• Korean Journal of Breeding Science
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• v.41 no.3
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• pp.299-305
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• 2009

A new six-rowed naked barley cultivar "Jinjuchal" with high whiteness after cooking and high $\beta$-glucan content was developed from the cross between 'Jinmichapssalbori' with high winter hardiness, lodging tolerance, grain whiteness and pearling yield, and 'Suwon 333' with waxy endosperm by the Honam Agricultural Research Institute (HARI), NICS, RDA in 2007. An elite line, SB962002G-B-B-B-84-4 was selected in 2002 and designated as 'Iksan 79' It showed good agronomic performance in the regional yield trials (RYT) from 2005 to 2007 and was released with the name of "Jinjuchal" possessing high whiteness and low proanthocyanidin waxy endosperm. The average heading and maturing dates of "Jinjuchal" were April 27 and June 1 in paddy field, which were same and one day later than those of the check cultivar 'Saechalssalbori' respectively. The new cultivar, "Jinjuchal" had 81 cm of culm length that was 1cm longer than that of 'Saechalssalbori' and 4.9 cm of spike length. It showed 673 spikes per $m^2$, 56 grains per spike, 27.0 g of 1,000-grain weight, and 752 g of test weight. "Jinjuchal" showed stronger hardiness and better resistance to powdery mildew and BaYMV (Barley yellow mosaic virus) than those of the check cultivar, 'Saechalssalbori' It showed higher $\beta$-glucan content(8.4%) and water absorption rate than those of the check cultivar, 'Saechalssalbori' Its average yield of the pearled grain in the regional yield trial was 3.79 MT/ha in upland, and 3.73 MT/ha in paddy field, which were 1% lower and 3% higher than those of the check cultivar, respectively. Total phenol and proanthocyanidin contents were 4.2 and 0.2 mg/g, respectively. This cultivar is suitable for the area of the daily minimum temperature above $-6^{\circ}C$ in January in Korean peninsula.

• Food Science and Preservation
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• v.19 no.3
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• pp.344-353
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• 2012

This study was carried out to investigate the rheological properties of dough and the quality characteristics of breads with Saesalbori (non-waxy barley) and Saechalbori (waxy barley) flours added at concentrations of 10, 20, and 30% to wheat flour. The maximum viscosity increased in the Saesalbori flour mixtures and decreased in the Saechalbori flour mixtures. The dough stability of the 10% barley flour mixtures was equal to that of the control while that of the 30% barley flour mixtures decreased more. The extensibility of the dough decreased with the increasing level of barley flour in all the blends, but the resistance of the dough increased. As the ratio of barley flour increased, the loaf volume of the breads significantly decreased, but the bread weight increased. The 10% Saesalbori flour mixtures increased the hardness of the breads but did not cause any significant change in the other TPA parameters while the 10% Saechalbori flour mixtures did not cause any change in all the TPA parameters. The sensory evaluation results showed that the 10% barley flour mixtures had no significantly different overall acceptance from the control, and that the 20% substitution still resulted in acceptable sensory qualities. The results of the study also showed that the bread-making properties of Saesalbori were improved by germination, but those of Saechalbori declined.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.888-894
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• 1997

Two hulled and two hull-less barley varieties were investigated for ${\beta}-glucan$ enrichment. Hull-less barleys contained higher levels of total ${\beta}-glucan$ than hulled barleys, and were thus suitable as starting materials for preparing ${\beta}-glucan-rich$ fractions. Particularly, a waxy type (Suweon-291) of hull-less barley was found to have high soluble dietary fiber content containing primarily ${\beta}-glucan$, compared to the other non-waxy barley varieties. ${\beta}-Glucan$ content of barley during pearling process was measured, and the highest value was observed at the pearling yield of approximately $70{\sim}75%$. The pearled barley grains were ground and sieved to yield ${\beta}-Glucan$ enriched fractions containing up to 22% ${\beta}-glucan$. In the meanwhile, whole barley samples were directly milled by $B{\ddot{u}}hler$ mill to produce bran, shorts, break flour and reduction flour. ${\beta}-Glucan$ contents in the bran and shorts from the milled stream were relatively high, and further concentration of ${\beta}-glucan$ could be accomplished by successive sieving of the bran and shorts fractions. Pearled barley and milled stream could be used to prepare barley fractions with ${\beta}-glucan$ concentrations $2.4{\sim}3.1$ times those of the original barley grain. Water solubility of barley ${\beta}-glucan$ from pearled barley and the milled stream was in the range of $40{\sim}81%$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.1
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• pp.36-44
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• 2007

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.

