Processing of Whole Kernel Tapioca Pearl and Milk Tea BOBA of Fresh Highland Barley: Optimization of Processing Parameters and Quality Evaluation
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 hig...
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| Format: | Article |
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MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/6/927 |
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| author | Jiawen Zhu Jiayao Li Huajun Wu Yingying Zhu Jilin Dong Rongjie Huang Ruiling Shen |
| author_facet | Jiawen Zhu Jiayao Li Huajun Wu Yingying Zhu Jilin Dong Rongjie Huang Ruiling Shen |
| author_sort | Jiawen Zhu |
| collection | DOAJ |
| description | 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 L<sub>9</sub>(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. |
| first_indexed | 2024-04-24T18:16:54Z |
| format | Article |
| id | doaj.art-660e453eaf044cbc949fec4deadfb0fe |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T18:16:54Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-660e453eaf044cbc949fec4deadfb0fe2024-03-27T13:41:12ZengMDPI AGFoods2304-81582024-03-0113692710.3390/foods13060927Processing of Whole Kernel Tapioca Pearl and Milk Tea BOBA of Fresh Highland Barley: Optimization of Processing Parameters and Quality EvaluationJiawen Zhu0Jiayao Li1Huajun Wu2Yingying Zhu3Jilin Dong4Rongjie Huang5Ruiling Shen6College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaFresh 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 L<sub>9</sub>(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.https://www.mdpi.com/2304-8158/13/6/927fresh highland barleyheat-treatedtapioca pearlmilk tea BOBA |
| spellingShingle | Jiawen Zhu Jiayao Li Huajun Wu Yingying Zhu Jilin Dong Rongjie Huang Ruiling Shen Processing of Whole Kernel Tapioca Pearl and Milk Tea BOBA of Fresh Highland Barley: Optimization of Processing Parameters and Quality Evaluation Foods fresh highland barley heat-treated tapioca pearl milk tea BOBA |
| title | Processing of Whole Kernel Tapioca Pearl and Milk Tea BOBA of Fresh Highland Barley: Optimization of Processing Parameters and Quality Evaluation |
| title_full | Processing of Whole Kernel Tapioca Pearl and Milk Tea BOBA of Fresh Highland Barley: Optimization of Processing Parameters and Quality Evaluation |
| title_fullStr | Processing of Whole Kernel Tapioca Pearl and Milk Tea BOBA of Fresh Highland Barley: Optimization of Processing Parameters and Quality Evaluation |
| title_full_unstemmed | Processing of Whole Kernel Tapioca Pearl and Milk Tea BOBA of Fresh Highland Barley: Optimization of Processing Parameters and Quality Evaluation |
| title_short | Processing of Whole Kernel Tapioca Pearl and Milk Tea BOBA of Fresh Highland Barley: Optimization of Processing Parameters and Quality Evaluation |
| title_sort | processing of whole kernel tapioca pearl and milk tea boba of fresh highland barley optimization of processing parameters and quality evaluation |
| topic | fresh highland barley heat-treated tapioca pearl milk tea BOBA |
| url | https://www.mdpi.com/2304-8158/13/6/927 |
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