Physicochemical Assessment of Quality Characteristics of Extruded Barley under Varied Storage Conditions

상이한 조건하에서 저장한 압출보리의 품질특성에 관한 이화학적 평가 -제 1 보 : 지방질 산화-

  • Shin, Hyo-Sun (Department of Food Technology Dongkuk University) ;
  • Gray, J. Ian (Department of Food Science and Human Nutrition, Michigan State University)
  • Published : 1983.01.01


Raw and extruded barleys prepared by three different conditions were powdered and stored for four months at ambient $(25^{\circ}C)$ and accelerated temperatures $(40^{\circ}C)$ with $A_w$ of 0.31 and 0.71, respectively. The stability of the these samples with respect to lipid oxidation was studied. The lipid oxidation of all samples, as measured by the lipid diene conjugation of the extracted oil, increased with increased $A_w$ and temperature and with the storage time elapsed. The ratio of unsaturated to saturated fatty acids (U/S ratio) tended to decreased as the $A_w$ and temperature were increased. The raw sample had a greater increase in lipid conjugation diene but a decrease in U/S ratio than the extruded samples. The extruded sample containing the added sucrose had greater lipid stability than the other extruded samples. Lipid free-amino group content in all samples decreased with increased $A_w$ and temperature.