• 한국식생활문화학회지
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• 제37권4호
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• pp.345-353
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• 2022

This study compared the physicochemical and gelatinization properties of naked barley, tetrastichum barley, and waxy barley. Compared to tetrastichum barley and waxy barley, naked barley had shorter and rounder grains with a 1.43 length/width ratio. Tetrastichum barley had lower crude protein, crude lipid, and crude ash content and higher amylose content compared to naked barley and waxy barley. The L, a, b color values of waxy barley were significantly higher than those of naked barley and tetrastichum barley. The water absorption index (WAI) and the water soluble index (WSI) were highest in waxy barley. The X-ray diffraction pattern was type A in all samples, and the peak intensity was highest in waxy barley. The maximum viscosity, cooling viscosity, breakdown, and setback of amylogram properties were the highest in tetrastichum barley. The thermal properties through the differential scanning calorimeter showed that the waxy barley had higher values of the onset, peak, conclusion temperature and enthalpy (?H). In conclusion, the variety of barley influenced the physicochemical and gelatinization properties, which could be important factors in the manufacture of processed foods. These results would thus useful inputs for the manufacturing of these foods using barley.

• 한국식품영양과학회지
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• 제23권5호
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• pp.816-821
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• 1994

The physicochemical properties and cooking qualities of six cultivars of covered barley, four malting barley and six naked barley were investigated. The 1, 000 kernel weight was heavier in the malting barley and ash content was the highest in covered barley. The varietal variation of amylose content was 17.7 to 20.2%. $\beta$-Glucan viscosity was generally lower in the malting barely, and varied greatly among barley cutivars with 2.16 to 8.47 cSt. The pearling rate was highest in naked barley with a mean of 75.5% and protein content of aw and pearled barely was significantly different with cultivars. In the cultivars tested, Doosan 8, Youngsan and Iri 5 showed the higher milling rate. Amylose patterns showed that the covered barley cultivars has lower gelatinization temperature and higher peak height and height at 50 $^{\circ}C$ than the malting and naked barley. The water absorptions were highest in covered barley cultivars , and lowest in naked barley cultivars. The soluble solid was highest in naked barley cultivars.

• 한국식생활문화학회지
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• 제29권2호
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• pp.187-194
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• 2014

The physicochemical and sensory properties of barley Kochujang added with germinated barley powder were periodically examined during storage at 20 for 40 days. The pH of barley Kochujang added with germinated barley powder increased gradually according to the level of added germinated barley powder, whereas it decreased gradually during storage. On the other hand, acidity showed the opposite relationship with addition level. Salinity of the samples decreased gradually according to the amount of added germinated barley powder. Amino nitrogen content of barley Kochujang increased gradually according to the amount of added germinated barley powder, whereas it increased gradually during storage. L-, a-, and b-values of samples increased gradually according to the amount of added germinated barley powder, whereas they decreased gradually during storage. As a result of the sensory evaluation, barley Kochujang added with 5% germinated barley powder was found to be superior in taste, viscosity, and overall preference. Sensory evaluation revealed that addition of 5% germinated barley powder was optimum for improving Kochujang quality.

• 한국조리학회지
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• 제21권1호
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• pp.30-41
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• 2015

