보릿가루의 첨가가 부침개의 품질특성에 미치는 영향

이인선,Lee, In-Seon 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.3

Purpose: This study investigated the quality characteristics of vegetable pancake prepared with various levels of barley flour. Methods: The pH level and spreadability of the batters as well as the color, texture, and sensory evaluation of the vegetable pancake were analyzed. Results: The results show that spreadability of batter significantly decreased as the substitution amount of barley flour increased (p<0.001). The pH level of the batter significantly decreased as the substitution amount of barley flour increased (p<0.001). Redness and yellowness increased as the substitution amount of barley flour increased. For texture, the sample groups with substituted barley flour showed high characteristics of hardness, gumminess, and chewiness. Principal component analysis showed that the sample group with a high substitution amount of barley flour was characterized by relatively high darkness, roasted grain aroma, bitterness, astringent, and chalkiness. Acceptance test found that the sample group with 15% barley flour received higher acceptance than the sample group with 0% barley flour in terms of color, texture, and overall acceptance. Conclusion: Acceptance test found that the sample group with 15% or 30% of barley flour had significantly higher or similar acceptance attributes than the sample group without barley flour, which suggests the possibility of developing vegetable pancake with barley flour.

유산균주의 종류에 따른 통보릿가루 첨가 요구르트의 품질 특성

이미자 ( Mi Ja Lee ),김경순 ( Kyung Soon Kim ),김형순 ( Hyung Soon Kim ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.4

본 연구에서는 3%의 통보릿가루를 첨가하여 Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus와 Streptococcus thermophilussei 등 3종의 균주를 단일균 또는 혼합균 조합별로 이용하여 요구르트를 제조하고 젖산균주에 따른 요구르트 품질 특성을 알아보았다. 대조군과 보릿가루 첨가군의 요구르트 품질특성은 균주 종류 및 조합에 따라 유의적인 차이를 나타내었다. 보릿가루 무첨가군인 대조군에서는 LBST 복합균으로 제조한 요구르트가 적정 pH, 산도, 점도, 항산화활성 등에서 좋은 특성을 나타내었으며, 다음으로 LALBST 복합균이 좋았다. 보릿가루 첨가군에서는 LALBST가 다른 균주조합에 비하여 낮은 pH, 적합 범위의 적정산도, 높은 항산화활성 등 좋은 요구르트 품질특성을 나타내었으며 β-glucan 함량은 약 0.15%이었다. 대조군과 보릿가루첨가군에서 단독균보다는 복합균이 좋은 요구르트 품질특성을 보였고, 보릿가루를 첨가함에 따라 대조군에 비하여 pH는 감소하였고, 적정산도와 당도는 증가하였으며 젖산균수는 감소하였고 점도는 상당한 증가를 보였다. 색도의 경우 L값은 낮았고, a값과 b값은 높았으며, 연구결과 LALBST 혼합균주가 보릿가루 첨가 요구르트 제조시 가장 적합한 것으로 판단되었다. The objective of this experiment was to select the best strain of lactic acid bacteria for the manufacture of yogurt with 3% whole barley flour. Yogurt was fermented with various lactic acid bacteria, Lactobacillus acidophilus (LA), Lactobacillus delbrueckii subsp. Bulgaricus (LB), and Streptococcus thermophilussei (ST), and quality properties, β- glucan content, and antioxidant activity were estimated. The quality of the control yogurt and that containing barley flour showed significant differences according to the type of lactic acid bacteria strain. Barley yogurt that was fermented with LALBST complex bacteria had low pH, high titratable acidity and brix. Also, its viable cell count, the value of L, and antioxidant activity were high, and the value of a and b were low. The β-glucan content of barley yogurt containing 3% whole barley flour was 0.15%. The pH of yogurt decreased with the addition of barley flour. Titratable acidity, brix, β-glucan content, and the antioxidant activity of yogurt fermented with barley flour increased. Viscosity also increased significantly with the addition of barley flour. Yogurt qualities such as pH, titratable acidity, and viscosity were developed by the addition of barley flour. From these results, the best strain of lactic acid bacteria for fermenting yogurt containing barley flour was the LALBST complex.

Bread Quality by Substituting Normal and Waxy Hull-less Barley (Hordeum Vulgare L.) Flours

최인덕,이미자,최재성,현종내,박기훈,김기종 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.3

Substitution of regular and waxy hull-less barley flour was evaluated in pan breads prepared from the blends of barley cvs. Saessal (SSWB) and Saechalssal (SCWB) with wheat flour. Effect of barley type and barley flour level (10, 20, and 30%) was investigated on compositions, dough development, and bread qualities. Compared to 100% wheat flour, increasing barley flour increased ash from 0.36 to 0.67%, and β-glucan from 0.1to 1.91%. Pasting viscosity exhibited higher peak viscosity,through, and breakdown in barley flour blends, showing higher viscosity in SSWB than SCWB. Optimum water absorption and mixing time were increased in barley-wheat flour blends. Substitution of 10% barley flour had no significant difference from wheat bread in bread volume and crumb firmness statistically (p<0.05). The SSWB showed better bread qualities in terms of bread volume and crumb firmness than SCWB. The β-glucan content was 0.13% in wheat bread, but ranged from 0.45 to 1.05% in barley breads.

