Ruiling Shen;Yao Yang

作者机构：

关键词： Heat-moisture treatment;Highland barley;In vitro digestion;Muffins;Physicochemical properties

期刊名称： LWT

ISSN： 0023-6438

年卷期： 2025 年 236 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： This study investigated the effects of heat-moisture treatment (HMT) and its combined applications with pullulanase (HMT&P), microwave (HMT&M), and citric acid (HMT&A) on the in vitro starch digestibility, physicochemical properties, and muffin-making potential of whole black highland barley flour (WB). Results indicated that all treatments significantly increased resistant starch (RS) ( p  < 0.05) and reduced rapidly digestible starch (RDS) content, with HMT&P showing the most pronounced effect. Modified flours exhibited lower viscosity, higher pasting temperature, reduced gelatinization enthalpy, and altered solubility and swelling power ( p  < 0.05). Microstructural analysis revealed granule disruption and aggregation in treated samples. Muffins prepared with modified flours displayed improved texture, more uniform pore distribution, and a significantly lower predicted glycemic index (pGI), with the HMT&P group achieving the lowest pGI value (64.9). The study demonstrated that HMT and combined treatments effectively enhance the nutritional and functional properties of black highland barley flour, supporting its use in low-GI baked products for improved glycemic management.

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