보리의 이용증대와 식혜 제조 시 개선되어야 할 문제점인 엿기름 함량의 부족을 해결하기 위하여 보리의 종류(자수정보리, 검정보리, 늘보리, 늘찰보리, 쌀보리, 쌀찰보리)를 달리하여 전통음료인 식혜를 제조한 후 품질특성을 조사한 결과는 다음과 같다. 보리 입자의 장폭비를 측정한 결과, 검정보리가 가장 높았으며, 자수정보리가 가장 작았다. 보리밥알의 수분은 54.96~71.74%의 함량을 보였다. 당화액의 pH는 5.40~5.63의 범위였으며, 가용성 고형분 함량은 15.37~18.73 brix%의 범위로, 늘찰보리로 제조한 식혜의 당화액의 가용성 고형분 함량이 가장 높으며, 검정보리로 제조한 식혜에서 가장 낮았다. 환원당 측정결과, 4.35~7.42 mg/ 100 g의 값을 보였으며, 늘찰보리에서 가장 높은 환원당의 값을 검정보리에서 가장 낮은 환원당 값을 보여, 가용성 고형분함량과 유사한 결과를 보였다. 밥알과 당화액의 명도, 적색도, 황색도 모두 검정보리에서 낮게 나타났다. 보리식혜의 특성차이 검사 결과, 밥알의 통통함은 검정보리가 강하게 평가되었으며, 늘찰보리가 낮게 평가되었다. 밥알의 삼킨 후의 느낌은 검정보리가 강하게, 늘찰보리가 낮게 평가되었으며, 밥알의 통통함 항목과 상관관계를 보였다. 기호도 검사 결과, 외관은 쌀찰보리와 쌀보리로 만든 식혜가 높았으며, 냄새는 자수정보리가 가장 좋게 평가되었다. 텍스처에서는 쌀보리와 쌀찰보리가 높은 기호도를 보였다. 전체적인 기호도에서 쌀보리로 제조한 식혜가 높은 기호도를 보였다. 위와 같이 보리의 품종에 따라 식혜 품질의 차이를 보였다. 특히, 늘찰보리와 쌀보리로 식혜 제조 시 엿기름의 함량을 늘리지 않으면서도 당도를 높이는 데 도움을 줄 수 있을 것으로 판단된다.

• 한국작물학회지
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• 제45권6호
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• pp.387-391
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• 2000

맥류후작 콩 재배시 보릿짚의 시용효과를 구명하기 위하여 보릿짚 시용, 제거 및 소각에 따른 토양 이화학성 및 콩의 생육과 수량에 미치는 영향에 대하여 검토하였던 바를 요약하면 다음과 같다. 1.보릿짚을 시용한 토양의 유기물함량은 보릿짚 제거 및 소각보다 높았으며 수분을 등 물리성의 개선 효과 있었다. 2. 잡초발생은 보릿짚 제거에 비해 보릿짚 시용에서 44%, 소각에서 31% 억제되었다. 3. 근류수 및 근류 건물중은 보릿짚 시용에서 많았다. 4. 식물체 건물중은 보릿짚 시용에서 지상부는 파종 후 30일경까지는 보릿짚 제거에 비해 적었으나, 그 이후단계는 차이가 없었으며, 지하부는 전 생육기간 동안 보릿집 처리 방법에 따른 차이는 없었다. 5.수량은 보릿짚 처리방법에 따른 유의적인 차이는 없었다.

• 한국작물학회지
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• 제31권2호
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• pp.162-166
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• 1986

피맥5품종, 과맥5품종 및 맥주맥5품종 등 15품종을 공시하여 대맥절간의 조직형태와 외부형태의 품종간 차리 및 형질들간의 상호관연성을 구명하기 위하여 실시한 시험으로 그 결과를 요약하면 아래와 같다. 1. 상위절간장(상위로부터 1∼3절간)은 맥주맥>피맥>과맥의 순으로 길었으며, 하위절간장 (상위로부터 4∼5절간)은 과맥>피맥>맥주맥의 순으로 길었다. 2. 절간의 굵기는 과맥>피맥>맥주맥의 순으로 굵었고, 올보리, 세도하다가, 무안보리 및 광성이 굵은 경향이었다. 3. 간벽 두께는 상위절간(과맥>피맥>맥주맥), 하위절간(피맥>맥주맥>과맥)의 순으로 두꺼웠다. 4. 상위 제 1절간의 대유관속수는 피맥품종들이 과맥과 맥주맥품종들 보다 많았다. 5. 대유관동 크기는 피맥과 과맥품종들이 맥주맥품종들 보다 큰 경향 이었다. 6. 대유관동 크기와 간벽 두께 및 절간의 굵기와는 유의한 정상관을 나타냈고, 간벽 두께와 절간장 및 간장과는 부의 상관관계를 나타냈으며, 간벽 두께와 절간 굵기와는 유의한 정의 산관을 보였다.

