• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.280-285
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• 1991

This study was undertaken to measure the degree of browning and mutagenicity by Ames test using Salmonella typhimurium TA 98 and TA 100 strains for roasted barley and sesame seeds used as food materials. The degree of browning of roasted barley for barley tea on the market showed a wide variation; barley for restaurant-use was heavily roasted (5 times) in comparison with homeuse barley. Sesame seeds for oil extraction were more roasted (4 times) than those for seasoning. Water-, ethanol- and ether-soluble fractions from roasted barley and sesame seeds did not show any signs of mutagenicity, even at the extremely high concentrations of the extracts.

• Environmental Analysis Health and Toxicology
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• v.16 no.1
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• pp.35-41
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• 2001

Barley or corn tea, which is usually prepared with municipal chlorinated tap water, is commonly consumed by the public as a substitute for the supplied water itself. This is because most people believe that harmful organic and inorganic compounds can be removed from the tap water by the adsorption mechanism during the tea preparation. In this study, three kinds of commercial grain tea materials-roasted barley grains, a tea bag containing barley grain pieces, and roasted corn grains-were tested for metal removal by preparing 1 liter of tea with deionized/distilled water according the manufacturer's recommended preparation procedures, assuming that the water is contaminated with eight selected metals at levels of 50$\mu\textrm{g}$/l. Of the tested teas, barley tea prepared with roasted grains showed the highest removal efficiency for Cu, As, Ni, Co, Pb, and Cd, ranging from 48 to 71%, followed by corn tea with roasted grains and barley tea with a tea bag. Cr was nearly maintained at the initial concentration in all kinds of tea. The Mn levels. however, were elevated during the tea preparation, particularly in both barley teas, probably because the metal was extracted into the water from the tea materials without significant adsorption. Therefore, it should be considered in the ingestion exposure analysis for metals that their concentrations are altered during the tea preparation with roasted barley or corn grain materials.

• The Korean Journal of Food And Nutrition
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• v.4 no.1
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• pp.61-68
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• 1991

In order to study the extraction mechanism of barley tea, some factors affecting extraction and physical properties of roasted barley and extract were examined. The main results of this study are as follows : 1. The roasted barley particles used as the raw materials were amorphous. Under the extraction condition used the average swelling ratio of the particles and imbibed volume were 1. 3g and 1.65ml/g respectively. The maximum soluble solid content in the roasted barley was 67.07%. 2. The concentrations of the barley extracts were determined by measuring their optical densitis at 420nm and the relationship between the concentration(C) and optical density(O. D.) was expressed as : C=6, 178XO. D. As shown in the following relationship, the viscosities(u: Ns/m2) of barley extracts were Influenced by concentration(C : kg/m3) and temperature(T : C). $\mu$=5.6731$\times$$10^{-4}e^{2.7}^{\times10^{{-3}\times{C}}$$\mu$=3.577$\times$$10^{-3}e^{{-3.02}\times{10^{-2}\times{T}}$

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.748-752
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• 1990

This paper was investigated to elucidate the nitrite-scavenging ability of roasted-barley extracts. Roasted-barley extracts exhibited nitrite-scavenging ability. The nitrite-scavenging ability of roasted-barley extracts showed pH-dependent, and did the highest at pH 1.2 and the lowest at pH 6.0. The roasting temperature and time of barley examined influenced the nitrite-scavenging ability of roasted-barley extracts. The water soluble fraction obtained from barley roasted at $230^{\circ}C$ for 90 min showed higher the nitrite-scavenging effect than the others. Ethanol soluble fraction which is further fractionated from water soluble fraction was most effective in nitrite-scavenging.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.334-339
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• 1981

Surface color, water extract color and soluble solids of the roasted barley resulted from the various roasting conditions were determined to establish the optimum roasting conditions. The correlation coefficients between the surface color of the roasted barley and its ground was in the range from 0.957 to 0.994, and which showed the internal color being well represented that of surface of the roasted grain. The degree of roasting was determined maim by the roasting temperature, rather than by the total heat energy input during roasting. The maximum yield of the water soluble solids was 68% and obtained from the barley roasted at $232^{\circ}C$ for 25 minutes. The readings of Y-value of the roasted whole barley was a good index to judge and control the degree of roasting.

