Optimizing black highland barley through controlled pearling: Nutritional enhancement, texture modification, and glycemic control

To better understand the nutrition, taste, and hypoglycemic function of black highland barley rice (BHBR) with an appropriate degree of pearling (DOP), a comprehensive assessment of its nutritional profile, textural properties, in vitro starch digestibility, and in vivo glycemic index (GI) was conducted. The results demonstrated that pearling reduced most of the nutrients except for total starch, amylose, amylopectin, and β-glucan, which increased by 25.7 %, 50.6 %, 20.1 %, and 9.6 %, respectively, from BHBR-1 to BHBR-4. Meanwhile, the removal of coarse barley bran significantly improved the texture of cooked BHBR. Pearling also reduced the estimated GI (eGI) and GI values from 74.99 % to 67.98 % and 43.84 %–22.78 %. A comprehensive analysis suggested that a DOP of 24.2 % optimally balances nutrient retention, texture, and hypoglycemic function. This study offers valuable insights for developing functional highland barley products. • Pearling reduced most of the nutrients except for TS, amylose, RS, and β-glucan. • Controlled pearling improved texture properties of cooked BHBR. • Pearling reduced in vitro starch digestibility and in vivo GI values significantly. • Optimal pearling degree 24.2 % balanced nutrition and functionality in BHBR.