Influence of superheated steam treatment on physicochemical, edible, and storage characteristics of highland barley grains

Abstract Background and Objectives The effects of superheated steam (SS) processing conditions on physicochemical properties and edible qualities of highland barley (HB) grains are still not clear enough. The storage stability of SS treated HB grains is also need to be verified through long‐term storage. Effects of SS treatment on physicochemical, edible and storage properties of HB grains were investigated. Findings SS processing significantly reduced peroxides and polyphenol oxidase activities. Pasting properties showed that SS treatment resulted in significant increase of viscosity parameters. With improved hardness, gumminess, chewiness, and decreased cooking loss, the cooking and textural qualities were improved by SS processing. Storage properties showed that SS processing inhibited the increase of free fatty acid value, peroxide value and carbonyl value during storage, indicating that the oxidative rancidity of HB grains was retarded. SS treatment also maintained the water hydration properties, pasting properties, and textural properties during 6 months of storage. Conclusions SS treatment significantly improved the edible and storage properties of HB grains.