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KMID : 0380620160480030256
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 3 p.256 ~ p.261
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Functional Components of Different Varieties of Barley Powder with Varying Degrees of Milling
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Kim Eun-Hee
Lee Yoon-Jeong
Jang Gwi-Yeong
Kim Min-Young
Yoon Na-ra
Ji Yeong-Mi
Lee Mi-Ja
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study investigated the changes in functional components of barley powder produced from different grain varieties (Dahan, Hinchalssalbori, Heukgwang, Huknuri and Boseokchal) and varying milling degrees (27, 23, 19, and 15%). Total polyphenol contents increased with a decrease in the milling degree, with content ranges of 0.97-1.40, 1.19-1.66, 1.22-1.77, 1.30-1.93, and 1.46-2.12 mg/g, respectively. Total flavonoids content also increased with a decrease in the milling degree. The total polyphenol and flavonoids contents were the highest in barley powder from Huknuri and Boseokchal grains. Total dietary fiber, arabinoxylan, and GABA contents increased with a decrease in the milling degree. As the milling degrees decreased, β-glucan contents, which was the highest in Hinchalssalbori and Boseokchal, decreased with ranges of 4.98-7.29, 5.26-7.03, 4.84-7.17, 4.84-700, and 4.66-6.33 mg/100 g, respectively. These results provide useful data for selection of an appropriate variety and milling degree to achieve a high quality in barley processing.
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KEYWORD
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barley, milling degree, polyphenol-content, β-glucan, arabinoxylan
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