• Asian-Australasian Journal of Animal Sciences
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• 제11권3호
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• pp.249-254
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• 1998

Two experiments were conducted to evaluate the effects of processing of barley on the growth performance and ileal and fecal digestibility of growing pigs. In Exp. 1, a total of 20 cannulated pigs (10.80 kg BW) were allotted to four treatments. Treatments were coarse ground barley as a control (CON), finely ground barley (FINE), extruded barley (EXT) and enzyme supplemented coarse ground barley (ENZ). In Exp. 2, a total of 100 growing pigs (36.50 kg BW) were allocated to the same treatments in completely randomized block design based on sex and body weight. In the first trial, pigs fed extruded barley showed significantly higher crude protein digestibility over pigs fed finely ground barley (p < 0.05). Pigs fed finely ground barley generally showed lower nutrients digestibility. Extrusion and ${\beta}$-glucanase supplementation showed a trend to improve nutrients digestibility. However, fine grinding rather reduced nutrients digestibility. The similar trend was found in the digestibility of essential amino acids. Fine grinding of barley significantly reduced amino acids digestibility. Extrusion and enzyme supplementation were found to improve amino acids digestibility of barley in growing pigs. In the growth trial, pigs fed extruded barley grew significantly faster than any other processed barley fed pigs. And extrusion of barley significantly improved feed/gain of pigs (p < 0.05). Fine grinding of barley and enzyme supplementation did not improve growth performance of pigs. In conclusion, fine grinding and enzyme supplementation does not appear to be an economical feed processing for growing pigs when barley is employed in the diets, while extrusion can be recommended as an effective feed processing technique for barley.

• 한국식품과학회지
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• 제48권3호
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• pp.296-300
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• 2016

The effect of different temperatures (45, 55, 65, and $75^{\circ}C$) on the extraction of ${\beta}$-glucan and the properties of extracted ${\beta}$-glucan were investigated with four different varieties of barley. Jeju naked barley, blue barley, beer barley, and black barley contained 6.85, 5.13, 3.58, and 4.16% of ${\beta}$-glucan, respectively. ${\beta}$-glucan in barley was extracted in the range of 64.88 to 93.84% depending on the extraction temperature and barley variety. The ${\beta}$-glucans in Jeju naked barley, Jeju blue barley, and black barley were optimally extracted at $65^{\circ}C$ for 3 h and Jeju beer barley at $75^{\circ}C$. The extracted ${\beta}$-glucan resolubilized to 43.48-81.73% and the ratio of ${\beta}(1{\rightarrow}3)$ to ${\beta}(1{\rightarrow}4)$ linkage was in the range of 1:3.8-5.8. These results suggest that purification and properties of ${\beta}$-glucan depend not only on the water extraction temperature, but also on the barley variety.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1034-1043
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• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.

• 한국식품조리과학회지
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• 제33권3호
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• pp.333-341
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• 2017

Purpose: This study investigated the quality characteristics of vegetable pancake prepared with various levels of barley flour. Methods: The pH level and spreadability of the batters as well as the color, texture, and sensory evaluation of the vegetable pancake were analyzed. Results: The results show that spreadability of batter significantly decreased as the substitution amount of barley flour increased (p<0.001). The pH level of the batter significantly decreased as the substitution amount of barley flour increased (p<0.001). Redness and yellowness increased as the substitution amount of barley flour increased. For texture, the sample groups with substituted barley flour showed high characteristics of hardness, gumminess, and chewiness. Principal component analysis showed that the sample group with a high substitution amount of barley flour was characterized by relatively high darkness, roasted grain aroma, bitterness, astringent, and chalkiness. Acceptance test found that the sample group with 15% barley flour received higher acceptance than the sample group with 0% barley flour in terms of color, texture, and overall acceptance. Conclusion: Acceptance test found that the sample group with 15% or 30% of barley flour had significantly higher or similar acceptance attributes than the sample group without barley flour, which suggests the possibility of developing vegetable pancake with barley flour.