논문 상세보기
pp.661-668
국내 시판 보리쌀 107개 제품을 수집하여 단백질, -glucan 함량, 백도, 찰성비율, 취반특성 및 호화특성 등을 분석하였으며 그 결과는 다음과 같다. 국내 유통 메성보리 쌀의 단백질 함량은 6.62~11.38%였고, -glucan 함량은 2.44~6.95%, 백도는 29.0~44.4이었으며 흡수성은 135~284%, 퍼짐성은 227~457%이었다. 찰성보리쌀의 경우 단백질은 7.17~12.57%, 백도는 27.1~49.6, -glucan 함
A total of 107 pearled barley products produced in Korea, 58 non-waxy and 49 waxy, were analyzed for protein and -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 -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 () was higher than that of waxy pearled barley (). 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 -glucan content in both non-waxy and waxy pearled barley products ( and , respectively). Whiteness showed a negative correlation with protein content of both non-waxy and waxy pearled barley products (, ). However, neither water absorption nor expansibility showed any significant correlation with protein or -glucan content. The waxy ratio of 49 waxy pearled barley products ranged from 84-100%.
