کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10140853 | 1646046 | 2019 | 45 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Studies of the texture, functional components and in vitro starch digestibility of rolled barley
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Studies of the texture, functional components and in vitro starch digestibility of rolled barley Studies of the texture, functional components and in vitro starch digestibility of rolled barley](/preview/png/10140853.png)
چکیده انگلیسی
This study aimed to describe the effects of the cooking condition, including water ratio (WR) and soaking time (ST), on the texture of rolled barley, and to evaluate its β-glucan content, total phenol content and in vitro starch digestibility. Rolled barley (75â¯g) was soaked in 1.5Ã, 2.0à and 2.5à weight of aliquots of Milli-Q water at room temperature, for 30 and 90â¯min, respectively, and then cooked using a rice cooker. Barley and rice were also pearled (polished), cooked and examined. The WR and ST did not affect the adhesiveness of rolled barley but were negatively related to its firmness. Rolled barley and barley had higher β-glucan and polyphenol contents and less starch hydrolysis during in vitro digestion than rice. The starch granules in rolled barley are enclosed by thick cell walls, which may be responsible for its firmness and low starch digestibility.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 672-678
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 672-678
نویسندگان
Masatsugu Tamura, Ryo Imaizumi, Takahiro Saito, Tsuneo Watanabe, Takemi Okamoto,