Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Characteristics of Barley Powder Produced from Different Cultivars and with Different Degrees of Milling

품종 및 도정도별 보릿가루의 이화학적 특성

  • Kim, Eun Hee (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Yoon Jeong (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Sang Hoon (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jang, Gwi Yeong (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Min Young (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Yoon, Nara (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Mi Ja (Division of Rice and Winter Cereal Crop, National Institute of Crop Science) ;
  • Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
  • Received : 2015.08.13
  • Accepted : 2015.10.01
  • Published : 2015.10.31
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Abstract

This study investigated changes in physicochemical characteristics of barely powder produced from different cultivars (Dahan, Hinchalssal, Heugkwang, Heugnurl and Boseokchal) and with different degrees (15, 19, 23, and 27%) of milling. Crude protein content increased with decreasing milling degrees, with content ranges of 7.38-10.09, 8.01-10.58, 9.47-11.62, and 9.03-12.08%, respectively. Further crude lipid and ash content increased with decreasing milling degree. The crude lipid content was highest in Dahan-milled barley, while crude ash content was highest in Hinchalssal-milled barley. As the milling degree decreased, palmitic and stearic acid composition decreased and oleic and linoleic acid composition increased. Major minerals present in the barley powder were Ca, Fe, K, Mg, Mn, Na, and Zn. K and Mg content increased with decreasing milling degree. These results indicate that further studies are needed to optimize the cultivar usage and degree of milling for manufacture of various barley products.

본 연구는 보릿가루의 활용도를 높이기 위하여 5가지 품종의 보리(다한, 흰찰쌀, 흑광, 흑누리 및 보석찰)에 대한 도정도(27, 23, 19 및 15%)별 이화학 특성을 살펴보았다. 조단백질의 함량은 도정도가 감소함에 따라 각각 7.38-10.09, 8.01-10.58, 9.47-11.62 및 9.03-12.08%(원맥 9.83-12.92%) 범위에서 증가하였다. 조지방과 조회분 함량 또한 도정도가 감소함에 따라 증가하였으며, 도정후의 조지방 함량은 다한이 높았고 조회분은 흰찰쌀이 높았다. 지방산은 도정도가 감소함에 따라 팔미트산 및 스테아르산의 함량은 감소하였지만, 올레산 및 리놀레산은 증가하였다. 무기성분은 칼륨 함량이 가장 많았으며 다음으로 마그네슘, 칼슘, 소듐, 아연, 철 및 망가니즈 순이었다. 도정도가 감소함에 따라 칼륨 및 마그네슘 함량은 증가하였다. 도정도를 달리하였을 때 각 품종별로 강층, 호분층 및 배의 제거정도는 차이가 나타나게 되며 이는 영양학적이나 관능적인 보리의 품질에 영향을 미치게 된다. 따라서 보리를 이용한 가공제품을 개발하기 위해서는 가공에 적합한 품종을 선정하고 도정도를 결정하는 연구가 진행되어야 할 것으로 판단된다.

Keywords

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