Evaluation of physical properties, functional components, and starch digestibility of dumpling skins made from barley flour with various amounts of β-glucan-Reference-Cited by-同舟云学术

Evaluation of physical properties, functional components, and starch digestibility of dumpling skins made from barley flour with various amounts of β-glucan

Published:2023-02-15 Issue:2 Volume:70 Page:63-71
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Fujimoto Akira¹,Saito Takahiro²,Kou Syoutou³,Tamura Masatsugu²

Affiliation:

1. Graduate School of Regional Development and Creativity, Graduate Schools, Utsunomiya University

2. School of Agriculture, Utsunomiya University

3. JcT creations Co., Ltd.

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/70/2/70_NSKKK-D-22-00047/_pdf

Reference39 articles.

1. 1) Izydorczyk, M.S. and Dexter, J.E. (2008). Barley β-glucan and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products a review. Food Research International, 41, 850-868.

2. 2) Ikegami, Y. (2007). Dietary fiber in barley and its functions. Agriculture and Horticulture, 82, 1170-1175 (池上幸江. 大麦の食物繊維とその機能, 農業および園芸).

3. 3) Obadi, M., Sun, J., and Xu, B. (2021). Highland barley: Chemical composition, bioactive compounds, health effects, and applications. Food Research International, 140, 110065.

4. 4) Holtekjølen, A.K., Olsen, H.H.R., Færgestad, E.M., Uhlen, A.K., and Knutsen, S.H. (2008). Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition. LWT-Food Science and Technology, 41, 2085-2091.

5. 5) Deng, X.Q., Pan, Z.F., Li, Q., Deng, G.B., Long, H., Tashi, N., Zhao, Y., and Yu, M.Q. (2019). Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley. Cereal Chemistry, 97, 39-52.

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