• Proceedings of the Korea Society of Environmental Toocicology Conference
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• 1999.05a
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• pp.62-62
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• 1999

• Journal of the korean academy of Pediatric Dentistry
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• v.29 no.4
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• pp.618-624
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• 2002

Effect of the roasted barley tea in commercial markets on the adherence to the saliva-coated hydroxyapatite(HA) beads and the cell surface hydrophobicity of Streptococcus mutans and Streptococcus sobrinus as cariogenic microorganism was examined in vitro. Adherence activity and hydrophobicity in bacteria tested in all the barley tea samples decreased and the values were different according to the type of tea and the type of treatment. The inhibition of bacterial adsorption to HA beads suggest that barley tea active molecules as catechins and melanoidins may adsorb to a host surface, preventing the tooth receptor from interacting with any bacterial adhesions. The obtained results showed that the barley tea may inhibit bacterial adherence, the first step of the pathogenesis of dental caries in which these microorganism are involved.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.333-341
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• 2017

Purpose: This study investigated the quality characteristics of vegetable pancake prepared with various levels of barley flour. Methods: The pH level and spreadability of the batters as well as the color, texture, and sensory evaluation of the vegetable pancake were analyzed. Results: The results show that spreadability of batter significantly decreased as the substitution amount of barley flour increased (p<0.001). The pH level of the batter significantly decreased as the substitution amount of barley flour increased (p<0.001). Redness and yellowness increased as the substitution amount of barley flour increased. For texture, the sample groups with substituted barley flour showed high characteristics of hardness, gumminess, and chewiness. Principal component analysis showed that the sample group with a high substitution amount of barley flour was characterized by relatively high darkness, roasted grain aroma, bitterness, astringent, and chalkiness. Acceptance test found that the sample group with 15% barley flour received higher acceptance than the sample group with 0% barley flour in terms of color, texture, and overall acceptance. Conclusion: Acceptance test found that the sample group with 15% or 30% of barley flour had significantly higher or similar acceptance attributes than the sample group without barley flour, which suggests the possibility of developing vegetable pancake with barley flour.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.336-342
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• 1994

Changes in physicochemical characteristics were investigated for immature barley kernels roasted at $160{\sim}220^{\circ}C$ for $1{\sim}12$ min. Only small differences in chemical constituents including starch, protein, fat, ash, total dietary fiber, and ${\beta}-glucan were observed between immature and mature barley kernels. The amounts of 75% ethanol-soluble sugars and amino acids present in immature barley kernels were considerably higher than those in mature kernels, and gradually decreased in the process of roasting. Of free sugars, sucrose, raffinose, glucodifructose($GF_{2}$) and maltose were reduced by roasting. Glucose and fructose, simple reducing sugars, decreased at the early stage of roasting, followed by a slight increase at the later stage. Starch and nitrogen contents decreased slowly, while TDF(total dietary fiber) had a tendency to increase slightly. Stacking volume of immature barley kernels increased markedly, especially at the higher temperatures. L value of immature barley decreased throughout roasting, and a, b values increased at the early stage of roasting but b value decreased with continued roasting. The degree of roasting was strongly affected by the roasting temperature. Darkness of immature barley kernel, depending on the degree of roasting, was highly associated with concentrations of brown pigments extracted from roasted immature barley kernels.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.256-261
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• 1999

This study was conducted to investigate the effect of barley tea with roasted grains and barley tea with a tea bag on the reduction of chlorination by-product(CBP) levels in chlorinated drinking water. Since the concentrations of six volatile compounds of eight CBPs were blow their respective detection limits after 10 minute heating, two nonvolatile CBPs dichloroacetic acid and trichloroacetic acid, and total chlorine were compared between tap water and two kinds of barley tea. No significant differences were observed in the relative changes of the amounts of the above three items, and new peaks which were not found in the original water appeared in the chromatograms of gas chromatograph/electron capture detector(GC/ECD). Thirty three organic compounds were identified in the extracts of barley tea with roasted grains, barley tea with a tea bag, corn tea, and Cassia tora seed tea which were prepared with distilled/deionized water, using gas chromatography/mass selective detection(GC/MSD). Exclusive of fatty acids, most of the compounds were aromatic compounds such as phenols, furans, and pyrroles.