|
KMID : 1007520020110060618
|
|
Food Science and Biotechnology
2002 Volume.11 No. 6 p.618 ~ p.622
|
|
|
Changes in Physicochemical Properties of Barley Germ during Roasting
|
|
Seog, Ho-Moon
Seo, Mi-Sook/Choi, Hee-Don/Kim, In-Hwan/Lee, Young-Tack
|
|
|
Abstract
|
|
|
|
Changes in free sugars, free amino acids, tocols, and fatty acids, color, brown pigments of barley germ, a by-product of the pearling process, were investigated during roasting at 180℃ for 3,5,7, and 9 min. Significant decreases in sucrose and raffinose contents, and a very rapid decrease in free amino acid content were observed above the roasting time of 7 and 3 min, respectively, whereas there were little changes in tocols and fatty acid contents. Roasting decreased the lightness, yellowness, and redness of barley germ except for a slight increase in redness at the early stage of roasting. Analysis of brown pigments by gel filtration chromatography showed that high molecular weight brown compounds are produced due to the increases of roasting time. Yield of barley oil tended to increase during roasting, showing a maximum extraction of 28.9% at the roasting time of 7 min.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|