새찰쌀보리의 물리화학적 특성 및 취반특성
Physicochemical Properties and Cooking Quality of Naked Waxy Barley (Saechalssal bori)
2
조회
0
다운로드
6
인용
0
참고문헌
키워드
초록
The physicochemical properties and cooking quality of Saechalssal bori (25% pearled ratio), which is a naked waxy barley, were investigated. The amylose, insoluble dietary fiber (IDF), soluble dietary fiber (SDF), total dietary fiber (TDF), and β-glucan contents of Saechalssal bori were 5.2, 10.8, 9.5, 20.3, and 3.7%, respectively. Pasting temperature, peak and final viscosity, and setback of Saechalssal bori were 66.5℃, 383.2, 231.3, and 55.6 RVU, respectively. The water absorption, expansibility, and soluble solid of Saechalssal bori were 232.2, 405.3, and 3.5%, respectively. As the ratio of water to grain increased, L value increased, whereas a and b values were decreased. The sensory evaluation showed that wateriness and overall acceptability increased with increasing ratio of water to grain, resulting in determining 2.1 times as the optimum ratio of water to grain. The cooked Saechalssal bori prepared using optimum condition had hardness (1.2 kg), cohesiveness (4.0), springiness (1.0), gumminess (5.1), chewiness (5.3), adhesiveness (0.2 kg), and A/H (0.8), respectively.
Abstract
The physicochemical properties and cooking quality of Saechalssal bori (25% pearled ratio), which is a naked waxy barley, were investigated. The amylose, insoluble dietary fiber (IDF), soluble dietary fiber (SDF), total dietary fiber (TDF), and β-glucan contents of Saechalssal bori were 5.2, 10.8, 9.5, 20.3, and 3.7%, respectively. Pasting temperature, peak and final viscosity, and setback of Saechalssal bori were 66.5℃, 383.2, 231.3, and 55.6 RVU, respectively. The water absorption, expansibility, and soluble solid of Saechalssal bori were 232.2, 405.3, and 3.5%, respectively. As the ratio of water to grain increased, L value increased, whereas a and b values were decreased. The sensory evaluation showed that wateriness and overall acceptability increased with increasing ratio of water to grain, resulting in determining 2.1 times as the optimum ratio of water to grain. The cooked Saechalssal bori prepared using optimum condition had hardness (1.2 kg), cohesiveness (4.0), springiness (1.0), gumminess (5.1), chewiness (5.3), adhesiveness (0.2 kg), and A/H (0.8), respectively.
참고문헌 (25)
- 주정일, "출수 후 일수에 따른 쌀보리 종실의 이화학적 특성 변화", 한국작물학회지, 52(1), pp.36~44 (2007), 한국작물학회
- Jung EY, "The chemical composition of pearled, cutted and pressed barleys", Korean J Food Sci Technol, 19, pp.290~294 (1987)
- 은종방, "건조방법에 따른 생식 원료 곡류의 이화학적 특성 및 기능성 성분의 변화", 한국식품저장유통학회지, 12(5), pp.442~448 (2005), 한국식품저장유통학회
- Cho MZ, "Studies on the variation of diet fiber content according to pearling ratio of barley", J Korean Home Economics Association, 33, pp.181~186 (1995)
- Lee JS, "Blood glucose response to some cereals and determination of their glycemic index to rice as the standard food", Korean J Nutr, 30, pp.1170~1179 (1997)
- 박종대, "곡류와 두류의 침지 및 건조 특성", 한국식품저장유통학회지, 13(3), pp.344~350 (2006), 한국식품저장유통학회
- Mok CK, "A kinetic study on the hydration processing of barley kernels with various polishing yields", Korean J Food Sci Technol, 15, pp.136~140 (1983)
- Kim HR, "Kinetic studies on cooking of naked and covered barley", Korean J Food Sci Technol, 12, pp.122~125 (1980)
- Sohn JW, "Water uptake rate and degree of gelatinization during cooking of pressed, cutted and pearled barley", Korean J Food Sci Technol, 19, pp.125~128 (1987)
- Chang HG, "The physico- chemical properties and cooking of barley isogenic lines", J Korean Soc Agric Chem Biotechnol, 40, pp.301~306 (1997)
- 이미자, "국내 시판 메성 및 찰성 보리쌀의 취반 및 호화특성", 한국식품저장유통학회지, 16(5), pp.661~668 (2009), 한국식품저장유통학회
- Kim YS, "Physicochemical properties of starches from waxy and non-waxy hull-less barleys", J Korean Soc Agric Chem Biotechnol, 42, pp.240~245 (1999)
- 이수정, "취반 방법과 가수량에 따른 수입쌀과 국내산 쌀의 취반 특성 비교", 한국식품영양학회지, 21(4), pp.463~469 (2008), 한국식품영양학회
- Kim KA, "Effect of cooking condition on the eating quality of cooked brown rice", Korean J Soc Food Sci, 11, pp.527~535 (1995)
- Lee YT, "Dietary fiber composition and viscosity of extracts from domestic barley, wheat, oat, and rye", Korean J Food Nutr, 14, pp.233~238 (2001)
- AOAC, "Official Methods of Analysis. 13th ed", pp.190~209 (1990), Association of Official Analytical Chemists
- Prosky L, "Determination of insoluble, soluble and total dietary fiber in foods products, Interlaboratory study", J Assoc Off Anal Chem, 71, pp.1017~1025 (1998)
- McCleary BV, "Enzymatic quantification of (1→3), (1→4)-β-D-glucan in barley and malt", J Inst Brew, 91, pp.285~295 (1985)
- Kim DW, "Cooking conditions and textural changes of cooked rice added with black rice", Korean J Food Sci Technol, 30, pp.562~568 (1998)
- 최정숙, "용도가 다른 보리와 밀 3품종의 영양성분", 한국식품영양과학회지, 34(2), pp.223~229 (2005), 한국식품영양과학회
- Lee YT, "Physicochemical properties of hull-less barley flours prepared with different grinding mills", Korean J Food Sci Technol, 28, pp.1078~1083 (1996)
- 이미자, "할맥과 압맥의 취반 및 호화특성", 한국식품저장유통학회지, 16(6), pp.830~837 (2009), 한국식품저장유통학회
- [URL]
- 이미자, "취반 후 백도가 좋고 베타글루칸 함량이 높은 찰성 쌀보리 “진주찰”", 한국육종학회지, 41(3), pp.299~305 (2009), 한국육종학회
- Son YK, "Physicochemical characterics of Korean milled waxy barley products", Treat Crop Sci, 6, pp.591~596 (2005)