• Food Science and Preservation
• /
• v.16 no.5
• /
• pp.661-668
• /
• 2009

A total of 107 pearled barley products produced in Korea, 58 non-waxy and 49 waxy, were analyzed for protein and $\beta$-glucan content, whiteness, cooking characteristics (water absorption and expansibility), and pasting properties, with respect to the region of production. We compared non-waxy and waxy pearled barley products and sought correlations between levels of chemical components and cooking characteristics. Waxy pearled barley products had higher concentrations of protein (7.17-12.57%, w/w) and $\beta$-glucan (2.81-7.38%, w/w), a higher whiteness grade (27.1-49.6), and a greater water absorption (218-593%) and expansibility (366-593%) than did non-waxy barley products. The pasting temperature of non-waxy pearled barley ($73.9^{\circ}C$) was higher than that of waxy pearled barley ($66.9^{\circ}C$). Peak viscosity, hot paste viscosity, and final viscosity of non-waxy pearled barley products were higher than those of waxy products. The results showed that waxy pearled barley products had better cooking characteristics than did non-waxy products. A significant positive correlation was observed between protein and $\beta$-glucan content in both non-waxy and waxy pearled barley products ($r=0.632^{***}$ and $r=0.453^{**}$, respectively). Whiteness showed a negative correlation with protein content of both non-waxy and waxy pearled barley products ($r=-0.433^{***}$, $r=-0.343^{**}$). However, neither water absorption nor expansibility showed any significant correlation with protein or $\beta$-glucan content. The waxy ratio of 49 waxy pearled barley products ranged from 84-100%.

• Korean Journal of Food Science and Technology
• /
• v.19 no.2
• /
• pp.125-128
• /
• 1987

Water uptake rates of barley (pressed, cutted and pearled) at $20^{\circ}C{\sim}50^{\circ}C$ were determined by measuring the weight gain during soaking. Pressed barley absorbed water at the fastest rate, whereas pearled barley at the slowest rate. The former was the most temperature dependent during hydration. Degree of gelatinization, determined by X-ray diffractometry, during cooking at $100^{\circ}C$ indicated that the pressed barley cooked 1.4- and 2-times faster than Gutted and pearled barley, respectively.

• Korean Journal of Food Science and Technology
• /
• v.53 no.3
• /
• pp.252-259
• /
• 2021

Barley contains health-beneficial compounds, such as phenolic acids, flavonoids, lignans, and tocopherols. The antioxidant activities of pearled and wholegrain hull-less, premature, and black barley harvested in Jeju were investigated by measuring total phenolic content (TPC), total flavonoid content (TFC), phenolic compounds, tocopherols (T), and tocotrienols (T3), along with their in vitro antioxidant activities. Consequently, TPC and TFC in wholegrain barley groups were higher than those in pearled barley. Gallic acid (1.55-2.98 ㎍/g) and protocatechuic acid (0.67-2.84 ㎍/g) were the predominant phenolic compounds in barley. Total T and T3 concentrations of wholegrain barley groups were significantly higher than those of pearled barley (p<0.05). Except for the metal chelating effect and reducing power, the in vitro antioxidant activities of wholegrain barley were significantly higher than those of pearled barley. These results indicate that wholegrain Jeju barley can be used as a natural antioxidant source in the food industry.

• Korean Journal of Food Science and Technology
• /
• v.19 no.4
• /
• pp.290-294
• /
• 1987

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.

• Korean Journal of Food Science and Technology
• /
• v.29 no.5
• /
• pp.888-894
• /
• 1997

Two hulled and two hull-less barley varieties were investigated for ${\beta}-glucan$ enrichment. Hull-less barleys contained higher levels of total ${\beta}-glucan$ than hulled barleys, and were thus suitable as starting materials for preparing ${\beta}-glucan-rich$ fractions. Particularly, a waxy type (Suweon-291) of hull-less barley was found to have high soluble dietary fiber content containing primarily ${\beta}-glucan$, compared to the other non-waxy barley varieties. ${\beta}-Glucan$ content of barley during pearling process was measured, and the highest value was observed at the pearling yield of approximately $70{\sim}75%$. The pearled barley grains were ground and sieved to yield ${\beta}-Glucan$ enriched fractions containing up to 22% ${\beta}-glucan$. In the meanwhile, whole barley samples were directly milled by $B{\ddot{u}}hler$ mill to produce bran, shorts, break flour and reduction flour. ${\beta}-Glucan$ contents in the bran and shorts from the milled stream were relatively high, and further concentration of ${\beta}-glucan$ could be accomplished by successive sieving of the bran and shorts fractions. Pearled barley and milled stream could be used to prepare barley fractions with ${\beta}-glucan$ concentrations $2.4{\sim}3.1$ times those of the original barley grain. Water solubility of barley ${\beta}-glucan$ from pearled barley and the milled stream was in the range of $40{\sim}81%$.

