• Title/Summary/Keyword: puffed barley

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Comparison of Alcohol Fermentation from Husked Rice and Barley Cooked by Hot Air Puffing and Steaming (열풍팽화 및 자숙한 벼와 보리의 알코올 발효성 비교)

  • Kim, Dong-Han;Baek, Seung-Hwa;Choi, I-Seub;Kim, Joong-Man
    • Applied Biological Chemistry
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    • v.38 no.4
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    • pp.297-301
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    • 1995
  • The saccharification ratio and efficiency of alcohol fermentation from hot air puffed and steamed flour of husked rice and barley varieties were compared. Enzymatic hydrolysis of husked rice flour was improved by puffing, and that of glutinous rice was higher than that of nonglutinous one. By puffing of husked rice and barley, alcohol production was slightly increased, but fermentation period was reduced comparing with steam cooked husked rice and barley. Fermentation efficiencies of husked rice by puffing and rice by steam cooking were 90.72% and 87.77%, respectively. Residual reducing sugar of barley mash was higher than that of rice mash. The pH of mash was gradually increased during fermentation and was high in case of puffing treatment.

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A Comparative Study on the Physiological Activities of Puffed Snack using Miscellaneous Cereals and Grain Crops (곡류 및 잡곡류를 이용한 팽화과자의 생리 활성 비교연구)

  • Yoon, Hyang-Sik;Yu, Ri;Noh, Jae-Gwan;Kim, Yee Gi;Kim, Sang Hee;Choi, Song Yi;Han, Nam Soo;Eom, Hyun-Ju
    • The Korean Journal of Food And Nutrition
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    • v.27 no.5
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    • pp.962-970
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    • 2014
  • This study was performed to compare the physiological effects of puffed snack on diabetic and geriatric diseases using miscellaneous cereals and grain crops. The puffed snacks were prepared with different amounts of miscellaneous cereals and grain crops (in ratios of 10%, 20%, and 30% of brown rice). Changes in the water soluble index, water absorption index, color, antioxidant activity, total polyphenol content acidity, ${\alpha}$-glucosidase inhibition activity, and sensory evaluation were also determined. As the cereal and crop contents increased, the value of the water soluble index increased while the water absorption index decreased, with the exception of glutinous foxtail and barnyard millets. With respect to color, lightness and yellowness decreased in concert with increases in the cereal and crop contents, whereas redness increased. Furthermore, the antioxidant activity and total polyphenol content as well as ${\alpha}$-glucosidase inhibition activity increased remarkably with increasing concentrations of sorghum. There was no significant difference in the physiological activities depending on the addition of millet, barley and barnyard millets. In sensory evaluation, the puffed snacks containing sorghum, millet, and glutinous foxtail millet received higher values than other samples. Altogether, our results indicate that puffed snacks containing 10~20% sorghum could be suitable as ingredients for improving sensory and physiological activities in diabetic and geriatric diseases.