팽이버섯 재배에서 미강 대체용 보리가루의 적정 첨가 비율

이찬중,문지원,유영미,한주연,정종천,공원식,이병의 한국버섯학회 2015 한국버섯학회지 Vol.13 No.3

This study was carried out to investigated optimum additive ratio of barley flour for substitution of rice bran at cultivation of winter mushrooms. Mycerial growth was faster according to increase of barley flour ratio than those of controls, but only some slow at the addition of 10% barley flour. Yields of fruiting body show the highest to 165.4 g/850 ml of medium which are the addition 30% of barley flour and not significant difference of yields up to the addition of 70% barley flour. Diameter of pileus was the highest at the addition of 30% barley flour. Hardness of pileus and stipes were the highest at the addition of 10% barley flour. The L value of stipes were the hight at the addition of barley flour, but the L value of pileus were decreased at the addition of barley flour, but there was no significant difference in the a-value and the b-value.

팽이버섯 재배에서 미강 대체용 보리가루의 적정 첨가 비율

이찬중,문지원,유영미,한주연,정종천,공원식,이병의 한국버섯학회 2015 한국버섯학회지 Vol.13 No.3

This study was carried out to investigated optimum additive ratio of barley flour for substitution of rice bran atcultivation of winter mushrooms. Mycerial growth was faster according to increase of barley flour ratio than those of controls, butonly some slow at the addition of 10% barley flour. Yields of fruiting body show the highest to 165.4g/850ml of medium whichare the addition 30% of barley flour and not significant difference of yields up to the addition of 70% barley flour. Diameter ofpileus was the highest at the addition of 30% barley flour. Hardness of pileus and stipes were the highest at the addition of 10%barley flour. The L value of stipes were the hight at the addition of barley flour, but the L value of pileus were decreased at theaddition of barley flour, but there was no significant difference in the a-value and the b-value.

국내산 통보리가루 첨가에 따른 국수의 품질 특성 및 항산화활성

이미자,김경순,김양길,최재성,박광근,김형순 韓國作物學會 2013 한국작물학회지 Vol.58 No.4

본 연구에서는 여러 가지 품종별 통보리가루를 20% 첨가 하여 보리 국수를 제조하고 제조된 국수의 품질특성과 β -glucan 함량 및 항산화활성 변화를 조사하였다. 호화특성 중 호화개시온도와 최고점도는 보릿가루 첨가에 따라 증가하였고, 치반점도는 감소하였다. 통보리가루 첨가 국수의 L 값은 밀가루 국수에 비해 낮았고 a값과 b값은 높았다. 조리 시 흡수율은 통보리가루 첨가국수에서 밀가루 국수보다 낮 게 나타났으며, swelling index는 메성보리는 높았고 찰성보 리는 밀가루 국수와 비슷하였다. 보리국수의 조리 후 경도, 검성은 밀가루 국수에 비해 약간 낮았으며, 메성보리가 찰 성보리보다 경도, 응집성, 검성이 높았고 메성 품종인 다한 이 가장 밀가루 국수와 유사한 특성을 보였다. 보릿가루 첨 가에 따라 국수의 β-glucan 함량은 증가하였으며, 조리 후 β-glucan 함량이 약간 증가하였고, 전분함량은 조리 후 감 소하였다. 보리첨가 국수의 항산화활성은 밀가루 국수보다 높았고 조리 후 감소하였다. This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, β-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. β-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high β-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

보리 첨가가 굳음방지기술 이용 가래떡의 텍스처와 관능적 특성에 미치는 효과

이준우,배인영,김홍술,오임경,김명환,한귀정,이현규 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.3

