Thermal processing influences the physicochemical properties, in vitro digestibility and prebiotics potential of germinated highland barley

Abstract This study determined the effects of four thermal processing methods for germinated highland barley (GHB) on its nutritional composition, physicochemical properties, in vitro starch and protein digestibility, and in vitro prebiotic effects. The contents of total dietary fiber (TDF) and total phenols were significantly increased by steaming, microwave, baking and extrusion processing, while the contents of ash, starch and resistant starch were decreased. Except for baking, the other three methods improved the water hydration properties by increasing the water absorption index, water solubility index and swelling power. Thermally processed samples, especially those extruded, exhibited better thermal stability, pasting properties and in vitro protein digestibility, possibly because of the damage to the whole grain powder particles. The thermally processed digesta of GHB promoted the proliferation of Lactobacillus plantarum and L. delbrueckii in a dose-dependent manner, especially for those extruded, followed by those processed by steaming, microwave and baking. A Pearson correlation analysis showed that the prebiotic effect was positively correlated with the content of TDF in the different samples. Overall, thermal processing increased the quality and digestibility of GHB, with extrusion being the most suitable for industrial processing.