Quality characteristics were evaluated for whole barley yogurt prepared with lactic acid bacteria combination such as Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, and Streptococcus thermophilussei (1:1:1) with the addition of whole barley flour at 3%. The barley yogurt had lower pH, higher titratable acidity, and higher sugar content than control yogurt. The viable cell number of the barley yogurt was lower than the control yogurt. However, the viscosity and antioxidant activity of the barley yogurt were higher than those of the control yogurt. In up to 12 d of storage at 4oC, pH decreased while titratable acidity increased in both control yogurt and barley yogurt. The sugar content and brightness increased slightly. The viable cell number of the barley yogurt decreased during storage. However, the viable cell number of the barley yogurt met the standard suggested by the KFDA. Although the viscosity of the barley yogurt decreased, it corresponded to the required viscosity of a curd yogurt. Antioxidant activity slightly increased up to 9 d and then decreased, but the decrease of antioxidant activity was smaller in barley yogurt than in the control yogurt. During storage, there was no curd separation, change in scent, etc. Thus the storage quality of barley yogurt was relatively good.

본 연구는 흑쌀보리 육성을 위해 Otello, 흰쌀보리 및 늘쌀보리 등 3품종으로 교배하고 계대 육성하여 F7세대의 각 형질을 분석한 결과는 다음과 같다. F7세대에 대한 상관의 정도는 단백질 함량과 β-glucan 함량 간에서, β-glucan 함량과 까락 길이 간에서, β-glucan 함량과 1000립중 간에서, 이삭 길이와 1000립중 간에서 각각 유의하였다. 광의 유전력은 모든 형질에서 0.9292 이상으로 높았다. 경로계수 분석에서 1000립중에 관여하는 직접효과는 단백질 함량, β-glucan 함량, 이삭 길이가 정의 효과를 보였으며, 간접효과도 단백질 함량, β-glucan 함량, 이삭 길이의 관여 조합이 정의 효과를 보였다. 선발지수는 단일형질에서 까락 길이와 단백질 함량이 정으로 높았다. 3개 형질 및 4개 형질의 조합에서는 단백질 함량과 까락 길이의 관여가 모두 정으로 높았다.

이 연구는 맥류 곡실발효사료 조제를 위한 적정 수확시기 및 수확시기별 곡실 발효사료의 발효품질을 평가하기 위하여 실시하였다. 그 결과, 알곡의 수분함량은 수확시기가 늦어짐에 따라 감소하는 경향을 보였고, 이삭비율과 천립중은 맥종별 모두 출수 후 일수가 경과됨에 따라 높아지는 경향을 보였다. 알곡수량은 맥종 모두 수확시기가 늦어질수록 유의적으로 증가하는 경향을 보였다(p<0.05). 조단백질 함량은 수확시기가 늦어질수록 맥종 모두 높아지는 경향을 보였고, 조섬유함량은 낮아지는 경향을 보였으며, 조지방과 조회분 함량은 비슷하거나 약간 낮아지는 경향을 보였지만 통계적인 유의성은 없었다. 곡실사료의 발효 전후 사료가치를 비교하여 보면, 일반성분들이 발효를 거친 후 약간 증가되는 경향은 있었지만 유의적인 차이는 나타나지 않았다. 발효품질 면에서는 공시한 맥종 모두 수확시기가 늦어질수록 pH는 높아지고, 젖산함량은 유의적으로 낮아지는 경향을 보였다(p<0.05). 초산함량은 맥종 모두 수확시기에 따른 차이를 나타내지 않았고, 낙산은 검출되지 않았다. 따라서 수량과 발효품질을 고려할 때, 맥류 곡실사료 조제를 위해서는 겉보리과 쌀보리는 출수 후 35일, 밀은 출수 후 40~45일에 수확하는 것이 적당한 것으로 판단된다.

Anthocyanins are the primary pigments in black, blue, and purple cereal grains. Recently, anthocyanins have been recognized as health-enhancing substances due to their antioxidant activity. Anthocyanin-pigmented barley grains can be a stable source of anthocyanins as well as β-glucan. Cloered barley as purple, blue and black barley consumptions are rapidlly growing presently due to their healthy functional food ingredients in Korea. Color barley cultivars accumulate purple pigments in the stem, awn, lemma, palea, and pericarp during seed maturation. The large consumption of barley in human foods is almost pearled products. Here we investigated composition of pearled barley and pearling by-products of korean colored barley varieties by degree of pearling. Barley grains from four hull-less colored barley varieties, Zasoojeongchal, Boseokchal Ganghochung and Huknarae were pearled to various degrees(5-50%). The composition (β -glucan, total phenol, proanthocyanidin and total anthocyanin) of pearled barley fractions flour and pearled barley grain was determined. β-glucan content was not changed seriously in pearled barley grain according to increasing pearling degree. Total phenol and proanthocyanidin content was decreased. β-glucan content was increased in pearling by-products according to increasing pearling degree and total phenol and proanthocyanidin content was decreased. Total anthocyanin content also was decreased in pearled barley fractions flour by the degree of pearling.

Current consumers have interest in nutrition and health. So, the interest in barley for other food and industrial applications is increasing. Noodles, which have been consumed largely in korea, are usually made from wheat flour, salt and appropriate amount of water. A New Six-rowed Naked Barley Cultivar “Dahan” was developed in 2012, have high winter hardness, lodging tolerance and good noodle property. It was crossed in 2001, and an elit line was selected in 2010 and designated as ‘Iksan 106’. It showed good agronomic performance in the regional yield trials (RYT) from 2010 to 2012. The average heading and maturing dates of “Dahan” were April 29 and June 3 in paddy field, which were two day earlier than those of the check cultivar ‘Saessalbori’ respectively. The new cultivar, “Dahan”, had 92cm of culm length and 3.9cm of spike length. It showed 625 spikes per m2, 54 grains per spike, 31.3 g of 1,000-grain weight, and 815 g of test weight. “Dahan” showed better resistance to BaYMV (Barley yellow mosaic virus) than those of the check cultivar. Its average yield of the pearled grain in the regional yield trial was 4.32 MT/ha in paddy field, which were 16% higher than those of the check cultivar. It showed higher breakdown and setback than those of the check cultivar. Texture properties of noodle was better in hardness, adhesiveness, chewiness. This cultivar would be suitable for the industrial application as noodle and bread.

