Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Properties and Cooking Quality of Naked Waxy Barley (Saechalssal bon)

새찰쌀보리의 물리화학적 특성 및 취반특성

  • Jun, Hyun-Il (Department of Food Science and Technology, Chonbuk National University) ;
  • Cha, Mi-Na (Department of Food Science and Technology, Chonbuk National University) ;
  • Song, Geun-Seoup (Department of Food Science and Biotechnology, Chonbuk National University) ;
  • Yoo, Chang-Sung (Business Promotion Group for Jipyongsun Golden Barley) ;
  • Kim, Yun-Tae (Business Promotion Group for Jipyongsun Golden Barley) ;
  • Kim, Young-Soo (Department of Food Science and Technology, Chonbuk National University)
  • 전현일 (전북대학교 식품공학과) ;
  • 차미나 (전북대학교 식품공학과) ;
  • 송근섭 (전북대학교 바이오식품공학과) ;
  • 유창성 (지평선황금보리 명품화사업단) ;
  • 김윤태 (지평선황금보리 명품화사업단) ;
  • 김영수 (전북대학교 식품공학과)
  • Received : 2010.10.11
  • Accepted : 2011.03.04
  • Published : 2011.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The physicochemical properties and cooking quality of Saechalssal bori (25% pearled ratio), which is a naked waxy barley, were investigated. The amylose, insoluble dietary fiber (IDF), soluble dietary fiber (SDF), total dietary fiber (TDF), and ${\beta}$-glucan contents of Saechalssal bori were 5.2, 10.8, 9.5, 20.3, and 3.7%, respectively. Pasting temperature, peak and final viscosity, and setback of Saechalssal bori were $66.5^{\circ}C$, 383.2, 231.3, and 55.6 RVU, respectively. The water absorption, expansibility, and soluble solid of Saechalssal bori were 232.2, 405.3, and 3.5%, respectively. As the ratio of water to grain increased, L value increased, whereas a and b values were decreased. The sensory evaluation showed that wateriness and overall acceptability increased with increasing ratio of water to grain, resulting in determining 2.1 times as the optimum ratio of water to grain. The cooked Saechalssal bori prepared using optimum condition had hardness (1.2 kg), cohesiveness (4.0), springiness (1.0), gumminess (5.1), chewiness (5.3), adhesiveness (0.2 kg), and A/H (0.8), respectively.

본 연구에서는 새찰쌀보리의 보리밥 제조 적성을 살펴보기 위하여 영양성분 및 취반특성을 분석하였고, 보리밥의 관능평가와 조직감을 측정하였다. 새찰쌀보리의 수분은 11.6%, 조단백질은 10.8%, 조지방은 1.6% 및 조회분은 1.1%이었으며, ${\beta}$-glucan은 3.7%, 불용성 식이섬유는 10.8%, 수용성 식이섬유는 9.5%, 총 식이섬유는 20.3%로 나타났다. 새찰쌀보리의 호화개시온도는 $66.5^{\circ}C$ 이었고, 최고, 최종, 강하 및 치반점도는 각각 383.2, 231.3, 207.5 및 55.6 RVU로 나타났다. 새찰쌀보리의 취반특성에서는 흡수성이 232.2%, 퍼짐성이 405.3% 및 용출 고형물이 3.5%로 나타났다. 보리밥의 색도는 가수량이 증가할수록 명도는 증가하였으나 적색도와 황색도는 감소하였다. 보리밥의 관능평가 결과, 가수량이 많을수록 색깔과 단단함은 낮았으나 질은 정도와 종합적 평가는 높게 나타났으며, 종합적 평가가 높은 2.1배를 최적 가수량으로 선정하였다. 최적 가수량 조건에서 제조한 보리밥의 조직감 측정 결과, 경도는 1.2 kg, 응집성은 4.0, 탄성은 1.0, 검성은 5.1, 씹힘성은 5.3, 부착성은 0.2 kg 및 부착성/경도는 0.8로 나타났다.

