Food and Fermentation Industries >

2026 , Vol. 52 >Issue 14: 288 - 296

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044082

Effects of steam explosion on the nutritional components, quality and digestibility properties of extruded black highland barley rice

  • YE Zhengrong ,
  • NIU Jiping ,
  • YAN Ze ,
  • DENG Hongying ,
  • ZHOU Tao ,
  • WANG Jie ,
  • CHANG Ying ,
  • LIU Xiong
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  • 1(Tibet Changdu Agricultural Science Research Institute, Qamdo 854085, China)
    2(College of Food Science, Southwest University, Chongqing 400715, China)
    3(Tibet Shannan Youshi Youpin Trading Service Co.Ltd., Shannan 856100, China)

Received date: 2025-07-30

  Revised date: 2025-11-26

  Online published: 2026-08-21

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Abstract

To explore the application of steam explosion (SE) technology in developing extruded foods with high nutritional quality and anti-digestibility.This study employed black highland barley as the raw material and evaluated extruded black highland barley rice in terms of nutritional components, physicochemical properties, cooking properties, textural properties, and in vitro digestibility.The results demonstrate that SE treatment effectively preserves the basic nutrients of extruded black highland barley rice.In addition, the setback value decreased from 2 060.33 cP to 1 260.66 cP, gelatinization enthalpy from 0.25 J/g to 0.03 J/g, cooking time from 6.32 min to 5.56 min, and hardness from 2 362.49 g to 556.62 g.Moreover, viscosity and microstructure uniformity were improved.Collectively, SE treatment enhanced the nutritional and quality characteristics of the extruded black highland barley rice.In terms of digestion properties, SE treatment reduced the content of rapidly digestible starch in extruded black highland barley rice, increased resistant starch content.It also reduced the estimated glycemic index from 73.64 to 66.01, converting it from a high-GI food to a medium-GI food.In conclusion, SE technology improves the quality of extruded black highland barley rice and effectively reduces starch hydrolysis rates, offering theoretical and technical support for developing low-GI, high-nutrition extruded rice products.

Key words： steam explosion; extruded black highland barley rice; physicochemical properties; digestibility properties

Cite this article

YE Zhengrong , NIU Jiping , YAN Ze , DENG Hongying , ZHOU Tao , WANG Jie , CHANG Ying , LIU Xiong . Effects of steam explosion on the nutritional components, quality and digestibility properties of extruded black highland barley rice[J]. Food and Fermentation Industries, 2026 , 52(14) : 288 -296 . DOI: 10.13995/j.cnki.11-1802/ts.044082

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