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Changes in Physicochemical Characteristics of Green Barley according to Days after Heading  

Ju, Jung-Il (Chungnam Province Agricultural Research and Extension Services)
Lee, Ka-Soon (Chungnam Province Agricultural Research and Extension Services)
Min, Hee-Il (Dept. of Food Science & Technology, Chungnam National University)
Lee, Byung-Jin (Haechandle Co., Ltd)
Kwon, Byung-Gu (Haechandle Co., Ltd)
Gu, Ja-Hyeong (Dept. of Horticulture, Chungnam National University)
Oh, Man-Jin (Dept. of Food Science & Technology, Chungnam National University)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.52, no.1, 2007 , pp. 36-44 More about this Journal
Abstract
In order to evaluate the utilization of immature green barley kernels as food processing material, these experiments were carried out to analyze free sugars, free amino acids, mineral contents and color of two naked barley varieties according to their heading dates. Contents such as moisture, protein, fat, ash, and free sugars were gradually decreased according to the days after heading of the nonwaxy naked barley 'Saessalbori' and waxy naked barley 'Hinchalssalbori', while crude fiber and starch were gradually increased. Contents like maltose and maltotriose in immature green kernels were high, but free amino acids showed a tendency to decrease, among which the alanine content was the highest. As barley matured, beta-glucan content, redness and yellowness increased, while lightness decreased. Considering chemical composition and color, the immature green cereals were produced through blanching the spikes harvested before the yellow ripe stage around $26{\sim}27$ days after heading. The optimum duration of harvest was very limited to produce green whole grains. The harvested green barley cereals is able to eat raw barley or cook it as food processing material.
Keywords
barley; green barley; whole grains; $\beta$-glucan; free amino acids;
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Times Cited By KSCI : 14  (Citation Analysis)
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