2026-10-14T21:38:04Z https://www.scidb.cn/oai

10.57760/sciencedb.0117p 2026-09-09T13:44:11Z

2026-09-09 Processing Dataset of Waxy and Non‑Waxy Hull‑less Barley Rice doi:10.57760/sciencedb.0117p en Hull-less barley (HLB) shows potential for low-glycemic index (GI) foods, yet research on HLB rice processing and varietal differences remains limited. This study systematically compared normal and waxy HLB rice across pearling, cooking, and variety, evaluating appearance, nutrition, texture, sensory properties, volatile organic compounds (VOCs), and in vitro digestibility. Pearling improved water absorption and sensory scores (3.36–15.11%) but reduced functional nutrients (18.05–67.08%) and increased GI. Cooking increased aldehydes (19.30–21.62%) and furans (1.18–3.01%) while decreasing alcohols (2.92–7.61%) and ethers (2.32–19.29%). Compared with normal HLB rice, waxy HLB rice exhibited higher β-glucan (+68.53%), better water absorption, higher sensory scores (+15.41%), and lower GI (−2.26%). Notably, cooking induced opposite polyphenol responses, increasing them in waxy HLB (5.68–6.46%) but decreasing them in normal HLB rice (15.69–24.67%). Cooking induced the most pronounced changes in VOCs, followed by pearling, whereas varietal differences contributed to a lesser extent, with 46 markers identified. Correlation analysis revealed that sensory quality positively correlated with water absorption (r = 0.951), alcohols (r = 0.857), and furans (r = 0.886), but negatively with unsaturated fatty acids (r = −0.929), Zn (r = −0.924), and Fe (r = −0.847). GI showed strong negative correlations with phenolics (r = −0.873), flavonoids (r = −0.892), and γ-tocopherol (r = −0.864), and a positive correlation with ethers (r = 0.751). These findings provide new insights into the processing–quality interactions in HLB rice. hull-less barley rice; waxy; pearl; cook; In vitro digestibility Li Yutong Zhao Tianyi Zhang Zhihui Bian Haoquan Chen Jiaxin Tang Hongmei Zhang Yuhong Wang Tao Xu Zhibin Zaxi Luobu Zeng Xingquan Tang Yawei Li Qiao RESTRICTED dataset Science Data Bank