LAUSR

Abstract Highland barley is an excellent source of dietary fiber and therefore this grain is receiving more and more popularity. The aim of this study was to improve the shelf life of highland barley by inactivating lipolytic enzyme using superheated steam (SS) with proper tempering and effects of SS processing on storage properties were compared. Results indicated that barley was stabilized by SS processing (160 °C) holding for 6 min with 6 h of tempering time could effectively reduce 38.85% lipase activity and 100% peroxides (POD) activity. Low-field nuclear magnetic resonance results showed tempering for 6 h provided proper water distribution of kernels meeting enzyme. Under the optimal conditions, highland barley maintained low free fatty acid (FFA) level and peroxide value (PV) after 8 weeks of storage and the storage quality in the form of flour has been improved more significantly than the kernels, lowing FFA levels of kernels by 15.00% and flour by 37.55%, respectively (P