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.04a
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• pp.76-76
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• 2018

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.46-54
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• 1993

On the purpose to increase the cultivation stability of the hulless waxy barley which is unstable in the northern region of Korea, the effects of genes of hulled /hulless and waxy /nonwaxy on seedling emergency was studied by using four isogenic lines of hulled -waxy, hulless -waxy, hulled -nonwaxy and hulless -nonwaxy barley. The germination rates of hulless lines lowered by four to six percent compared with those of hulled counterparts with one day's rainfall just before harvest, and were much deteriorated with raining prolonged. The gaps between emergency rates of hulless lines and their counterparts were greater than those of germination rates, and the differences increased as the seeding depths were deepened. The emergency rates of hulless lines were affected in the order of seeding depth, rotation speed of thresher and preharvest rainfall. Waxy endosperm gene did not show any significant effects on the damage of grain during threshing. It seems that the embryos of hulled lines were less damaged than those of hulless ones during threshing due to the protecting effects by husks. When grains were threshed with thresher of 600rpm or 900rpm and dehulled with dehuller of 750rpm, any significant depreciations such as broken seeds and decreased germination rate did not occured in hulled lines. But the grains of hulless lines received some damages with the rotation speeds, especially germination rates decreased seriously when the rotation speed of de huller was high. Prehavest sprout rates of the lines incorporated with the waxy genes were higher than those with nonwaxy genes whereas the genes of hulled and hulless did not give any significant effects.

• Journal of Plant Biotechnology
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• v.29 no.4
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• pp.217-222
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• 2002

Barley varieties collected from 1940 to 1951 allover the Korean peninsula by Dr. Takahashi Ryuhei were reintroduced from the Research Institute for Bioresouces in Okayama University, Japan, and the evaluation of morphological characteristics and RAPD analysis were performed. Totally, 493 varieties of Korean barley landraces were planted in the green house, from which seeds of 491 varieties were harvested and conserved in the seedbank of the Rural Development Administration. Majority of the naked barley varieties showed dense spikes with long awn, late heading, winter habits, and long plant height. However, variants having various phenotypes such as short awn, blue aleurone color, brachytic type and waxyness were also identified. Plant height, spike length, and cold-tolerance in the varieties were also highly variable among them. Homogeneity tests on the variation of growth habits, spike density, anthocyanin pigmentation on the seed coat, and hairiness on leaf sheath between naked and covered barley showed that the variations of naked barley were similar to those of covered barley. It maybe indicate that the most of naked barley landraces were mutated from the covered barley landraces. Korean landraces of naked barley were broadly divided into 4 groups by the dendrogram produced by morphological characteristics; however, the identities of the group were rather indistinct. Many varieties, belonged to the same group, were showed different band patterns in RAPD analysis using 5 different primer sets. These results indicate that the 112 varieties of naked barley landraces were different genotypes.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.256-261
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• 2016

This study investigated the changes in functional components of barley powder produced from different grain varieties (Dahan, Hinchalssalbori, Heukgwang, Huknuri and Boseokchal) and varying milling degrees (27, 23, 19, and 15%). Total polyphenol contents increased with a decrease in the milling degree, with content ranges of 0.97-1.40, 1.19-1.66, 1.22-1.77, 1.30-1.93, and 1.46-2.12 mg/g, respectively. Total flavonoids content also increased with a decrease in the milling degree. The total polyphenol and flavonoids contents were the highest in barley powder from Huknuri and Boseokchal grains. Total dietary fiber, arabinoxylan, and GABA contents increased with a decrease in the milling degree. As the milling degrees decreased, ${\beta}$-glucan contents, which was the highest in Hinchalssalbori and Boseokchal, decreased with ranges of 4.98-7.29, 5.26-7.03, 4.84-7.17, 4.84-700, and 4.66-6.33 mg/100 g, respectively. These results provide useful data for selection of an appropriate variety and milling degree to achieve a high quality in barley processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1049-1055
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• 2010

This study investigated the status of mixed grain diet by 68 people with diabetes living in Jeollabuk-do and performed sensory evaluation of different composition of mixed grains to improve the sensory characteristics based on the investigation. BMI of all subjects were measured and found that 61.7% were overweight. 94.1% of them ate mixed grains and females ate more mixed grains than males (p<0.05). Most males and females answered that they ate mixed grains for their health. Females added more mixed grains than males (p<0.01). More females (47.1%) than males said they would continue to eat mixed grains (p<0.05). 59% of them said they had eaten mixed grains for more than 3 years. 46.0% of them said they purchased mixed grains at a small mart near their houses. The mostly added grain to rice was black soybean (76.5%). RMGD-50 is composed of six mixed grains excluding nonglutinous rice and has the mixing rate of 50%. RMGD-40 has the mixing rate of 40%. Sensory evaluation was performed and RMGD-50 got lower score ($3.33{\pm}0.68$, $3.50{\pm}0.81$) than RMGD-40 in the appearances and color. RMGD-40 with Control 1 that includes more glutinous grains and Control 2 that is polished rice were compared. RMGD-40 got lower score than Control 1 in its appearances, smell and color, although there wasn't a meaningful difference. For the people with diabetes who are accustomed to mixed grains, the polished rice got the lowest score in moisture amount, gumminess and overall taste ($3.26{\pm}0.82$, $3.48{\pm}0.85$, $3.19{\pm}0.70$). It showed meaningful difference from RMGD-40 and Control 1 (p<0.01). Consequently people with diabetes preferred mixed grains that include more glutinous grains that have lower mixed ratio. So it is necessary to educate the people with diabetes about eating grains for better blood sugar management. Continual study and development of mixed grains that can help people with diabetes to control their blood sugar are necessary.