Abstract:The nutrient composition，digestive properties，antioxidant substances，and antioxidant activities of two varieties of highland barley were studied under different peeling rates.Noodles were prepared with the highland barley powder treated under different conditions.The texture properties and quality were compared between the noodle products.The results showed that 'Zangqing No.13' outperformed 'Longzihei' in terms of nutrient composition，digestive properties，and antioxidant activity at each peeling rate，which indicated that'Zangqing No.13' was more suitable for deep processing than 'Longzihei'.The latter was more suitable for the production of noodles.