• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Science & Nutrition >Modification of barley dietary fiber through thermal treatments
【24h】

Modification of barley dietary fiber through thermal treatments

机译：通过热处理改性大麦膳食纤维

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The current research was carried out to observe the effect of different thermal treatments on soluble and insoluble dietary fiber ratio to improve functional properties of barley. Two varieties of barley labeled as Haider‐93 and Jau‐87 were milled and then wet and dry heat‐treated. Soaking and then cooking of soaked and nonsoaked barley was performed. Untreated barley contained more insoluble dietary fiber (12.00–12.40?g/100g?dm) than soluble dietary fiber (4.73–5.70?g/100g?dm). Additionally, the modification of soluble (13.32%) and insoluble dietary fiber (8.79%) ratio through pressure cooking was nonsignificant while roasting showed significant results, that is, 53.91% increase in soluble dietary fiber and 8.79% decrease in insoluble dietary fiber. In phase II, cooking without soaking gave highest results, that is, 68.08% increase in soluble dietary fiber and 15.48% decrease in insoluble dietary fiber. Conclusively, among all treatments of phase I and II, the better results were shown by cooking without soaking.
机译：目前的研究旨在观察不同热处理对可溶性和不溶性膳食纤维比例的影响，以改善大麦的功能特性。将两种大麦分别标记为Haider-93和Jau-87进行碾磨，然后进行干湿热处理。进行浸泡，然后蒸煮浸泡和未浸泡的大麦。未经处理的大麦含有比不溶性膳食纤维（4.73–5.70μg / 100g？dm）更多的不溶性膳食纤维（12.00–12.40？g / 100g？dm）。另外，通过加压蒸煮改变可溶性（13.32％）和不溶性膳食纤维（8.79％）的比例无明显意义，而烘烤显示出显着的结果，即可溶性膳食纤维增加了53.91％，可溶性膳食纤维减少了8.79％。在阶段II中，不进行浸泡的蒸煮效果最高，即可溶性膳食纤维增加68.08％，不溶性膳食纤维减少15.48％。最后，在I和II期的所有处理中，未经浸泡的烹饪显示出更好的效果。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号