Changes In Dietary Fiber Content of Barley during Pearling and Cooking

도정 및 가열조리중 보리의 식이섬유 함량변화

Three hull-less barleys and three covered barleys grown in Korea were pearled to give 0% and 60% yield, respectively. Whole barleys and pearled barleys were analyzed for total, insoluble, soluble dietary fiber and ${\beta}-glucan$ contents. Whole hull-less barleys contained average 17.1% total dietary fiber, and whole covered barleys contained average 23.9% total dietary fiber. Pearled hull-less barleys contained 9,2% total dietary fiber and 4.8% solule dietary fiber. Pearled covered barleys contained 11.9% total dietary fiber and 6.0% soluble dietary fiber. Whole barleys contained $3.2{\sim}3.9%$ (${\beta}-glucan$, and pearled barleys contained $3.5{\sim}5.4%$ (${\beta}-glucan$. Soluble dietary fiber and (${\beta}-glucan$ contents of barley were not affected by cooking, while insoluble dietary fiber content was increased by cooking.

한국산 쌀보리 3품종을 도정수율 70%, 겉보리 3품종을 도정수율 60%, 로 도정한 후 수용성, 불용성, 총식이섬유 및 ${\beta}-glucan$의 함량을 측정하여 도정전과 비교하였다. 도정전 쌀보리는 평균 17.1%, 겉보리는 23.9%의 총식이섬유를 함유하였다. 도정후 쌀보리는 9.2% 총식이섬유와 4.8% 수용성 식이섬유를 함유하였고, 겉보리는 각각 11.9%와 6.0%를 함유하였다. ${\beta}-glucan$ 함량은 품종에 따라 도정 전에는 $3.2{\sim}3.9%$, 도정 후에는 $3.5{\sim}5.4%$를 함유하였다. 도정된 쌀보리와 쌀보리가루의 수용성 식이섬유와 $3.2{\sim}3.9%$ 함량은 가열조리에 의하여 변화되지 않았으나, 불용성 식이섬유는 1% 증가하였다.