• Title, Summary, Keyword: young barley leaf powder

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Effects of Young Barley Leaf Powders on the Quality Characteristics of Yellow Layer Cakes (보리순 분말의 첨가가 Yellow Layer Cake의 품질특성에 미치는 영향)

  • Kim, Yeoung-Ae
    • Korean Journal of Food Preservation
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    • v.18 no.6
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    • pp.830-835
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    • 2011
  • This study was conducted to evaluate the effects of the substitution of flour with young-barley-leaf powder on the quality characteristics of yellow layer cake. The physical properties of the cakes (i.e., viscosity, specific gravity, specific volume, cake index, and color) were measured, and the changes in hardness during the three-day storage at $22^{\circ}C$ were measured. Sensory evaluation was done with five-scale acceptance test. Both the viscosity and specific gravity of the batter were significantly influenced by the substitution. Nonetheless, no significant difference was shown in the specific volumes of the cakes. The volume indices of the cakes containing young-barley-leaf powder were higher than those of the control. The lightness, redness, and yellowness values of the crusts decreased with the addition of young-barley-leaf powder. While the lightness values of the crumbs decreased, the redness and yellowness values increased. The substitution of more than 6% flour with young-barley-leaf powder kept the hardness of the cakes lower than that of the control during the three-day storage. The cakes containing 2, 4, and 6% young-barely-leaf powder showed no significant differences from the control in the acceptance test, except in the crumb color.

Effect of Young Barley Leaf Powder on Glucose Control in the Diabetic Rats (보리순 분말이 당뇨쥐의 혈당조절에 미치는 효과)

  • Son, Hee-Kyoung;Lee, Yu-Mi;Park, Yong-Hyun;Lee, Jae-Joon
    • The Korean Journal of Community Living Science
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    • v.27 no.1
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    • pp.19-29
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    • 2016
  • This study examined the anti-diabetic effects of young barley leaf powder in rats with streptozotocin (STZ)-induced diabetes. Male Sprague-Dawley rats were divided into the non-diabetic (N) and diabetic groups, and fed the following for four weeks. The diabetic groups were further subdivided into three experimental groups: a diabetic control group (STZ), a diabetic group fed 5% barley leaf powder (STZ-BL), and a diabetic group fed 10% barley leaf powder (STZ-BH). Food and water intakes were higher in the diabetic groups than in the N group. Body weight gain was higher in the STZ-BL and STZ-BH groups compared with the STZ group, but there were no significant changes in body weight gain between the diabetic groups. The serum glucose and fructosamine levels were lower in the STZ-BL and STZ-BH groups than in the STZ group. The levels of serum insulin were higher in the STZ-BL and STZ-BH groups than in the STZ group. Serum ALT, AST and ALP activities decreased in the STZ-BL and STZ-BH groups compared with the STZ group, but there was no difference. These results indicate that dietary supplementation of barley leaf powder can attenuate clinical symptoms of diabetes in rats with STZ-induced diabetes.

Antioxidant Properties of Lotus Leaf (Nelumbo nucifera) Powder and Barley Leaf (Hordeum vulgare) Powder in Raw Minced Pork during Chilled Storage

  • Choe, Ju-Hui;Choi, Ji-Hun;Choi, Yun-Sang;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Kim, Si-Young;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.31 no.1
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    • pp.32-39
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    • 2011
  • The effects of additions of lotus leaf (0.1 and 0.5%) and barley leaf powder (0.1 and 0.5%) on the lipid oxidation and microbiological analysis of raw minced pork were investigated after 1, 4, 7, and 10 d at chilled storage. Days of storage caused (p<0.05) decreases in pH values in samples with lotus leaf (LP) and barley leaf powder (BP). $L^*$ and $a^*$ values decreased, and $b^*$ values increased in the treatments with increasing lotus leaf and barley leaf powder contents, respectively. The decrease in $a^*$ values was lowest (p<0.05) in the treatment with 0.1% BP. Thiobarbituric acid reaction substance values and free fatty acids in 0.5% LP were lowest (p<0.05) on day 10. Thus, the addition of lotus leaf powder significantly improved lipid oxidative stability in the raw minced pork during chilled storage of 10 d. Furthermore, the raw minced pork treatments with LP and BP presented low peroxide values and total microbes as compared to control (-) (without LP and BP). These results indicate that LP and BP can be incorporated into raw minced pork as natural additives to retard oxidation.

Quality Properties and Antioxidant Activities of Chocolate with Variable Leaf Powder (잎채소 분말을 첨가한 초콜릿의 품질특성 및 항산화 활성)

  • O, Hyeonbin;Song, Ka-Young;Zhang, Yangyang;Joung, Ki Youeng;Shin, So Yeon;Kim, Young-Soon
    • Korean journal of food and cookery science
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    • v.33 no.3
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    • pp.247-255
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    • 2017
  • Purpose: The aim of this study was to investigate the effects of various leaf powders on chocolate by analyzing quality characteristics, antioxidant activities, and sensory characteristics. Methods: Pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves were freeze-dried, powdered, and added to the chocolate. Results: Water contents of all leaf powder-added groups were significantly higher than that of the control (15.78%). The pH values of chocolate with leaf powder were lower than that of the control (6.33) while that of mulberry leaf chocolate (6.56) was higher than that of the control. In color measurement, L-value, a-value, and b-value were highest in pine needle chocolate (30.31, 3.52, and 4.78, respectively). The ${\Delta}E$ value (total color difference compared to white board) was the highest in squash leaf chocolate (69.51) and significantly different from that of the control (67.69). The hardness of leaf powder-added chocolate was lower than that of the control (6.84 N), except for pine needles. In the antioxidant activity analysis, chocolate with pine needles and squash leaves had higher polyphenols, flavonoids, and ABTS radical scavenging antioxidant activity than those of the control. Overall consumer acceptability was the most preferred in the control compared to the other groups. However, chocolate with mulberry and barley leaves also received high scores (5.60 and 5.40, respectively) for overall acceptability. Conclusion: It can be concluded that chocolate with barley leaves is desirable for making functional chocolate due to its high consumer preference and positive effects on improving antioxidant activities.

Nutrient Composition and Antioxidative Effects of Young Barley Leaf (보리순의 영양성분과 항산화 효과)

  • Son, Hee-Kyoung;Lee, Yu-Mi;Lee, Jae-Joon
    • The Korean Journal of Community Living Science
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    • v.27 no.4
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    • pp.851-862
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    • 2016
  • This study was conducted to investigate the proximate composition and antioxidative activities of young barley leaf(YBL). YBL powder(all w/w) was 2.98% moisture, 17.13% crude protein, 4.00% crude fat, 10.72% crude ash, and 65.17% carbohydrate. The contents of total, insoluble, and soluble dietary fiber were $36.62{\pm}2.33$, $19.05{\pm}1.04$, and $17.57{\pm}1.01g/100g$, respectively. The essential and non-essential amino acids contained in the YBL powder accounted for 46.56% and 53.44% of the total amino acids, respectively. The major unsaturated fatty acid was linolenic acid. The ratio of polyunsaturated fatty acids to saturated fatty acids was 4.84. Only tartaric acid was detected. The contents of vitamins A, C, and E were 0.761, 398.05, and 0.936 mg%, respectively. The mineral contents of YBL powder were in the order of Na$IC_{50}$ value for the DPPH radical scavenging of the YBL ethanol extract was $365.74{\pm}6.98mg/mL$. The antioxidative index was high and was similar to that of t-butylated hydroxytouene. These results suggest that YBL can be recommended as a baby vegetable of high nutritional quality and antioxidative properties.