• Applied Biological Chemistry
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• v.29 no.1
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• pp.16-21
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• 1986

Free sugars of Kochujang which were prepared with different starch sources, i.e., glutinous rice, polished barley, wheat flour and sweet potato, were investigated for three months of aging. Glucose was found in all tested samples during aging period and the content increased with time, particularly higher for glutinous rice while lower for sweet potato. Fructose also was found through aging period, its content increased for a month and decreased later. The data showed higher fructose content in the order of sources of sweet potato, wheat flour, polished barley and glutious rice. Maltose and sucrose were detected only at the beginning of aging period and the content were less than 3.5% for maltose in all of samples and than 0.4% for sucrose with glutinous rice and wheat flour. Trace amount of rhamnose was detected in the Kochujang made from polished barley.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.802-812
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• 2015

This study examined the quality characteristics of cookies comprised of various amounts of barley-sprout powder by analyzing the physico-chemical characteristics of the cookies and investigating a sensory evaluation. For the study, the cookies were cooked with the following levels of barley-sprout powder: 0%, 3%, 6%, 9%, and 12%. The results show that the moisture content of the cookies was increased in accordance with the level of barley-sprout powder and this result is the same as the spreadability factor of the cookies (p<0.001). Also, the pH and brix values of the samples decreased in accordance with the level of barley-sprout powder (p<0.001). Regarding hunter's colors, the values of L (lightness), a (redness), and b (yellowness) are significantly decreased, increasing the quantity of barley-sprout powder (p<0.001). For the textural characteristics, the results show that the hardness of the cookies decreased in accordance with the addition of the barley-sprout powder; furthermore, the results indicate a tendency whereby the DPPH-radical-scavenging activity and the total polyphenol content of the cookies were increased, thereby increasing the quantity of the barley-sprout powder (p<0.001). For the sensory evaluation, the cookies that were made with 6 % barley-sprout powder received the highest scores in terms of appearance, taste, and overall preference (p<0.05, p<0.001). This study suggests that barley-sprout powder is an excellent ingredient for improving the acceptability and functionality of cookies, and that, in relation to the flour quantity the ideal proportion of barley-sprout powder is 6%.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.429-436
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• 1984

To expand the utility of barley the experiments on the extrusion characteristics of barley flour for snack processing were carried out and the effects of the extrusion conditions on the quality of the extrudates were investigated. The optimum moisture content of barley flour for snack processing was 20%. The moisture content and the density of the extrudates decreased with increasing extrusion temperature and decreasing die size. The die swell ranged from 0.98 to 2.18 according to various extrusion conditions and decreased with increasing temperature above $150^{\circ}C$. The lightness, redness and yellowness increased at higher temperature. The water absorption index and the water solubility index showed their maximum values at $180^{\circ}C$.The gelatinization degree of the extrudates increased with increasing temperature. The fracture fore, Young's modulus and maximum fiber stress decreased, but the deformation to fracture increased, with increasing temperature and decreasing die size. The yield force in puncture test showed lower values at higher temperature. The size and the fraction of the air cells increased with increasing temperature and decreasing die size. The optimum extrusion conditions of barley for snack processing were at the temperature of $180^{\circ}C$, with the die size of 4.5mm when processed at 160 rpm.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.1-13
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• 1993

This paper has examined and analyzed the ways of making Jang(Korean soybean sauce), vinegar and liquor in terms of food processes, which are mentioned in sooljip 5 and 6 Food collections of 'Kosa-sibi Jip', an encyclopaedia written in Chinese and published in 1789-the eleventh year of King Jung-jo of Chosun Dynasty. There respestively six items of nine items of and thirty three items of the recipe for making jang, vinegar and liquor, Soybean was a major material for making jang. And wheat flour and ground barley were added. Myun-jang was made from only flour. Dong-kook Jojang Bup(oriental soybean sauce preparation) which is the traditional Korean process for making jang from only soybean is recorded in this book. The cereals used in the nine items of the vinegar making recipe were rice(six times), wheat(twice), barley(three times) and wheat flour(once). And fruits are also used. Rice was most used of all these materials. The cereals used in the thirty three items of the liquor-making recipe were regular rice(50%), sticky rice(42.6%) and wheat flour(7.4%) In particular sticky rice was much used for Yakyee Rhue and Bok-sik Rhue for medications. The ways of processing cereals for liquor-making were Jee-ae-bop : steamed rice(52.9%), Jook:thick gruel with cereal (32.3%), Goo-mung Tuck: doughnut-shaped rice cake(8.8%) and Hin-moo-ree Tuck: shawith peless rice cake(2.9%). The three unique processes are as follows. First, in winter when the process of liquor-making did not go on because the jar was cold, the bottle with hot water in was put in the jar and so the aduquate temperature for liquor-making was maintained. Next, in warming up a small double boiler, they prevented effervescence by hanging down thread. Finally. in warming up in a double boiler, they sealed the mouth-piece of the jar and put a handful of wet rice when the rice was completely cooked, it was thought of as the sign that the process of liquor-making was done.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.319-324
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• 2002

