Effect of Degree of Milling on the Nutritional Quality of Highland Barley Rice
In order to investigate the effect of degree of milling on the nutritional quality of highland bar-ley,the basic nutrient content and functional content of highland barley rice with 11 different degree of milling were determined.The results showed that with the increase of highland barley degree of milling(0％～23.14％),its ash,fat,protein,crude fibre,arabinoxylan,resistant starch,total phenols,total flavonoids,minerals content all decreased;total starch,straight-chain amylose,β-glucan content increased;through the evaluation of a-mino acid quality results showed that the nutritional quality of highland barley rice protein at low degree of milling(0％～10.16％)was higher.The results of this study can provide a reference for the moderate pro-cessing of highland barley rice.
Degree of millingHighland barleyNutritional quality
NETL
NSTL
万方数据
