Analysis of Nutritional Quality and Physical Properties of Barley Ultrafine Powder
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Abstract:
Barley flour can be used alone or added to wheat flour to make foods, and its nutrition and physical properties will affect food quality. In this study, barley flour was used as the research object, 60 mesh coarse flour was used as the control, and the effects of ultrafine grinding on the nutritional quality and physical properties of barley flour were investigated. Correlation analysis and principal component analysis were used to evaluate comprehensively the powder, and the optimal powder parameters for barley processing were optimized. The results showed that the dissolution rates of protein and starch in barley powder increased with the decrease of particle size. The dissolution rate of polyphenols increased significantly from 964.10 mg/100 g to 1396.00 mg/100 g, and the dissolution rate of flavonoids increased by 1.90 mg/100 g; the physical properties of barley flour changed significantly with the decrease of grinding particle size. The particle size decreased from 93.07 μm to 20.33 μm, the brightness increased continuously; the L value increased from 87.73 to 95.00 (p<0.05), the angle of repose increased from 30.56 ° to 56.84 ° (p<0.05), and the angle of slip increased from 41.85 ° to 79.93 ° (p<0.05). Its water solubility increased from 49.45% to 85.13% (p<0.05), and the water holding capacity first increased and then decreased. Compared with the coarse powder, the water holding capacity decreased by 0.95% (p<0.05), the oil holding capacity decreased by 2.68% (p<0.05), the swelling power increased by 2.90 mL/g (p<0.05), and the bulk density changed from 0.42 g/mL to 0.24 g/mL (p<0.05). The cumulative variance contribution rate of the two principal components extracted by the principal component analysis reached 95.526%, and the 200-mesh ultrafine powder had the highest comprehensive score (0.8368) and the best overall performance among the seven barley flours with different particle sizes. To sum up, ultrafine pulverization can change the properties of the powder, and the change is related to the particle size. The results have a certain reference value for the development of barley ultrafine powder products.
