• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.361-366
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• 2016

The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, $250{\mu}m$) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and ${\beta}$-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78.68%), with peak and final viscosities of 3,099 and 3,563 cp, respectively. Peak and final viscosities, trough, breakdown, and setback of the blends were decreased with the addition of BBP. Noodles made with Backjoong had the highest thickness score, while the hardness of noodles made with blends of Goso or Backjoong and 20% BBP were similar to those made from wheat flour only. The WHC of the samples was strongly correlated with PC, crude fiber, and ${\beta}$-glucan. The PC was not correlated with final viscosity, setback, thickness, hardness, gumminess, or chewiness.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.308-308
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• 2022

β-glucan, a nonstarch polysaccharide, is one of the main functional component in the cell wall of barley. This study was quality characteristics to use a korean variety with a high β-glucan as an original material for developing functional food. The high β-glucan 'Jeonju528, and 'Betaone' were compared with 'Hyeyang', 'Dahyang', 'Hwanggeumchal' and 'Glacier AC38' total 6 varieties. Seed section dyed to classify of Waxy/non-waxy type, starch granule was tested and moisture, protein, amylose, and β-glucan of whole grains and pearl barleys were experiment. Whole grains were the average protein of 13.2% and were the average starch 50.1%. β-glucan of whole grains were 5.3-10.0%, and amylose were 3.0-23.4%. Pearl barleys were the average protein of 11.7% and were the average starch of 65.0%. β-glucan of pearl barleys were 6.5-12.3%, and amylose were 3.6-31.1%. As a results of the correlation analysis were recognized significance among varieties for protein, starch and β-glucan but there was no difference in other traits. It was concluded that amylose showed a positive correlation with starch and β-glucan showed a negative correlation with amylose.

• Journal of Plant Biology
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• v.33 no.1
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• pp.25-30
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• 1990

Effects of dimethipin on the senescence of excised barley first leaves were investigated. Dimethipin markedly inhibited chlorophyll and protein loss and reduced peroxidase activity relevant to senescence phenomena in th excised leaves. Dimethipin decreased hydrogen peroxide content, later malondialdehyde content, and increased the activities of superoxide dismutase and catalase. The antisenescence effects of dimethipin may result from the stabilization of membrane structure through inhibiting the peroxidation of unsaturated lipid and the accumulation of free radicals during senescence.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.349-354
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• 2008

This study was conducted to evaluate the effects of a high protein diet containing barley on the growth performance and carcass characteristics of finishing pigs. A total of fifty six [(Landrace${\times}$Yorkshire${\times}$Duroc)] pigs (85.08 kg in average initial body weight) were used for a 6-week study. Dietary treatments included 1) Basal diet (CON) and 2) High protein diet with barley 5% (HB5). During the entire test periods, there were no significant differences in Average daily gain (ADG), Average daily feed intake (ADFI) and gain/feed ratio between treatments (p>0.05). The b value of M. logissimus dorsi muscle color was significantly increased in CON fed pigs compared to pigs fed the HB5 diet (p<0.05). The water holding capacity (WHC) was higher in HB5 than CON fed pigs (p<0.05). Also, drip loss was significantly decreased in HB5 compared to CON fed pigs (p<0.05). Backfat thickness, live weight, cold carcass weight, dressing, and carcass grade were not significantly affected by either treatment (p>0.05). In conclusion, the results of this study indicate that a high protein diet with 5% barley affects meat color, WHC and drip loss in finishing pigs.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.820-826
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• 2007

Different types of bap(cooked rice) was cooked using barley or/and SoRiTae with rice as the base. Total(TS), rapidly digestible(RDS), slowly digestible(SDS) and resistant(RS) starch fractions were determined. Other physicochemical properties such as moisture, protein, amylose contents, protein digestion in vitro and color values as well as sensory properties of different bap were also investigated. Cooked rice with SoRiTae(RiSo) showed the highest moisture content of 63.9%, whereas other bap showed simillar content ranging from 62.3-63.0%. Crude protein content of RiSo was the highest, while that of cooked rice(Ri) was the lowest(p<0.05). Amylose content of RiBa was the highest, while that of RiSo was the lowest(p<0.05). In in vitro protein digestibility(IVPD), cooked rice with barley and SoRiTae(RiBaSo) was the highest, while Ri was the lowest, showing no significant difference at p<0.05. In starch fractions, as barley or/and SoRiTae were added to rice, a decrease in RDS content and increases in SDS and RS contents were observed. In addition, starch digestion index(SDI), which derived as an indicator of their in vitro starch digestibility and rapidly available glucose(RAG) value, which determined as a predictor of potential glycemic response decreased. A decrease in L value from RiSo and RiBaSo, which comprised of SoRiTae and increases in a and b values in RiSo and RiBa were observed, respectively. All sensory parameters involving color, glossiness, sweet taste, wetness, roughness, hardness and stickiness were shown to be a significant difference except sweet taste among different bap(p<0.05). L value of instrumental characteristic was negatively correlated with color of sensory characteristic and a value was positively correlated. Significant negative correlation was found between RS content and glossiness, however, positive correlation with roughness and hardness, respectively. These results suggested that cooked rice mixed with barley and SoRiTae contain significant RS and SDS contents and may improve diabetes and hyperlipidemia, due to the lowering RDS and RAG, respectively.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.93-97
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• 1986

