Modulation of highland barley noodles quality by water-soluble polyphenols epigallocatechin gallate and ferulic acid

Barley flour is valued for its unique texture and resistance to starch digestion. However, its high bran content often compromises food quality. To address this, the effects of incorporating epigallocatechin gallate (EGCG) and ferulic acid (FA) into whole grain barley noodles were investigated. In terms of digestibility, resistant starch content increased from 24% (Control) to 37% (0.5% EGCG) and 26% (0.5% FA), while rapidly digestible starch decreased from 62% to 51% and 59%, respectively. These results indicate that EGCG and FA enhanced the anti-digestive property of noodles. Analyses using SEM, liquid chromatography, and low-field nuclear magnetic resonance revealed that the reduced digestibility was primarily attributed to protein polymerization and strengthened water–solid interactions, which promoted cross-linking of the gluten network and encapsulation of starch. This study demonstrates that incorporating dietary polyphenols is an effective strategy to improve the edible quality and functional properties of barley noodles, thereby promoting their potential utilization.