{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T17:33:40Z","timestamp":1791221620761,"version":"4.1.0"},"reference-count":23,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2024,3,19]],"date-time":"2024-03-19T00:00:00Z","timestamp":1710806400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key R&amp;D Program of China","award":["2020YFD1001405"],"award-info":[{"award-number":["2020YFD1001405"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 &lt;SFB&gt;, microwaving &lt;MFB&gt;, baking &lt;BFB&gt;, and cooking &lt;CFB&gt;) 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 &lt; 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.<\/jats:p>","DOI":"10.3390\/foods13060927","type":"journal-article","created":{"date-parts":[[2024,3,19]],"date-time":"2024-03-19T05:23:31Z","timestamp":1710825811000},"page":"927","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Processing of Whole Kernel Tapioca Pearl and Milk Tea BOBA of Fresh Highland Barley: Optimization of Processing Parameters and Quality Evaluation"],"prefix":"10.3390","volume":"13","author":[{"given":"Jiawen","family":"Zhu","sequence":"first","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China"},{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiayao","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China"},{"name":"Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huajun","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China"},{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingying","family":"Zhu","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China"},{"name":"Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jilin","family":"Dong","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China"},{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rongjie","family":"Huang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China"},{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4189-9529","authenticated-orcid":false,"given":"Ruiling","family":"Shen","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China"},{"name":"Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,3,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/j.tifs.2020.07.011","article-title":"Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review","volume":"103","author":"Guo","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1148","DOI":"10.1002\/cche.10225","article-title":"Changes in shelf life and quality of fresh hullless barley noodles during storage","volume":"96","author":"Zheng","year":"2019","journal-title":"Cereal Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1467","DOI":"10.1016\/j.jfoodeng.2006.04.045","article-title":"Effect of moisture content on some physical properties of green wheat","volume":"79","author":"Rababah","year":"2007","journal-title":"J. Food Eng."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1463","DOI":"10.1080\/10942912.2019.1651739","article-title":"Starch content and physicochemical properties of green wheat starch","volume":"22","author":"Zhang","year":"2019","journal-title":"Int. J. Food Prop."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1222","DOI":"10.1089\/jmf.2019.0089","article-title":"Effects of Green Wheat (Triticum turgidum) and Common Wheat (Triticum aestivum) on the Metabolic Profile of Wistar Rats","volume":"22","author":"Bueno","year":"2019","journal-title":"J. Med. Food."},{"key":"ref_6","first-page":"300","article-title":"Research progress of bioactive components in hulless barley","volume":"44","author":"Luo","year":"2018","journal-title":"Food Ferment. Ind."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1307","DOI":"10.3746\/jkfn.2007.36.10.1307","article-title":"Changes in the physicochemical characteristics of green wheat during maturation","volume":"36","author":"Kim","year":"2007","journal-title":"J. Korean Soc. Food Sci. Nutr."},{"key":"ref_8","first-page":"216","article-title":"Effect of Superheated Steam Treatment on Bacteria-Reducing and Quality of Green Wheat Berry","volume":"33","author":"Zhang","year":"2017","journal-title":"Mod. Food Sci. Technol."},{"key":"ref_9","first-page":"81","article-title":"Effect of drying methods on antioxidant activity of green wheat kernel polyphenols","volume":"46","author":"Li","year":"2021","journal-title":"Food Technol."},{"key":"ref_10","first-page":"262","article-title":"Processing optimization and quality research of green wheat noodles","volume":"38","author":"Kang","year":"2017","journal-title":"Sci. Technol. Food Ind."},{"key":"ref_11","first-page":"81","article-title":"Green wheat-supplemented Zongzi: Optimization of processing parameters and quality evaluation","volume":"36","author":"Kang","year":"2015","journal-title":"Food Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"16827","DOI":"10.1111\/jfpp.16827","article-title":"Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread","volume":"46","author":"Zhang","year":"2022","journal-title":"Food Process. Preserv."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"996337","DOI":"10.3389\/fnut.2022.996337","article-title":"Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China","volume":"9","author":"Jin","year":"2022","journal-title":"Front. Nutr."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"110814","DOI":"10.1016\/j.lwt.2020.110814","article-title":"Thermal processing influences the physicochemical properties, in vitro digestibility and prebiotics potential of germinated highland barley","volume":"140","author":"Huang","year":"2021","journal-title":"LWT"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"108414","DOI":"10.1016\/j.lwt.2019.108414","article-title":"Sensory and physico-chemical properties of wholegrain wheat bread prepared with selected food by-products","volume":"114","author":"Torbica","year":"2019","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/j.foodres.2012.05.001","article-title":"Rice and buckwheat flour characterisation and its relation to cookie quality","volume":"48","author":"Torbica","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"128657","DOI":"10.1016\/j.foodchem.2020.128657","article-title":"Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley","volume":"346","author":"Bai","year":"2021","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1111\/1750-3841.14432","article-title":"Extrusion of a Curcuminoid-Enriched Oat Fiber- Corn-Based Snack Product","volume":"84","author":"Sayanjali","year":"2019","journal-title":"J. Food Sci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1146\/annurev.arplant.57.032905.105212","article-title":"Chlorophyll degradation during senescence","volume":"57","year":"2006","journal-title":"Annu. Rev. Plant Biol."},{"key":"ref_20","first-page":"350","article-title":"Modified atmosphere packaging of minimally processed \u201cLollo Rosso\u201d (Lactuca sativa) Phenolic metabolites and quality changes","volume":"206","author":"Gil","year":"1998","journal-title":"Eur. Food Res. Technol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1007","DOI":"10.1105\/tpc.107.050633","article-title":"Chlorophyllase is a rate-limiting enzyme in chlorophyll catabolism and is post-translationally regulated","volume":"19","author":"Azoulay","year":"2007","journal-title":"Plant Cell"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"1044","DOI":"10.1016\/j.ijbiomac.2019.03.146","article-title":"Effects of dry heat treatment on the structure and physicochemical properties of waxy potato starch","volume":"132","author":"Liu","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"129303","DOI":"10.1016\/j.foodchem.2021.129303","article-title":"Effect of moist and dry-heat treatment processes on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes","volume":"351","author":"Kang","year":"2021","journal-title":"Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/6\/927\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T14:15:51Z","timestamp":1760105751000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/6\/927"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,3,19]]},"references-count":23,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2024,3]]}},"alternative-id":["foods13060927"],"URL":"https:\/\/doi.org\/10.3390\/foods13060927","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,3,19]]}}}