Hypocholesterolemic effects in rats of two hull-less barleys, waxy and nonwaxy-starch genotype, were evaluated by analyzing liver cholesterol and triglycerides. A group fed cellulose control and fiber-free exhibited significant liver lipid accumulation by morphologically observation. In barley fed group, however, lipid disposition in liver was effectively suppressed. The concentrations of cholesterol and triglyceride in liver were significantly reduced in rat fed 5 and 10% fiber diets containing barley flour and ${\beta}-glucan-enriched$ fraction. ${\beta}-Glucan-enriched$ barley fraction as a fiber source showed more cholesterol-lowering than barley flour with cellulose, and this effect of ${\beta}-glucan$ from two hull-less barleys was similar. Liver cholesterol and triglyceride in cellulose control group were 14.5 mg/g and 46.1 mg/g, respectively, while those of barley and ${\beta}-glucan$ fed groups were $5.1{\sim}8.2\;mg/g$ and $20.1{\sim}31.3\;mg/g$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1367-1372
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• 2004

The effects of barley bran substitution on the quality of sugar-snap cookie and muffin were investigated using physical tests and sensory evaluation. Barley bran contained 29.04% starch, 16.23% protein, and 8.57% lipid. They were formulated by substituting the flour with the barley bran of 0, 10, 20, and 30%. Increasing levels of barley bran substitution reduced cookie spread, lightness, top grain scores and other sensory qualities. Cookies with 10% barley bran substitution, however, were not significantly different from the control cookies in sensory characteristics, and cookies with 20% barley scored well above the minimum acceptance level of 5 on a 9-point scale. Although the barley bran decreased muffin volume and had a deleterious effect on crumb grain, muffins with 10% bran had acceptable sensory properties. The physical and sensory results indicated that barley bran could be added to cookie and muffin at replacement levels up to 20% without a large adverse effect on cookie and muffin quality.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.350-354
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• 1982

These studies were conducted to evaluate the milling characteristics of Korean wheat cultivars and breeding lines harvested in 1980 and 1981. The straight-grade flour yield (by Buhler experimental mill) for all tested wheats was in a range of 56 to 73% with a mean value of 65% and the flour ash content averaged 0.44%. Mean milling score for all tested wheats was about 78. Average ash values of wheats harvested in 1980 and 1981 were 665.3 and 683.5, respectively, and flour protein content averaged 10.55% and 10.25%, respectively. There were significant positive correlations between flour yield vs. milling score, ash content vs. ash value and protein content vs. ash value, while there were negative correlation between flour ash vs. milling score, protein content vs. milling score and milling score vs. ash value.

• Applied Biological Chemistry
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• v.24 no.2
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• pp.120-125
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• 1981

Organic acids of Kochuzang (red pepper paste) prepared from glutinous rice, polished barley, wheat flour and sweet potato were analyzed by a gas chromatography. Lactic, pyruvic, succinic, fumaric, malic, pyroglutamic and citric acid were identified. And trace amount of oxalic acid was found in the Kochuzang prepared from sweet potato. The dominant organic acid of all samples was pyroglutamic acid, followed by pyruvic and citric acid. The organic acids were lower in Kochuzang from wheat flour than in other samples. The contents of succinic and fumaric acid were highest in Kochuzang prepared from sweet potato and were lowest in polished barley Kochuzang.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.610-616
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• 2003

Five oats and 17 barley cultivars were ground, sieved (105, 210, 300, 425, 600 ${\mu}m$) and we have analyzed the ${\beta}-glucan$ contents to obtain grain fractions. The milling yields ranged $65.1{\sim}89.7%$ for barley and $53.4{\sim}73.5%$ for oat cultivars. Total ${\beta}-glucan$ contents of barley and oats become higher than those of the flour increasing the particle size. The soluble and insoluble ${\beta}-glucan$ contents of them were especially higher in medium and coarse particle size fractions. The contents of total, soluble and insoluble ${\beta}-glucan$ of barley were 1.5, 1.7 and 2.0 times higher than the whole flour before sieving and these content of oats were 2.1, 1.6 and 2.0 times, respectively. In this study, larger particle size would enrich the ${\beta}-glucan$ and it is desirable to consider the best particle size range to enrich the ${\beta}-glucan$ level, the water-solubility of the ${\beta}-glucan$ as well as cereal varieties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1603-1610
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• 2012

The effects of moisture content on the physical properties of cereal extrudates were investigated. Cereal flours (rice, wheat, corn, barley, and oat) were extruded at a barrel temperature of $130^{\circ}C$, feed rate of 120 g/min, and various moisture contents (20, 22.5, 25, 27.5, and 30%). Proximate content, expansion index, specific length, bulk density, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI), specific mechanical energy (SME) input, paste viscosity, and color values were analyzed. Expansion ratio of extruded corn flour was higher than that of other extrudates at low moisture content. Bulk density, specific length, and elastic modulus in all cereals decreased with an increase in moisture content. The WAI increased with an increase in moisture content, whereas WSI decreased. SME input of extruded corn flour was higher than those of other cereal flours at lower moisture content, whereas that of oat flour extrudate was lower than those of other cereals at higher moisture content. Lightness of extruded rice flour was lighter than those of other cereals while that of extruded barley flour was darker.