백호'는 흰가루병 및 보리호위축병 저항성 품종을 육성하기 위하여 'Azuma Golden'과 'Nishinochikara'를 인공교배 하여 육성하였다. 익산 137호로 명명되어 지역적응 시험을 수행한 후 2008년 농촌진흥청 농작물 직무육성 신품종 선정 위원회에서 흰가루병 및 보리호위축병 저항성 맥주보리 신품종 '백호'로 명명되었다. '백호'의 출수기 및 성숙기는 4월 21일과 5월 28일로 대비인 '호품' 보리에 비해 약 2-3일 늦었다. 또한 간장은

1995년에 내재해 다수성 특성을 지닌 "수원300호"를 모본으로, 조숙 호위축병저항성인 "하가네무기//CI08397/하가네무기"를 부본으로 인공교배하여 수량성이 높고 도복이 강한 우수 겉보리 계통 "익산407호"를 선발하였다. 2005년부터 3개년간 지역적응시험을 실시한 결과 답리작 적응성이 높으며, 광지역성으로서 수량성이 높고, 도복 등 재해에 강한 특성과 효소력가가 높은 계통으로 2007년 국립종자원에 "혜당"으로 출원하였다. 신 육성품종의 특성은

신품종 "진주찰" 쌀보리는 취반 후 백도가 좋고, 베타글루칸 함량이 높은 소립, 내재해, 양질, 다수성 쌀보리 신품종이다. 1996년에 호남농업연구소에서 도복과 내한성이 강하고 찰성으로 립백도와 정맥율이 높으며 취반특성이 우수한 특성을 지닌 "진미찹쌀보리"와 "수원333호"를 인공교배한 후 계통육종법으로 육성하였다. 2003년부터 2년간 생산력검정시험을 실시한 결과, 수량성이 높고 도복이 강한 우수 계통으로 판명되어 "익산79호"로 계통명을 부여, 20

“Hwanggeumchal”, a new covered waxy cultivar derived from the cross between “Chalssalbori” and “Milyang 65” with waxy endosperm and early maturing cultivars, respectively was developed at Honam Agricultural Research Institute (HARI), NICS, RDA, 2006. The origin of “Hwanggeumchal” is “Suwon 403” (SB942090-B-B-B-42-1). The initial cross was made in 1994 and the selected line showed a high yield and good quality characteristics under yield trial test in 2003. “Suwon 403” consistently performed well for three years (2004-2006) from the four locations of regional yield trial (RYT) in Korea and released as “Hwanggeumchal”. The characteristics of “Hwanggeumchal” were the following: rate I growth habit, green leaf and stem, compact spike and with long rough awns. The heading date was April 30 in upland and April 28 in paddy field, which was 1 and 4 days later than that with check cultivar, “Seodunchalbori”. The culm length was 81 cm which was 3 cm shorter than those with check cultivar. It showed spike length of 4.5 cm and 633 spikes per m2, 64 grains per spike, 27.6 g of 1,000-grain weight and 632 g of test weight. It showed stronger winter hardiness and higher resistance to barley yellow mosaic virus (BaYMV) than those with check cultivar. It had yellow aleurone and showed higher water absorption, expansion rate and total phenol content than those of check cultivar, but lower protein, β-glucan content and pearling rate. The average yield of the pearled grain in the RYT was 4.04 ton ha-1 in upland and 4.12 ton ha-1 in paddy field, which was 10% higher and 4% lower than that of the check cultivar, respectively. This cultivar would be suitable for the area above the daily minimum mean temperature of -8℃ in January in Korean peninsula.

“Hyemi”, a new covered cultivar derived from the crosses between “Suwon 298” and “Milyang 34/Albori//Dongbori” developed at the Honam Agricultural Research Institute (HARI), NICS, RDA in 2006. The origin of “Hyemi” is “Suwon 400” (SB951032-B-B-B-28). The initial cross was made in 1995 and the selected line showed a high yield and good quality characteristics under yield trial test in 2003. “Suwon 400” consistently performed well for three years (2004-2006) from the four locations of regional yield trial (RYT) in Korea and released as “Hyemi”. The characteristics of “Hyemi” were the following: rate Ⅳ growth habit, green leaf and stem, compact spike and with long rough awns. The heading date was April 29 in upland and April 23 in paddy field, which was similar and 2 days earlier than that with check cultivar, “Olbori”. The culm length was 81 cm which was 4 cm shorter than those with check cultivar. It showed spike length of 4.1 cm and 646 spikes per m2, 52 grains per spike, 33.4 g of 1,000-grain weight and 672 g of test weight. It showed similar winter hardiness and higher resistance to barley yellow mosaic virus (BaYMV) than those with check cultivar. It showed higher protein content, whiteness and total phenol content than those of the check cultivar, but lower β-glucan content and pearling rate. The average yield of the pearled grain in the RYT was 3.95 ton ha-1 in upland and 4.38 ton ha-1 in paddy field, which was 13% and 16% higher than that of the check cultivar, respectively. This cultivar would be suitable for the area above the daily minimum mean temperature of -8℃ in January in Korean peninsula.