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KMID : 0665220180310050598
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 5 p.598 ~ p.603
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Comparison of the Quality Characteristics of Commercial Barley Malts in Korea
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Lee Seuk-Ki
Park Hye-Young
Choi Hye-Sun
Choi In-Duck
Park Ji-Young
Cho Dong-Hwa
Oh Sea-Kwan
Han Sang-Ik
Woo Koan-Sik
Kim Hyun-Joo
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Abstract
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As basic research for optimal barley cultivars selection and technical development for quality maintenance, a total of 21 commercial malt products (for making ‘Sikhye’, a traditional Korean sweet drink) were collected from the Korean market.
And then we analyzed the component of the barley malt products as well as conducted comparative analysis on enzyme activity and quality characteristics of the commercial barley malt products. Of the 21 barley malt products, 12 were made from 100 % barley. The result of analyzing general components of barley malts turned out different level of components; moisture 4.91~11.99%, lipid 1.71~2.48%, protein 7.80~11.97%, carbohydrate 73.64~82.24%, total starch 5.50~8.22%, reducing sugar 3.64~14.44%. As a result of measuring enzyme activity of barley malts, there was a wide range of activity difference by the product; diastatic power 36.80~94.30°, α-amylase activity 18.17~186.50 unit/g, β-amylase activity 6.53~25.05 unit/g. The results of this study would be used as basic data for optimal cultivars selection to produce barley malts and technical development for quality maintenance.
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KEYWORD
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barley malt , quality, amylase activity
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