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KMID : 0380620110430030315
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 3 p.315 ~ p.320
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Quality Characteristic of Saccharified Materials Manufactured from Germinated Barley
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Cha Mi-Na
Yoon Young
Jang Seon-A
Song Geun-Seoup
Kim Young-Soo
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Abstract
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Germination conditions were evaluated to obtain barley containing a high content of gamma-aminobutyric acid (GABA), and quality characteristics of saccharified materials manufactured using germinated barley were investigated. Water absorption content of barley increased but pH of the steeping solution decreased with increasing steeping time at all steeping temperatures. The changes in water absorption content and pH were highest at a steeping temperature of 25oC. The highest GABA content was obtained at a steeping condition of 25oC for 20 h. The highest GABA content was obtained for a germination condition of 5oC for 36 h after steeping, resulting in an increase of 7.4 times more GABA contents than that in raw material. The pH of saccarified materials decreased but titratable acidity, amino type nitrogen content, and ammonia type nitrogen content increased during the saccharification period. GABA content of saccarified materials increased with increasing saccharification period, resulting in the highest GABA content from saccarified materials containing germinated barley.
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KEYWORD
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GABA, germinated barley, saccharified materials, steeping
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