Evidence map›Paper›PMID 40646914›Full record

ArticleFoods (Basel, Switzerland)2025

Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles.

Guiyun Wu, Lili Wang, Xueqing Wang, Bin Dang, Wengang Zhang, Jingjing Yang, Lang Jia, Jinbian Wei, Zhihui Han, Xiaopei Chen and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

13 authors.

Guiyun WuCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China.
Lili WangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.ORCID 0000-0002-9851-7539
Xueqing WangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Bin DangCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China.
Wengang ZhangCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China.
Jingjing YangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Lang JiaCollege of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Jinbian WeiCollege of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Zhihui HanCollege of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Xiaopei ChenCollege of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Jingfeng LiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Xijuan YangCollege of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China.
Fengzhong WangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Funding

Agricultural Science and Technology Innovation Program of Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences CAAS-ASTIP-G2022-IFST-04National Key R&D Program of China 2022YFF1100501-3
6 · The paper itself

Abstract

This study comprehensively assessed the effects of ten highland barley varieties on the quality and digestibility of noodles. The characteristics of highland barley flour, including proximate composition, pasting properties, and dough mixing behavior, were analyzed. The quality of the resulting noodles was evaluated through cooking and textural property analysis. The digestion characteristics of the noodles were determined to evaluate the starch hydrolysis rate and glycemic index (GI). Additionally, a correlation analysis was conducted among the proximate composition of highland barley flour, the characteristics of flour, and the quality of noodles. The results demonstrate that Chaiqing 1 exhibited superior performance in terms of flour quality and noodle texture compared to other varieties. The noodles produced from this variety possessed an outstanding texture, with moderate hardness and excellent elasticity. Additionally, its noodles also exhibited superior cooking resistance and low cooking loss. Nutritionally, the moderate estimated glycemic index (eGI) and high resistant starch (RS) content of Chaiqing 1 were beneficial for intestinal health. Ximalaya 22 showed good processing performance but slightly inferior texture, whereas Kunlun 14 had a high dietary fiber content, which resulted in noodles prone to breaking. Through a comprehensive variety comparison and screening, Chaiqing 1 emerged as the preferred choice for producing high-quality highland barley noodles. Furthermore, correlation analysis revealed that dietary fiber was significantly and positively correlated with water absorption, stability time (ST), and hardness (

Indexed as

digestive characteristicshighland barley varietiesnoodle quality

Identifiers

PMID40646914
PMCPMC12248821

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