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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Proximate Composition and Mineral Content of Naked Barley Differing in Pearling Degrees

정맥수율별 쌀보리쌀의 일반 성분 및 무기질 함량

  • Park, Sung-Hee (Dept. of Food Science and Technology, Chonnam National University) ;
  • Kim, Kwan (Dept. of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Dept. of Food Science and Nutrition, Dankook University) ;
  • Park, Yang-Kyun (Dept. of Food Science and Technology, Mokpo National College)
  • 박성희 (전남대학교 식품공학과) ;
  • 김관 (전남대학교 식품공학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 박양균 (목포대학 식품공학과)
  • Published : 1989.09.30
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Abstract

The main Kernels(7 and 18 mesh) of naked barley were pearled to remove 5% of the outer layer of the Kernel. The contents of protein, fat, ash and minerals of pearled barley with pearling degrees of $78{\sim}100%$ were analyzed. All components were decreased with the increase of pearling degrees. The decrease of protein was lesser than that of ash or fat. Among minerals P, K, Mg and Na sharply decreased while Fe and Ca slightly decreased upon pearlig.

쌀보리(새쌀보리)의 주된 입자(7-10 mesh)를 5% 씩 정맥하고 정맥수율 70-100%인 쌀보리쌀의 일반성분과 무기질 함량을 분석 하였다. 단백질, 회분 및 지방 모두 정맥수율이 감소될수록 감소되었으며 단백질의 감소율이 적었다. 무기질도 일반성분과 비슷한 경향 이었으나, 정맥수율이 낮을수록 인, 칼륨, 마그네슘 및 나트륨은 그 함량이 크게 감소하였고, 철 및 칼슘은 완만한 감소를 보였다.

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