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KMID : 0665420220370040345
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Korean Journal of Food Culture
2022 Volume.37 No. 4 p.345 ~ p.353
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Comparison of the Physicochemical and Gelatinization Properties of Various Barley Cultivars
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Tak Eun-Sook
Jung Hee-Nam
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Abstract
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This study compared the physicochemical and gelatinization properties of naked barley, tetrastichum barley, and waxybarley. Compared to tetrastichum barley and waxy barley, naked barley had shorter and rounder grains with a 1.43 length/width ratio. Tetrastichum barley had lower crude protein, crude lipid, and crude ash content and higher amylose contentcompared to naked barley and waxy barley. The L, a, b color values of waxy barley were significantly higher than those ofnaked barley and tetrastichum barley. The water absorption index (WAI) and the water soluble index (WSI) were highest inwaxy barley. The X-ray diffraction pattern was type A in all samples, and the peak intensity was highest in waxy barley. Themaximum viscosity, cooling viscosity, breakdown, and setback of amylogram properties were the highest in tetrastichumbarley. The thermal properties through the differential scanning calorimeter showed that the waxy barley had higher valuesof the onset, peak, conclusion temperature and enthalpy (?H). In conclusion, the variety of barley influenced thephysicochemical and gelatinization properties, which could be important factors in the manufacture of processed foods.
These results would thus useful inputs for the manufacturing of these foods using barley.
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KEYWORD
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Naked barley, tetrastichum barley, waxy barley, physicochemical properties, gelatinization properties
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