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. 2025 Jun 20;14(13):2163.
doi: 10.3390/foods14132163.

Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles

Guiyun Wu  1 , Lili Wang  2 , Xueqing Wang  2 , Bin Dang  1 , Wengang Zhang  1 , Jingjing Yang  2 , Lang Jia  3 , Jinbian Wei  3 , Zhihui Han  3 , Xiaopei Chen  3 , Jingfeng Li  2 , Xijuan Yang  1 , Fengzhong Wang  2
Affiliations

Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles

Guiyun Wu et al. Foods. .

Abstract

This study comprehensively assessed the effects of ten highland barley varieties on the quality and digestibility of noodles. The characteristics of highland barley flour, including proximate composition, pasting properties, and dough mixing behavior, were analyzed. The quality of the resulting noodles was evaluated through cooking and textural property analysis. The digestion characteristics of the noodles were determined to evaluate the starch hydrolysis rate and glycemic index (GI). Additionally, a correlation analysis was conducted among the proximate composition of highland barley flour, the characteristics of flour, and the quality of noodles. The results demonstrate that Chaiqing 1 exhibited superior performance in terms of flour quality and noodle texture compared to other varieties. The noodles produced from this variety possessed an outstanding texture, with moderate hardness and excellent elasticity. Additionally, its noodles also exhibited superior cooking resistance and low cooking loss. Nutritionally, the moderate estimated glycemic index (eGI) and high resistant starch (RS) content of Chaiqing 1 were beneficial for intestinal health. Ximalaya 22 showed good processing performance but slightly inferior texture, whereas Kunlun 14 had a high dietary fiber content, which resulted in noodles prone to breaking. Through a comprehensive variety comparison and screening, Chaiqing 1 emerged as the preferred choice for producing high-quality highland barley noodles. Furthermore, correlation analysis revealed that dietary fiber was significantly and positively correlated with water absorption, stability time (ST), and hardness (p < 0.01). Amylose content was associated with peak temperature and breakdown viscosity. This study provides valuable insights into the selection of highland barley varieties for noodle production.

Keywords: digestive characteristics; highland barley varieties; noodle quality.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Figure 1
Figure 1
Scanning electron micrographs of noodles prepared from wheat flour and different highland barley varieties at magnifications of 1500×. Note: the red arrow marks irregular surface pores; the yellow circle denotes cracks.
Figure 2
Figure 2
Study on in vitro digestibility of noodles prepared from wheat flour and different highland barley varieties (A). RDS, SDS, and RS content of noodles prepared from wheat flour and different highland barley varieties (B). The contents of SDS, RDS and RS among different highland barley varieties are marked with different small letters (a, b, c, d, e, f, g, h) for the expression of the significant difference (p < 0.05).
Figure 3
Figure 3
Pearson’s correlation between proximate composition of highland barley and flour characteristics and noodle quality. Note: *, p ≤ 0.05; **, p ≤ 0.01; ***, p ≤ 0.001.
See this image and copyright information in PMC

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