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KMID : 0903519930360060456
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1993 Volume.36 No. 6 p.456 ~ p.462
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Effect of parboiling on the physicochemical properties of immature barley kernels
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김성수/Kim, Sung Soo
석호문/김정상/홍희도/김경탁/Seog, Ho Moon/Kim, Jong Sang/Hong, Hee Do/Kim, Kyung Tack
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Abstract
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Parboiling, a popular technology used to protect rice from nutrient loss during milling and to increase the shelf-life of rice, was applied to barley kernels, and its effect on nutrient retention and chemical composition was evaluated. Before 36 days after ear emergence, barley kernels showed water content higher than 40%, and parboiling without presoaking resulted in at least 43% of gelatinization degree. This implies that soaking, an important step of parboiling, is dispensable for barley at milky stage. Parboiling did make little change in the appearance of the kernel after 31 days from ear emergence. Nonreducing sugars such as sucrose and raffinose remained unchanged while reducing sugars of barley was decreased by parboiling, with exception that maltose increased. Pearling led to decrease in crude protein, fat, fiber and minerals of barley sampled and parboiled on 36th day from ear emergence. Free sugars in the parboiled barley also was reduced with increasing pearling rate. Vitamin B₁ content of the parboiled barley was 260 ㎍ per 100 g as dry basis at 50% pearling rate, compared to 36 ㎍ for raw barley at same pearling rate. Thus parboiling appeared to be very effective in the retention of vitamin B₁ during pearling.
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