This study compared the physicochemical and gelatinization properties of naked barley, tetrastichum barley, and waxy barley. Compared to tetrastichum barley and waxy barley, naked barley had shorter and rounder grains with a 1.43 length/ width ratio. Tetrastichum barley had lower crude protein, crude lipid, and crude ash content and higher amylose content compared to naked barley and waxy barley. The L, a, b color values of waxy barley were significantly higher than those of naked barley and tetrastichum barley. The water absorption index (WAI) and the water soluble index (WSI) were highest in waxy barley. The X-ray diffraction pattern was type A in all samples, and the peak intensity was highest in waxy barley. The maximum viscosity, cooling viscosity, breakdown, and setback of amylogram properties were the highest in tetrastichum barley. The thermal properties through the differential scanning calorimeter showed that the waxy barley had higher values of the onset, peak, conclusion temperature and enthalpy (?H). In conclusion, the variety of barley influenced the physicochemical and gelatinization properties, which could be important factors in the manufacture of processed foods. These results would thus useful inputs for the manufacturing of these foods using barley.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 재료
    2. 보리의 형태적 특징 측정
    3. 일반성분 및 아밀로오스 함량 측정
    4. 색도 측정
    5. 수분흡수지수 및 수분용해지수 측정
    6. 입도분포 측정
    7. X-선 회절도 분석
    8. Amylogram에 의한 호화 특성 분석
    9. 시차열량주사계(DSC)에 의한 호화 특성 분석
    10. 통계처리
III. 결과 및 고찰
    1. 보리의 형태적 특징
    2. 일반성분 및 아밀로오스 함량
    3. 색도
    4. 수분흡수지수 및 수분용해지수
    5. 입도 분포
    6. X-선 회절도
    7. Amylogram에 의한 호화 특성
    8. 시차열량주사계(DSC)에 의한 보리의 호화 특성
III. 요약 및 결론
Acknowledgments
Conflict of Interest
References

• 탁은숙(순천대학교 생명산업과학대학 조리과학과) | Eun Sook Tak (Department of Food and Cooking Science, Sunchon University)
• 정희남(순천대학교 생명산업과학대학 조리과학과) | Hee Nam Jung (Department of Food and Cooking Science, Sunchon University) Corresponding author