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KMID : 1134820080370010060
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 1 p.60 ~ p.65
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Chemical Properties of Barley Leaf Using Different Drying Methods
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Park Soo-Jin
Choi Mi-Kyeong
Kang Myung-Hwa
Kim Jung-Kon
Joung Yong-Myeon
Kim Yang-Kil
Kim Kyong-Ho
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Abstract
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Chemical properties of barley leaf were investigated using different drying methods. Moisture contents of barley leaf were 75.22%, 7.54%, 2.57%, 6.74% and 8.91% for samples dried using raw, hot-air dryer, freeze dryer, shade dryer, vacuum freeze dryer and microwave dryer, respectively. Mineral contents were high Ca, Mg, Na, P, and K in barley leaf regardless of drying methods. Organic acid contents were oxalic acid, acetic acid, citric acid and fumaric acid with no differences between drying methods. Contents of vitamin C were 142.56 mg%, 629.23 mg%, 598.48 mg%, 657.62 mg% and 724.34 mg% for samples using raw, hot-air dryer, freeze dryer, shade dryer, vacuum freeze dryer and microwave dryer, respectively. Chlorophyll contents of barley leaf dried by hot-air dryer and shade dryer were higher than in that of freeze dryer and microwaves dryer. b-values were lower in freeze dryer than in that of other dried methods.
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KEYWORD
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barley leaf, drying methods, proximate composition, vitamin C contents, color values
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