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KMID : 0380619910230030280
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 3 p.280 ~ p.285
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Browning and Mutagenicity of Roasted Barley and Sesame Seeds
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Abstract
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This study was undertaken to measure the degree of browning and mutagenicity by Ames test using Salmonella tyfihimurium TA 98 and TA 100 strains for roasted barley and sesame seeds used as food materials. The degree of browning of roasted barley for barley tea on the market showed a wide variation; barley for restaurant-use was heavily roasted (5 times) in comparison with homeuse barley. Sesame seeds for oil extraction were more roasted (4 times) than those for seasoning. Water-, ethanol- and ether-soluble fractions from roasted barley and sesame seeds did not show any signs of mutagenicity, even at the extremely high concentrations of the extracts.
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KEYWORD
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