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http://dx.doi.org/10.9721/KJFST.2015.47.5.639

Physicochemical Characteristics of Barley Powder Produced from Different Cultivars and with Different Degrees of Milling  

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)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.5, 2015 , pp. 639-644 More about this Journal
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.
Keywords
barley; milling degree; physicochemical characteristics;
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Times Cited By KSCI : 7  (Citation Analysis)
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