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KMID : 0380619830150020189
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 2 p.189 ~ p.194
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Physicochemical Assessment of Quality Characteristics of Extruded Barley under Varied Storage Conditions
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Abstract
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Raw and extruded barleys prepared by three different conditions were powdered and stored for four months at ambient (25℃) and accelerated temperatures (40℃) with A_w, of 0.31 and 0.71, respectively. The stability of the these samples with respect to lipid oxidation was studied. The lipid oxidation of all samples, as measured by the lipid diene conjugation of the extracted oil, increased with increased A_w, and temperature and with the storage time elapsed. The ratio of unsaturated to saturated fatty acids (U/S ratio) tended to decreased as the A_w and temperature were increased. The raw sample had a greater increase in lipid conjugation diene but a decrease in U/S ratio than the extruded samples. The extruded sample containing the added sucrose had greater lipid stability than the other extruded samples. Lipid free-amino group content in all samples decreased with increased A_w, and temperature.
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KEYWORD
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