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KMID : 0380619830150030287
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 3 p.287 ~ p.294
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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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Change of color, browning index, soluble protein, reducing sugar content, and available lysine were monitored for raw and extruded barely powders during four months of ambient and accelerated storage temperatures with A_w of 0.31 and 0.71, respectively. Lass of whiteness and soluble browning pigments increased with increased A_w and temperature. The raw sample had an increased rate of browning intensity than the extruded samples. Among the extruded samples, the added sucrose sample had the lowest rate of browning during storage. Loss of reducing sugar content in all samples increased with increased A_w and temperature. The loss of soluble protein and of the available lysine also increased with increased A_w and temperature. The loss of reducing sugar and of the available lysine was at least partly due to the Maillard browning reaction. These results have important implications in teh processing and storage of raw and extruded burleys.
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