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KMID : 0380619940260030336
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 3 p.336 ~ p.342
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Changes in Physicochemical Characteristics of Immature Barley Kernels during Roasting
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김성수/Kim, Sung Soo
석호문/홍희도/김경탁/이영택/Seog, Ho Moon/Hong, Hee Do/Kim, Kyung Tack/Lee, Young Tack
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Abstract
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Changes in physicochemical characteristics were investigated for immature barley kernels roasted at 160∼220℃ for 1∼12 min. Only small differences in chemical constituents including starch, protein, fat, ash, total dietary fiber, and β-glucan were observed between immature and mature barley kernels. The amounts of 75% ethanol-souble sugars and amino acids present in immature barley kernels were considerably higher than those in mature kernels, and gradually decreased in the process of roasting. Of free sugars, sucrose, raffinose, glucodifructose(GF₃) and maltose were reduced by roasting. Glucose and fructose, simple rec.ucing sugars, decreased at the early stage of roasting, followed by a slight increase at the later stage. Starch and nitrogen contents decreased slowly, while TDF(total dietary fiber) had a tendency to increase slightly. Stacking volume of immature barley kernels increased markedly, especially at the higher temperatures. L value of immature barley decreased throughout roasting, and a, b values increased at the early stage of roasting but b value decreased with continued roasting. The degree of roasting was strongly affected by the roasting temperature. Darkness of immature barley kernel, depending o the degree of roasting, was highly associated with concentrations of brown pigments extracted from roasted immature barley kernels.
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