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Physicochemical Properties and Cooking Quality of Naked Waxy Barley (Saechalssal bon)
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 2,  2011, pp.165-170
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.2.165
 Title & Authors
Physicochemical Properties and Cooking Quality of Naked Waxy Barley (Saechalssal bon)
Jun, Hyun-Il; Cha, Mi-Na; Song, Geun-Seoup; Yoo, Chang-Sung; Kim, Yun-Tae; Kim, Young-Soo;
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 Abstract
The physicochemical properties and cooking quality of Saechalssal bori (25% pearled ratio), which is a naked waxy barley, were investigated. The amylose, insoluble dietary fiber (IDF), soluble dietary fiber (SDF), total dietary fiber (TDF), and -glucan contents of Saechalssal bori were 5.2, 10.8, 9.5, 20.3, and 3.7%, respectively. Pasting temperature, peak and final viscosity, and setback of Saechalssal bori were , 383.2, 231.3, and 55.6 RVU, respectively. The water absorption, expansibility, and soluble solid of Saechalssal bori were 232.2, 405.3, and 3.5%, respectively. As the ratio of water to grain increased, L value increased, whereas a and b values were decreased. The sensory evaluation showed that wateriness and overall acceptability increased with increasing ratio of water to grain, resulting in determining 2.1 times as the optimum ratio of water to grain. The cooked Saechalssal bori prepared using optimum condition had hardness (1.2 kg), cohesiveness (4.0), springiness (1.0), gumminess (5.1), chewiness (5.3), adhesiveness (0.2 kg), and A/H (0.8), respectively.
 Keywords
cooking quality;Saechalssal bori;-glucan;pasting properties;sensory evaluation;
 Language
Korean
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