|
KMID : 0380620150470050639
|
|
Korean Journal of Food Science and Technology
2015 Volume.47 No. 5 p.639 ~ p.644
|
|
|
Physicochemical Characteristics of Barley Powder Produced from Different Cultivars and with Different Degrees of Milling
|
|
Kim Eun-Hee
Lee Yoon-Jeong
Lee Sang-Hoon
Jang Gwi-Yeong
Kim Min-Young
Yoon Na-ra
Lee Mi-Ja
Lee Jun-Soo
Jeong Heon-Sang
|
|
|
Abstract
|
|
|
|
This study investigated changes in physicochemical characteristics of barely powder produced from different cultivars (Dahan, Hinchalssal, Heugkwang, Heugnurl and Boseokchal) and with different degrees (15, 19, 23, and 27%) of milling. Crude protein content increased with decreasing milling degrees, with content ranges of 7.38-10.09, 8.01-10.58, 9.47-11.62, and 9.03-12.08%, respectively. Further crude lipid and ash content increased with decreasing milling degree. The crude lipid content was highest in Dahan-milled barley, while crude ash content was highest in Hinchalssal-milled barley. As the milling degree decreased, palmitic and stearic acid composition decreased and oleic and linoleic acid composition increased. Major minerals present in the barley powder were Ca, Fe, K, Mg, Mn, Na, and Zn. K and Mg content increased with decreasing milling degree. These results indicate that further studies are needed to optimize the cultivar usage and degree of milling for manufacture of various barley products.
|
|
|
KEYWORD
|
|
|
barley, milling degree, physicochemical characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|