• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.417-421
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• 1997

Quality of Sikhe, the Korean conventional rice beverage depended on the characteristics of saccharifying activities of various amylases, intrinsic flavour, budding rate and so on. To improve the quality of Sikhe, characteristics of malt produced with wheat, covered barley and naked barley were evaluated. The germination rate of wheat was 82%, but those of naked and covered barley were 69% and 56% for 6 days, respectively. Malt prepared from germinated grains with 1.5~2.0 times length of buds had the highest saccharifying power. when the extraction of enzyme and reducing sugar was carried out at 5$0^{\circ}C$ for 4 hr, saccarifying power and reducing sugar contents were the highest. Malt of wheat had the highest saccharifying power. Malt of naked barley had higher saccharifying power than that of covered barley. The amylase types of wheat, covered barley and naked barley were similar to $\beta$-amylase.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.4
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• pp.322-328
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• 2006

A series of methanol extracts from leaf and root parts in spring- and winter-barley plants were assayed to determine their allelopathy and antioxidant activity. The methanol extracts applied on filter paper in a Petri-dish significantly inhibited root growth of Chinese milkvetch (Astragalus sinicus L.) seedlings. Leaf extracts at 25 and 50 g $L^{-1}$ inhibited root growth of Chinese milkvetch seedlings more than root extracts. No difference in phytotoxic effects of spring- and winter-barley seedlings extracts on root growth of Chinese milkvetch was observed. Methanol extracts dose-dependently increased DPPH free radical scavenging activity in vitro. DPPH free radical scavenging activity was higher in the methanol extracts from winter-barley seedlings than in those from spring-barley seedlings, and from leaf extracts than from root extracts. The antioxidant potential of the individual fraction from the methanol extracts of spring-barley seedlings was in order of n-butanol>ethyl acetate>water>chloroform>n-hexane fraction. By means of HPLC analysis, spring-barley (200.62 mg $100g^{-1}$) had more amount of total phenol acid than winter-barley (114.08 mg $100g^{-1}$). Especially, ferulic acid was detected in spring-barley extract (183.46 mg $100g^{-1}$) as the greatest amount. These results suggest that early seedlings of barley plants had potent allelopathy and antioxidant activity, and their activities were differently exhibited depending on plant parts and growing condition.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.85-90
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• 1975

Milling yields from naked barley varieties were found to be approximately 10% greater with a constant milling rate than yields from covered barley varieties. Also, the ash content of flour from naked barley varieties is less than from covered barley. Amylograms from barley flours showed higher viscosity for the naked varieties than for covered varieties. Farinograms of doughs prepared from 10:90 and 30:70 barley: wheat flour mixtures indicated general deterioration of bread baking qualities with increasing additions of barley flour. A comparison of bread baking qualities between naked and covered barley flours showed greater stability, greater elasticity, and less weakening with naked barley flour than with covered barley flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.890-896
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• 1998

In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

• Journal of Nutrition and Health
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• v.6 no.3
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• pp.9-15
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• 1973

Some effect on the protein metabolism in growing albino rats by feeding on the rice mixed with wheat or barley have been studied. The species of wheat and barley used in this experiment were either 80% polished or nonpolished wheat, barley and naked barley. The growing rats to be examined were fed on 30% wheat or barley mixed with rice diets for 8 weeks. The total nitrogen, creatinine, amino acid nitrogen and urea-nitrogen contents in the liver and the creatinine and urea-nitrogen contents in the urine have been measured. The results obtained are summarized as follows: 1. The total nitrogen contents in the liver and the serum were no remarkable difference by feeding on each mixed diet, compared with the rice diet group. 2. The creatinine contents in the liver of the unpolished wheat and barley mixed diet groups were the similar to that of the rice diet group, but these were higher by feeding on the polished wheat and barley mixed with rice diets. 3. The amino acid nitrogen contents in the liver of the polished naked barley mixed with rice diet groups were the similar to that of the rice diet group, but these were higher by feeding on the other mixed diets than the rice diet. 4. The urea-nitrogen contents in the serum of the polished wheat and naked barley mixed with rice diet groups were higher than that of the rice diet group, but these were significantly lower by feeding on the polished barley mixed with rice diets than the others. 5. The creatinine and the urea-nitrogen contents in the urine of the original wheat and barley mixed with rice diet groups were higher than that of the polished wheat and barley mixed with rice diet groups. In the view of the above results, it could be seen that the protein metabolism was remarkable change according to polish of the wheat and barley.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.3
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• pp.284-291
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• 2011

