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Physicochemical Characteristics of Barley Powder Produced from Different Cultivars and with Different Degrees of Milling
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 Title & Authors
Physicochemical Characteristics of Barley Powder Produced from Different Cultivars and with Different Degrees of Milling
Kim, Eun Hee; Lee, Yoon Jeong; Lee, Sang Hoon; Jang, Gwi Yeong; Kim, Min Young; Yoon, Nara; Lee, Mi Ja; Lee, Junsoo; Jeong, Heon Sang;
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 Abstract
This study investigated changes in physicochemical characteristics of barely powder produced from different cultivars (Dahan, Hinchalssal, Heugkwang, Heugnurl and Boseokchal) and with different degrees (15, 19, 23, and 27%) of milling. Crude protein content increased with decreasing milling degrees, with content ranges of 7.38-10.09, 8.01-10.58, 9.47-11.62, and 9.03-12.08%, respectively. Further crude lipid and ash content increased with decreasing milling degree. The crude lipid content was highest in Dahan-milled barley, while crude ash content was highest in Hinchalssal-milled barley. As the milling degree decreased, palmitic and stearic acid composition decreased and oleic and linoleic acid composition increased. Major minerals present in the barley powder were Ca, Fe, K, Mg, Mn, Na, and Zn. K and Mg content increased with decreasing milling degree. These results indicate that further studies are needed to optimize the cultivar usage and degree of milling for manufacture of various barley products.
 Keywords
barley;milling degree;physicochemical characteristics;
 Language
Korean
 Cited by
1.
품종과 도정도에 따른 보릿가루의 기능성분 함량,김은희;이윤정;장귀영;김민영;윤나라;지영미;이미자;이준수;정헌상;

한국식품과학회지, 2016. vol.48. 3, pp.256-261 crossref(new window)
1.
Functional Components of Different Varieties of Barley Powder with Varying Degrees of Milling, Korean Journal of Food Science and Technology, 2016, 48, 3, 256  crossref(new windwow)
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