Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in the Physicochemical Characteristics of Green Wheat during Maturation

성숙과정 중 녹색밀의 이화학적 특성변화

  • Kim, Min-Chul (Dept. of Food Science & Technology, Chungnam National University) ;
  • Lee, Ka-Soon (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Lee, Byung-Jin (Haechandle Co., Ltd.) ;
  • Kwon, Byung-Gu (Haechandle Co., Ltd.) ;
  • Ju, Jung-Il (Chungnam Province Agricultural Research and Extension Services) ;
  • Gu, Ja-Hyeong (Dept. of Horticulture, Chungnam Notional University) ;
  • Oh, Man-Jin (Dept. of Food Science & Technology, Chungnam National University)
  • Published : 2007.10.30

Abstract

In order to evaluate the utilization of immature green wheat kernels as food processing material, these experiments were carried out to analyze general composition, free sugars, free amino acids, mineral content and color of 3 wheat varieties according to their heading dates. Contents such as moisture, crude protein, crude lipid and ash were gradually decreased according to the days after heading of 3 wheat varieties, while crude fiber and starch were gradually increased. Maltose and maltotriose contents in immature green wheat kernels were high but its rapidity decreased by closing to ripeness. Contents of free amino acids showed a tendency to decrease, among which alanine content was the highest around 25 days after heading, and then glutamic acid, GABA, glycine in order. Contents of total free amino acid were decreased by closing to ripeness. Among 3 wheat varieties, its contents of Guru wheat was the highest. As wheat matured, ${\beta}-glucan$ contents were decreased from 1.5% to 0.28% on 43 days after heading. Mineral contents of 3 wheat varieties were generally increased by closing to ripeness after coming into ears, and K, Mg were especially prominent. As wheat matured, lightness was decreased, while redness and yellowness were increased. Considering chemical composition and color, the immature green wheat were produced through blanching the spikes harvested before the yellow ripe stage. The harvested green wheat cereals is able to eat raw wheat or cook it as food processing material.

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