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http://dx.doi.org/10.7318/KJFC/2022.37.4.345

Comparison of the Physicochemical and Gelatinization Properties of Various Barley Cultivars  

Tak, Eun Sook (Department of Food and Cooking Science, Sunchon University)
Jung, Hee Nam (Department of Food and Cooking Science, Sunchon University)
Publication Information
Journal of the Korean Society of Food Culture / v.37, no.4, 2022 , pp. 345-353 More about this Journal
Abstract
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.
Keywords
Naked barley; tetrastichum barley; waxy barley; physicochemical properties; gelatinization properties;
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Times Cited By KSCI : 4  (Citation Analysis)
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