Abstract: The product formulation and preparation process for a jelly with lipid-lowering function using Tibetan hulless barley β-glucan (THBG) as main matrix material were investigated in this study. THBG, gelatin and glycerin was found to be the optimal jelly matrix components among 12 formulations in terms of sensory and texture properties, and the optimal jelly matrix composition was 5% THBG, 0.5% gelatin and 5% glycerin in terms of gel strength, viscosity and water-holding capacity as determined using orthogonal array design. Additives such as hawthorn extract, licorice extract and sugar were added to the matrix at concentrations of 1.5%, 0.5%－2.5% and 8.0%, respectively. The jelly obtained was a safe functional product with characteristics of good taste, no choking hazard and good meltability in the mouth.

Key words: Tibetan hulless barley, β-glucan, functional jelly, orthogonal array design