Effect on parboiling processing on structure and thermal properties of highland barley flours

The effects of parboiling processing (121 °C for 10, 15, and 20 min, 0.1 MPa) on thermal properties, color value, morphological properties, and crystallinity of highland barley were studied. During 20 min parboiling processing, the color values Chroma B*, b* values increased, and L* values decreased; the crystallinity of parboiled barley illustrated A, B, and V-style polymorphs; the heat enthalpy (ΔH) and onset, peak, conclusion temperature of gelatinization, and range of gelatinization (To, Tp, Tc, and Tc-To) was decreased; the internal structure of highland barley was destroyed. Meanwhile, the crystallinity was observed to be significantly correlated to color values and thermal properties during different degrees of processing.