Keywords

References

  1. Ju JI, Lee KS, Min HI, Lee BJ, Kwon BG, Gu JH, Oh MJ (2007) Changes in physicochemical characteristics of green barley according to days after heading. Korean J Crop Sci, 52, 36-44
  2. Jung EY, Yum CA, Kim SK, Jang MS (1987) The chemical composition of pearled, cutted and pressed barleys. Korean J Food Sci Technol, 19, 290-294
  3. Jin TY, Oh DH, Om AS, Lee HO, Eun JB (2005) Changes of physicochemical characteristic and functional components of cereals for Saengsik, uncooked food by drying methods. Korean J Food Preserv, 12, 442-448
  4. Cho MZ (1995) Studies on the variation of diet fiber content according to pearling ratio of barley. J Korean Home Economics Association. 33, 181-186
  5. Lee JS, Lee JS, Yang CB, Shin HK (1997) Blood glucose response to some cereals and determination of their glycemic index to rice as the standard food. Korean J Nutr, 30, 1170-1179
  6. Park JD, Jeon HM, Kum JS, Lee HY (2006) Soaking and drying characteristics of grains and legumes. Korean J Food Preserv, 13, 344-350
  7. Mok CK, Lee HY, Nam YJ, Min BY (1983) A kinetic study on the hydration processing of barley kernels with various polishing yields. Korean J Food Sci Technol, 15, 136-140
  8. Kim HR, Kim SK, Cheigh HS (1980) Kinetic studies on cooking of naked and covered barley. Korean J Food Sci Technol, 12, 122-125
  9. Sohn JW, Yun CA, Jang MS, Kim SK (1987) Water uptake rate and degree of gelatinization during cooking of pressed, cutted and pearled barley. Korean J Food Sci Technol, 19, 125-128
  10. Chang HG, Lee MJ, Kwon KS (1997) The physico- chemical properties and cooking of barley isogenic lines. J Korean Soc Agric Chem Biotechnol, 40, 301-306
  11. Lee MJ, Kim YK, Seo JW, Kim JG, Kim HS (2009) Cooking and pasting characteristics of non-waxy and waxy pearled barley products from Korea. Korean J Food Preserv, 16, 661-668
  12. Kim YS, Lee YT, Seog HM (1999) Physicochemical properties of starches from waxy and non-waxy hull-less barleys. J Korean Soc Agric Chem Biotechnol, 42, 240-245
  13. Lee SJ, Lee YC, Kim SK (2008) Comparison of cooking properties between imported and domestic rices according to cooking method and added water ration. Korean J Food Nutr, 21, 463-469
  14. Kim KA, Jung LH, Jeon ER (1995) Effect of cooking condition on the eating quality of cooked brown rice. Korean J Soc Food Sci, 11, 527-535
  15. Lee YT (2001) Dietary fiber composition and viscosity of extracts from domestic barley, wheat, oat, and rye. Korean J Food Nutr, 14, 233-238
  16. AOAC (1990) Official Methods of Analysis. 13th ed, Association of Official Analytical Chemists, Washington DC, USA, 190-209
  17. Prosky L, Asp N, Schweizer T, Devries J, Furdal I (1998) Determination of insoluble, soluble and total dietary fiber in foods products, Interlaboratory study. J Assoc Off Anal Chem, 71, 1017-1025
  18. McCleary BV, Glennie-Holmes M (1985) Enzymatic quantification of (1$\rightarrow$3), (1$\rightarrow$4)-$\beta$-D-glucan in barley and malt. J Inst Brew, 91, 285-295 https://doi.org/10.1002/j.2050-0416.1985.tb04345.x
  19. Kim DW, Eun JB, Rhee CO (1998) Cooking conditions and textural changes of cooked rice added with black rice. Korean J Food Sci Technol, 30, 562-568
  20. Choe JS, Youn JY (2005) The chemical composition of barley and wheat varieties. J Korean Soc Food Sci Nutr, 34, 223-229 https://doi.org/10.3746/jkfn.2005.34.2.223
  21. Lee YT, Seog HM, Cho MK, Kim SS (1996) Physicochemical properties of hull-less barley flours prepared with different grinding mills. Korean J Food Sci Technol, 28, 1078-1083
  22. Lee MJ, Lee NY, Kim YK, Kim JG, Hyun JN, Choi JS, Kim KJ, Kim HS (2009) Cooking and pasting properties of spilt and pressed barely. Korean J Food Preserv, 16, 830-837
  23. National Institute of Crop Science, RDA Online crop information center. Available from: http://www.nics.go.kr Accessed Sep 02, 2010.
  24. Lee MJ, Sae JH, Kim YK, Park JC, Choi JS, Park TI, Hyun JN, Kim JG (2009) Naked waxy barley cultivar "Jinjuchal" with high whiteness after cooking and high $\beta$-glucan content. Korean J Breed Sci, 43, 299-305
  25. Son YK, Park JH, Lee CK, Lee YH, Yang JS (2005) Physicochemical characterics of Korean milled waxy barley products. Treat Crop Sci, 6, 591-596

Cited by

  1. Study on Cooking Properties of ‘Bodeurami’ Rice Cultivar vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.209
  2. The Study of Antioxidant Properties, and Physicochemical and Sensory Characteristics of Steamed Barley Bread added with Ramie Leaf vol.27, pp.2, 2014, https://doi.org/10.9799/ksfan.2014.27.2.249
  3. 보리 단백질 가수분해물로부터 칼슘 결합 물질의 분리 vol.19, pp.3, 2012, https://doi.org/10.11002/kjfp.2012.19.3.438