Differences of the properties in three kinds of Zanba powder by layered grinding and its correlation analysis

Authors

MA Jie, College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China; Beijing Laboratory of Food Quality and Safety, Beijing 102206, China
ZHOU Yang, College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China; Beijing Laboratory of Food Quality and Safety, Beijing 102206, China
CHEN Luyao, College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China; Beijing Laboratory of Food Quality and Safety, Beijing 102206, China
PENG Xiyu, College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China; Beijing Laboratory of Food Quality and Safety, Beijing 102206, China
LU Ying, College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China; Beijing Laboratory of Food Quality and Safety, Beijing 102206, China
GUO Shuntang, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory of Plant Protein and Cereal Processing, Beijing 100083, China

Abstract

With three different varieties of highland barley (Zangqing 320, Zangqing 2000, Goumang) as raw material, investigated the β-glucan content, pasting properties and aroma characteristics of cooked highland barley (Zanba) obtained from layered milling method. The results showed that, from outer to inner layer (Zanba powderⅠ～Ⅵ), the samples were exhibited with increasing β-glucan content, as well as improved initial and final viscosity values for the three highland barleys. Furthermore, the total peak area and the flavor in gas chromatography showed a decreasing tendency, which indicated the flavor characteristics of outer layer Zanba powder were better than that of the inner layer for all samples. Also, the outer layer of Goumang Zanba powder was presented with stronger flavor characteristics than that of Zangqing 320 and Zangqing 2000. This study provides fundamental basis for the processing of Zanba.

Publication Date

5-28-2018

First Page

49

Last Page

53

DOI

10.13652/j.issn.1003-5788.2018.05.010

Recommended Citation

Jie, MA; Yang, ZHOU; Luyao, CHEN; Xiyu, PENG; Ying, LU; and Shuntang, GUO (2018) "Differences of the properties in three kinds of Zanba powder by layered grinding and its correlation analysis," Food and Machinery: Vol. 34: Iss. 5, Article 10.
DOI: 10.13652/j.issn.1003-5788.2018.05.010
Available at: https://www.ifoodmm.cn/journal/vol34/iss5/10

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