• Korean Journal of Food Science and Technology
• /
• v.24 no.2
• /
• pp.180-182
• /
• 1992

Three hull-less barleys and three covered barleys grown in Korea were pearled to give 0% and 60% yield, respectively. Whole barleys and pearled barleys were analyzed for total, insoluble, soluble dietary fiber and ${\beta}-glucan$ contents. Whole hull-less barleys contained average 17.1% total dietary fiber, and whole covered barleys contained average 23.9% total dietary fiber. Pearled hull-less barleys contained 9,2% total dietary fiber and 4.8% solule dietary fiber. Pearled covered barleys contained 11.9% total dietary fiber and 6.0% soluble dietary fiber. Whole barleys contained $3.2{\sim}3.9%$ (${\beta}-glucan$, and pearled barleys contained $3.5{\sim}5.4%$ (${\beta}-glucan$. Soluble dietary fiber and (${\beta}-glucan$ contents of barley were not affected by cooking, while insoluble dietary fiber content was increased by cooking.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.16 no.2
• /
• pp.87-92
• /
• 1987

Crease cut pearled baller was studied in relation to product and quality, and processing electricity requirement with various pearling yields. 1. Increasing the pearling rate resulted in increasing broken grain of cut-Polished barley. 2. The range of length/width ratio in cut-polished baller were from 2.09 to 2.13 and those of pearled barley were 1.36, respectively. 3. Cut-polished barley required more electricity than pearled barley at the same polishing rate. As pearling rate increased at first polishing before cutting, total electricity requirement of cut-polished barley reduced significantly.

• Korean Journal of Food Science and Technology
• /
• v.19 no.4
• /
• pp.331-337
• /
• 1987

The sorption characteristics of pearled, cutted and pressed barleys stored for 360 hours at $20^{\circ}C$ and various relative humidites were analyzed. The adsorption rate at RH above 57% was the greatest in pearled barley and the lowest in cutted barley. The desorption rate at RH below 44% was in the decreasing order of pearled, pressed and cutted barleys. From the sorption rates an empirical equation was proposed. which can be used for the estimation of moisture content of three barleys at arbitrary storage time and RH.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.5
• /
• pp.816-821
• /
• 1994

The physicochemical properties and cooking qualities of six cultivars of covered barley, four malting barley and six naked barley were investigated. The 1, 000 kernel weight was heavier in the malting barley and ash content was the highest in covered barley. The varietal variation of amylose content was 17.7 to 20.2%. $\beta$-Glucan viscosity was generally lower in the malting barely, and varied greatly among barley cutivars with 2.16 to 8.47 cSt. The pearling rate was highest in naked barley with a mean of 75.5% and protein content of aw and pearled barely was significantly different with cultivars. In the cultivars tested, Doosan 8, Youngsan and Iri 5 showed the higher milling rate. Amylose patterns showed that the covered barley cultivars has lower gelatinization temperature and higher peak height and height at 50 $^{\circ}C$ than the malting and naked barley. The water absorptions were highest in covered barley cultivars , and lowest in naked barley cultivars. The soluble solid was highest in naked barley cultivars.

• Korean Journal of Food Science and Technology
• /
• v.10 no.2
• /
• pp.109-111
• /
• 1978

Three kinds of domestic summer grains, barley, naked-barley & wheat were used for the assessment of ash, protein, fat, crude fiber, calcium, iron & thiamine contents in the grain-pearling and flour-milling processes at the 60%, 70%, 80%, 90% yield bases and the following results were obtained. 1) Ash, protein, fat, crude fiber, calcium, iron & thiamine contents of milled grains were proportional to the milling yield in grain-pearling and flour-milling processes. 2) In the case of pearled barley, the average content of ash was 0.83%, protein was 1.31%, fat was 0.40%, crude fiber was 0.75%, calcium was 3.03mg%, iron was 2.40mg% and thiamine was 0.14% lower than the barley flour at the same level of milling yield. 3) In the case of pearled naked-barley, the average content of ash was 0.41%, protein was 1.96%, fat was is 0.33%, crude fiber was 0.84%, calcium was 4.54mg%, iron was 1.19mg% and thiamine was 0.10mg% lower than the naked-barley flour at the same level of milling yield. 4) In the case of pearled wheat, the average content of ash was 0.28%, protein was 2.25%, fat was 0.05%, crude fiber was 0.25%, calcium was 4.31mg%, iron was 0.12mg% and thiamine was 0.15mg% higher than the wheat flour at the same level of milling yield.