| Highland barley is a special crop in the Qinghai-Tibet Plateau.At present,however,there is a lack of research on the organic combination of health effects and highland barley food,The research on the Glycemic Index(GI)noodles is rarely reported.In this study,highland barley was used as raw material to optimize the processing technology of low GI extruded noodles of highland barley,and the optimum formula of low GI extruded noodles of highland barley was mainly determined.The effects of barley low GI extruded noodles on the edible quality,nutrition,functional components and antioxidant activity of highland barley low GI extruded noodles under different aging conditions were studied.Finally,different preservation methods were used as the focus to determine the effect of different preservation methods on the quality of noodles.The main findings were as follows:(1)The optimum processing technology of highland barley extruded noodle was as follows: moisture content of highland barley powder 45%,pH 7.0,grain size of barley powder 80 mesh,freezing temperature-18 ℃,freezing time 15 h.(2)The optimal formula of low-GI extrusion noodles was: pea flour addition amount was 20%,buckwheat flour addition amount was 5%,and buckwheat flour addition amount was 5%.(3)The developed low-GI extrusion noodles has high nutritional value,polyphenol content and antioxidant activity.The final combined phenol content was up to 370.06 mg/100 g,and its ability to scavenge ABTS+· radicals was up to 979.09±0.17μmol TE.100g-1.The use of high temperature hairdryer,high humidity storage and freeze aging can improve noodles quality while maintaining the functional components of noodles nutrition.(4)After immersion for 3 min and 1 min with 100 ppm of Natamycin and 1% lactic acid solution,preservation at 4 °C can extend the preservation time to 15 days.After sterilization at 85°C,preservation at 4°C can extend the preservation time to more than 15 days. |
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