Dried barley moodle was made with the addition of gelatinized corn flour as binder by using piston type noodle piston press, in which the temperature was kept below the temperature of protein denaturation. The evacuation of air bubble from the dough strengthened the wet noodle strands and improved the cooking quality of the dry noodle. Although the binder was indispensable, the addition should be less than 20%, because the gelatinized corn flour increased the turbidity of the cooking water. Kneading with 3% solution of soy protein resulted in improvement of the noodle's cooking quality.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.5
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• pp.783-787
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• 1999

To study the effects of different extrusion conditions of barley on growth performance, nutrient digestibility and nutrient excretion in feces, a total of 150 growing pigs ($Landrace{\times}Duroc{\times}Large$ White; average 24.4 kg body weight) were allotted to five treatments, in a completely randomized block design. The experimental diets were based on corn-soybean and 30% of barley was included in each diet; barley was the only extruded ingredient. The treatments were 1) no extrusion (Control); 2) extrusion at $100^{\circ}C$ without preconditioning (ENLT); 3) extrusion at $150^{\circ}C$ without preconditioning (ENHT); 4) extrusion at $100^{\circ}C$ with preconditioning (ECLT); 5) extrusion at $150^{\circ}C$ with preconditioning (ECHT). Temperature in the barrel was controlled within ${\pm}5^{\circ}C$ by feed rate with the addition of water at the rate of $3{\ell}\;per\;min$. in the extruder for each treatment. For the 6 week experimental period, extrusion of barley improved the average daily gain (ADG) and digestibilities of dry matter, crude protein and gross energy in growing pigs. As compared to control, significant improvements in ADG (p<0.05) were shown in the groups of feeding extruded barley at high temperature (ENHT and ECHT). There were also significant differences in the digestibilities of DM, CP and P between extrusion temperatures. Barley extruded at high temperature gave better digestibilities of DM, CP and GE than barley extruded at low temperature. Extruded barley diet groups showed significantly (p<0.05) lower excretions of DM, nitrogen (N) and P per kg gain as compared to the ground barley group. DM, N and P excretion per kg gain were also significantly lower in pigs fed barley extruded at $150^{\circ}C$ than at $100^{\circ}C$. In conclusion, extrusion considerably improved the nutritive value of barley and it appeared that temperature is the most important variable.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.1
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• pp.41-48
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• 1982

A comparison was made for growth and yield of two rowed and six rowed barley varieties to differentiate their fundamental characteris in relation with brewing quality. Heading and maturing time of two rowed barley varieties were similar to those of six rowed covered but were earlier than those of six rowed naked ones. Most of two rowed varieties were spring barley and low temperature susceptible, but they were relatively photoinsensitive compared to six rowed varieties. Eventhough malting barley has heavier stands and grains, they were quite similar in yielding ability with six rowed cultivars with decreased number of grains per spike. In quality characters, malting barley has better germination energy and rate, lower protein content than the common six rowed barley and decisively better for brewing that six rowed barley with higher malt yield, extract yield and quality and enzyme activity. In comparison of malting barley varieties produced in Korea and Japan indicated that those varieties produced in Japan were better in germination characters, extract yield and quality, Kolback index and enzyme activity than those produced in Korea.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.7
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• pp.999-1005
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• 2017

Objective: Two experiments were conducted to determine the content of digestible energy (DE) and metabolizable energy (ME) as well as the apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of crude protein (CP) and amino acids (AA) in barley grains obtained from Australia, France or Canada. Methods: In Exp. 1, 18 growing barrows ($Duroc{\times}Landrace{\times}Yorkshire$; $31.5{\pm}3.2kg$) were individually placed in stainless-steel metabolism crates ($1.4{\times}0.7{\times}0.6m$) and randomly allotted to 1 of 3 test diets. In Exp. 2, eight crossbred pigs ($30.9{\pm}1.8kg$) were allotted to a replicate $3{\times}4$ Youden Square designed experiment with three periods and four diets. Two pigs received each diet during each test period. The diets included one nitrogen-free diet and three test diets. Results: The relative amounts of gross energy (GE), CP, and all AA in the Canadian barley were higher than those in Australian and French barley while higher concentrations of neutral detergent fiber, acid detergent fiber, total dietary fiber, insoluble dietary fiber and ${\beta}-glucan$ as well as lower concentrations of GE and ether extract were observed in the French barley compared with the other two barley sources. The DE and ME as well as the SID of histidine, isoleucine, leucine and phenylalanine in Canadian barley were higher (p<0.05) than those in French barley but did not differ from Australian barley. Conclusion: Differences in the chemical composition, energy content and the SID and AID of AA were observed among barley sources obtained from three countries. The feeding value of barley from Canada and Australia was superior to barley obtained from France which is important information in developing feeding systems for growing pigs where imported grains are used.