Almost of Korean has used the barley mixing with rice and there are many barley brands have been sold in Korea. In this study, we investigated protein, -glucan content, waxy β ratio, cooking property and whiteness of 107 Korean barley products. The protein, β-glucan content and whiteness of waxy barley(7.17-12.57%, 2.81-7.38%, 27.1-49.6) were higher than non-waxy barley products(6.62-11.38%, 2.44-6.95%, 29.0-44.4). Waxy barley had a better cooking properties than non-waxy barley products. Water absorption and expansion of waxy barley(218-593%, 366-593%) were higher than non-waxy barley(135-284%, 227-457%). These properties and components were significantly different with producing area. Protein showed positive correlation with β-glucan in non-waxy and waxy barley(r=0.632***, r=0.453**). Whiteness showed negative correlation with protein content in non-waxy barley and waxy barley(r=-0.433***, r=-0.343**). Waxy ratio of 49 waxy barley brands was ranged from 84.4% to 100%. Average was 96.7%.

• Mi-Ja Lee(Honam Agricultural Research Institute, NICS, RDA) Corresponding Author
• Jae-Hwan Seo(Honam Agricultural Research Institute, NICS, RDA)
• Yang-Kil Kim(Honam Agricultural Research Institute, NICS, RDA)
• Jung-Gon Kim(National Institute of Crop Science)
• Ki-Hun Park(Honam Agricultural Research Institute, NICS, RDA)