Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Chemical Composition of Pearled, Cutted and Pressed Barleys

보리쌀, 할맥 및 납작보리의 영양성분

  • Jung, Eun-Young (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Yum, Cho-Ae (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Jang, Myung-Sook (Department of Home Economics Education, Kwandong College)
  • 정은영 (숙명여자대학교 식품영양학과) ;
  • 염초애 (숙명여자대학교 식품영양학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 장명숙 (관동대학 가정교육학과)
  • Published : 1987.08.01
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Abstract

The chemical composition of pearled, cutted and pressed barleys showed that there were no significant differences in calorie and proximate composition between pearled and pressed barley. Cutted barley had lower contents in protein, fat and ash but the same calorie value compared with other barleys. The average ratios of calcium to phophorus and essential amino acid to total nitrogen were 0.143 and 1.66, respectively. The amino acid score was the highest in cutted barley followed by pressed barley. The first limiting amino acid for pearled and cutted barley was lysine. while that for pressed barley being threonine. The major fatty acids were linoleic, palmitic and oleic acids, which comprised of about 92% of the total fatty acids. The ratio of polyunsaturated to saturated fatty acid was lower in pressed barley.

우리나라에서 보리 가공품으로 식용되고 있는 보리쌀, 할맥 및 납작보리의 영양 성분을 분석 비교하였다. 보리쌀 및 납작보리의 일반 성분 및 열량은 차이를 보이지 않았으나, 할맥은 단백질 및 지방질 함량이 다소 낮았으며 열량은 보리쌀과 납작보리와 같은 값을 보였다. 칼슘과 인의 비는 평균 0.143이었고 필수 아미노산과 질소와의 비는 평균 1.66이었다. 아미노산 값은 할맥이 가장 높았고 다음이 납작보리이었다. 주 지방산은 리놀레산, 팔미트산 및 올레산으로서 전체의 92%를 차지하였다. 고도 불포화 지방산과 포화 지방산의 비는 납작보리가 가장 낮았다.

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