Retrogradation-retardation technology was utilized to prepare Garaedduk with different levels of barley flour for rice flour (0, 15, 30, and 45% by weight). Their physicochemical and sensory characteristics were evaluated before and after storage for 3 days at 4oC. The moisture contents of Garaedduk were reduced by increasing the ratios of barley flour while the color differences became distinct. After the storage, the Garaedduk with 15% of barley flour exhibited similar hardness in control without barley flour. The sensory evaluation showed that the overall acceptability of Garaedduk decreased with increasing levels of barley flour. However, there was no significant difference in the overall acceptability of Garaedduk with 0 and 15% of barley flour. The sensory attributes of freshly made Garaedduk were highly correlated with moisture (positive) and hardness (negative). After storage, the sensory attributes of Garaedduk showed positive correlation with adhesiveness. Therefore, rice flour can be replaced with barley flour up to 15% under the condition of retrogradation-retardation technology in order to produce Garaedduk without significant quality loss. 본 연구에서는 떡 굳음방지기술의 적용하여 저장성이 개선된 건강지향형 잡곡 떡을 제조하기 위하여 멥쌀의 일부를 보리 분말 0, 15, 30, 45%로 대체한 가래떡을 제조한 후 4oC에서 3일간 저장하면서 수분, 색도, 텍스처 및 기호도 검사를 수행하였고, 이들간의 상관성을 분석하였다. 떡굳음방지기술을 적용하여 제조한 가래떡의 경도는 보리 분말로 45% 대체한 가래떡을 제외하고 저장 기간이 경과하였음에도 경도 증가가 억제되었다. 색도는 보리 분말 대체량이 증가할수록 명도(L값)는 감소하고, 적색도(a값) 및 황색도(b값)는 증가하였다. 떡 굳음방지기술을 적용한 가래떡의 전반적인 기호도는 제조 직후에는 보리 분말을 함유하지 않은 가래떡이 가장 높은 결과를 보였으며, 보리 분말 대체량이 증가할수록 전반적 기호도는 저하되었으나, 보리분말 0, 15% 대체 가래떡은 저장 3일 후 유의적 차이가 없었다. 가래떡의 기계적 및 관능적 품질 특성 간의 상관관계를 분석한 결과, 가래떡의 전반적인 기호도는 수분 함량과 높은 양의 상관관계를 보였고, 제조 직후와 저장 3일 후 기호도 평가에서는 각각 경도와 점착성이 높은 음의 상관성을 나타내었다(p < 0.01). 이상과 같이, 굳음방지기술을 적용한 보리 분말 대체 가래떡의 저장 후 노화지연, 기계적 텍스처 및 관능적인 기호도를 고려할 때 보리 분말 대체량 15%가 적합한 것으로 사료된다.

면실박 대체 보리가루 첨가에 따른 느타리버섯의 생육 특성

이찬중,이은지,박혜성,공원식 한국버섯학회 2017 한국버섯학회지 Vol.15 No.3

This study was conducted to investigate the optimum additive ratio of barley flour when used instead of cotton seed meal for the cultivation of oyster mushrooms. Mycelial growth was the fastest to 11.4 cm in medium containing 5% barley flour and to 9.0 cm in medium containing 30% barley flour. The mycelial density was slightly lower at 5% and 10% of barley powder addition, but there was no significant difference between the other treatments. The yield of the fruiting bodies was 158 g/850 mL, which was highest on treatment with 10% barley flour as a substitute for cotton seed meal. However, this was lower on treatments with only barley flour than in the control (156 g/850 mL). The diameter of the pileus and the hardness of stipes were highest with 10% barley flour and 10% in cotton seed meal, respectively. The L value was highest with 10% added barley flour, but the a-value and the b-value were not significantly different between treatments. The pH of the mixed media before inoculation with Pleurotus ostreatus was 4.7–5.0, and the total nitrogen content was 1.7–2.2, which was slightly lower than that of the control. The total carbon content was 44.6–45.0, which was not significantly different from that of the control. However, the content of trace elements such as Cu and Fe was lower than those of the control.

전통시장 대표 음식 개발을 위한 보릿가루 첨가 호떡의 품질특성 및 기호도 평가

전재은,이인선,Jeon, Jae-Eun,Lee, In-Seon 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.3

Purpose: This study investigated the quality characteristics and acceptability of Hotteok prepared with various levels of barley flour. Methods: The pH and volume of the dough as well as the color, texture, and sensory evaluation of Hotteok were measured. Results: The pH of each dough decreased with increasing fermentation time in all sample groups, ranging from 5.17-5.19 at 12 hours of fermentation. The results of the dough volume measurement showed an increase in volume over the fermentation time in all sample groups. Low lightness and high redness were observed in the sample groups at a high rate of barley flour substitution. The results of texture measurements showed low hardness and gumminess in the sample groups using barley flour, compared to the control group. The sensory intensities showed strong sweetness and savory flavor in sample groups BF-05 and BF-10. Conclusion: For the acceptance test results, all acceptance attributes were similar in sample group BF-10 and the control group, suggesting that the flour can be replaced with barley flour at a 10% substitution rate in Hotteok manufacturing.

당뇨환자를 위한 콩가루와 보리가루 혼합찐빵의 품질

김명애,윤석권 동덕여자대학교 2003 생활과학연구 Vol.8 No.-

This study was conducted to investigate useful mixing amount of soybean and barley flour in making steam bread. The high adding amount of soybean and barley flour resulted from low expansion and high hardness of steam bread. Steam bread expanded well and gained high sensory evaluation score as 10% of soybean flour was added to the kneading of bread compared to the non-added treatment. But there were not significant difference in the quality of steam bread such as expansion, hardness and preference between non-added treatment and added treatment to 30% of soybean flour or 10% of barley flour.