Varietal and annual variations in the contents of ${\beta}$-glucan fractions per weight grain samples were examined in sixteen covered and eighteen naked barley and five oat cultivars developed in Korea. Also, the effect of pearling on ${\beta}$-glucan content was investigated. Average contents of total, soluble and insoluble ${\beta}$-glucan fractions were 5.25, 3.72, and 1.53%, respectively, in covered barley, and 5.86, 3.51, and 2.35%, respectively, in naked barley. Soluble ${\beta}$-glucan content was higher in covered barley, though total ${\beta}$-glucan content higher in naked barley. The total and insoluble ${\beta}$-glucan contents were higher in pearled grains. Total ${\beta}$-glucan content was higher in waxy barley than in non-waxy barley. Duwonchapssalbori, a two-rowed and waxy naked barley cultivar, was highest in total, soluble and insoluble ${\beta}$-glucan contents. Highly significant positive correlations were observed between total ${\beta}$-glucan and soluble ${\beta}$-glucan contents both in covered and naked barley. There were significant annual variations in total ${\beta}$-glucan content in barley. Average contents of total, soluble and insoluble ${\beta}$-glucans of oat cultivars were 4.33, 3.44, and 0.89%, respectively. Contents of all fractions of ${\beta}$-glucans were higher in barley than in oat. These results would be useful for the breeding of high ${\beta}$-glucan variety and also for the use barley and oat as valueadded food ingredients.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.236-241
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• 1976

A barley (20-30%)-wheat (80-70%) flour gave generally acceptable noodle-making characteristics, in which naked barley flour showed somewhat better results than covered barley flour. And also for over 40% barley flour in the barley-wheat flour, the addition of xanthan gum improved the noodle-making characteristics. A naked barley-defatted soy flour could make dried noodles with only high NSI (Nitrogen Solubility Index) defatted soy flour, however this mixture was not considered to be feasible for noodle-making. In cooking characteristics of barley-wheat flour noodles, naked barley flour was more acceptable than covered barley flour and xanthan gum influenced the water absorption and volume expansion of noodles during cooking. The firmness, cohesiveness and gumminess in cooked noodles made of the barley-wheat flour increased and then decreased as the amounts of barley increased. The mixing of defatted soy flour (high NSI) to naked barley flour increased the firmness and gumminess of cooked noodles.

• Proceedings of the Korean Society of Crop Science Conference
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• 1990.10a
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• pp.48-49
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• 1990

• The Plant Pathology Journal
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• v.27 no.4
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• pp.324-332
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• 2011

Soil-borne barley yellow mosaic disease caused by Barley yellow mosaic virus (BaYMV) or Barley mild mosaic virus (BaMMV) gives a serious threat to the winter barley cultivated in the southern regions in Korea. It is important to develop resistant varieties for stable and high-yield production. The objectives of this study were to evaluate 22 genotypes of exotic barley germplasms carrying the resistance genes rym1 through rym12, with the exception of rym10, and to determine the genes that confer resistance to BaYMV or BaMMV in Korea. Using the traditional visual scoring of symptoms at 4 locations over 3 years, average disease rate values differed (P < 0.001) among the genotypes. ELISA test revealed the presence of both BaYMV and BaMMV in all of the field sites but Jinju and significantly different rates of infection among genotypes and years. Barley genotypes differed in how virus quantities and pathogen-induced symptoms were correlated, especially in response to BaYMV. Disease incidence was affected by the climatic conditions present during the early growing stage before overwintering. A Chinese landrace, 'Mokusekko 3', carrying rym1 and rym5 was comparatively resistant at all locations studied. The barley genotypes carrying either rym6 or rym9 were susceptible to the viral strains. The genotypes carrying rym5 were resistant in Jinju and Milyang but susceptible in Iksan and Naju. The resistance genes rym2 and rym3 were effective in local strains and would be potent contributors to disease resistance.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.11
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• pp.1594-1608
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• 2009

Research on barley as an animal feed started some decades ago but its utilization in animal production has been limited to countries that grow the crop extensively. Corn has been the most popular energy feed in cattle rations, but the high price of corn and the decreased supply of the grain in the international market have shifted the focus of the animal industry to other cereal crops like barley. Studies have indicated that growth performance of cattle fed barley-based diets has been generally comparable with that of those fed corn-based diets, while results for cattle fed whole-crop barley silage have been more variable. Beef from cattle fed barley-based diets has proved to be as tender and as acceptable for taste as that from animals fed other finishing diets when compared at similar growth rates and degree of finish. The barley crop contains good amounts of antioxidants like 2"O-GIV isovitexin, so from the meat science point of view, a desirable influence of these components on meat quality traits such as meat color, oxidative stability and sensory characteristics might be expected. Furthermore, the effect of the distinctive fatty acid profile of beef fed from whole-crop barley silage on sensory traits is also an important subject to be elucidated. A lot of studies have been made over past decades on the effect of barley, and especially whole crop barley, on beef cattle production and meat quality, but these data have not been collectively documented in a review. The current review re-visits previous literature to underline the effects of barley in the diet on beef quality traits and to identify areas for further studies.