Valorization of spent barley grains: isolation of protein and fibers for starch-free noodles and its effect on glycemic response in healthy individuals

被引：4

作者：

Shi, Pujiang ^{[1
]}

Kai, Rachel Ng Yuen ^{[1
]}

Vijayan, Poornima ^{[2
]}

Lim, Su Lin ^{[3
]}

Bhaskaran, Kalpana ^{[4
]}

机构：

[1] Kosmode Hlth Singapore Pte Ltd, Singapore, Singapore

[2] Natl Univ Singapore, Dept Food Sci & Technol, Singapore, Singapore

[3] Natl Univ Singapore Hosp, Dept Dietet, Singapore, Singapore

[4] Temasek Polytech, Sch Appl Sci, Glycem Index Res Unit, Singapore, Singapore

来源：

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS | 2023年 / 7卷

关键词：

spent barley protein and fibers (SBPF); valorization; functional foods; food as medicine; circular economy; WHEAT-FLOUR; QUALITY; FOOD; BREAD;

D O I：

10.3389/fsufs.2023.1146614

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Spent barley grains (SBG) were valorized into a spent barley protein and fibers (SBPF) ingredient. The ingredient was utilized to formulate SBPF-derived starchless noodles with a negligible glycemic response (GR) in healthy individuals, a significant reduction of 93.16% (SD = 8.07) postprandial GR after consumption when compared to conventional starch-based noodles. Their nutritional content, visual analog scale, textural property, and palatability were also evaluated. The SBPF-derived starchless noodles showed comparable hardness and springiness to the conventional starch-based noodles, but their cohesiveness and chewiness were improved. There was no significant difference in appetite and hunger ratings between the two types of foods. The overall palatability ratings for both foods were comparable. The SBPF-derived noodles were a source of nutrients (such as protein and fibers). This study has considerable potential for the development of functional food and food as medicine industries.

引用

页数：8