Processing of Whole Kernel Tapioca Pearl and Milk Tea BOBA of Fresh Highland Barley: Optimization of Processing Parameters and Quality Evaluation

Abstract

Fresh highland barley is difficult to store, leading to a lack of commercial products. To address these problems, the research investigated the effect of different heat treatments (steaming <SFB>, microwaving <MFB>, baking <BFB>, and cooking <CFB>) on the quality of fresh highland barley, and used pretreated fresh highland barley as material, combined with the milk tea market, to design and optimize the preparation process of fresh highland barley tapioca pearl and milk tea BOBA. The results showed that the different heat treatments reduced the content of ash and starch significantly, and SFB and MFB decreased the digestibility of fresh highland barley (P < 0.05). In particular, SFB had a significantly higher overall score for fresh barley than the other treatments, with the highest sensory evaluation for aroma, elasticity, and the overall taste of the grain, and the eGI value was the lowest (58.64). The optimal preparation process of fresh highland barley tapioca pearl and milk tea BOBA was designed and optimized by the L9(34) orthogonal test. The optimal tapioca pearl formula contained the following: apioca starch content of 36%, cooking time of 2.5 min, and erythritol stevia content of 1.5%. The optimal milk tea BOBA formula contained the following: sodium alginate content of 1.3%, erythritol stevia content of 0.6%, and calcium lactate content of 2.2%. This not only improves the comprehensive utilization rate of fresh highland barley, but also provides the accessory food, ensuring a lower eGI and increasing the healthiness and diversity of milk tea.