Subcritical Water Extraction of Barley to Produce a Functional Drink

Kulkarni, Aditya; Yokota, Tadashi; Suzuki, Shinichi; Etoh, Hideo

doi:10.1271/bbb.70520

Cited by 12 publications

(5 citation statements)

References 8 publications

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“…Subcritical water extract [16] of barley was used as the odorous stimulus which was warmed at between 40-45ºC. The trait of the odor was similar in nature to brewed soy sauce.…”

Section: The Yoshida Methodsmentioning

confidence: 99%

Frontal Eeg Asymmetry and Comfort Level Assessment by the Yoshida Method

Sugiura

Akiyama

Takahasi

et al. 2009

KANSEI Engineering International

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Abstract:The asymmetry of alpha wave power in frontal regions of the brain has been considered to be associated with the state of mind (positive or negative affect). Substantial research has focused on the relations between emotion and EEG changes in the frontal area. The present study examined changes in alpha wave power in left and right frontal areas during the presentation of odor, and compared them with the results of comfort level evaluation by the Yoshida method. Eight subjects having no abnormalities in the sense of smell participated in the experiment. Subjects smelled the odor for five minutes with their eyes closed, and EEGs and heart rates were recorded before, during and after smelling the odor. EEGs recorded at Fp1 (left) and Fp2 (right) were used in the analysis. The results suggest that the state of mind in subjects who have greater left than right activation shifted more from "unpleasant" to "pleasant" mood while the opposite pattern was observed in another subjects with greater right frontal activation.

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“…Subcritical water extract [16] of barley was used as the odorous stimulus which was warmed at between 40-45ºC. The trait of the odor was similar in nature to brewed soy sauce.…”

Section: The Yoshida Methodsmentioning

confidence: 99%

Frontal Eeg Asymmetry and Comfort Level Assessment by the Yoshida Method

Sugiura

Akiyama

Takahasi

et al. 2009

KANSEI Engineering International

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“…Meanwhile, researchers successfully developed a barley extract beverage reminiscent of tea, with extraction temperatures ranging from 150 °C to 280 °C. The extracted materials were analyzed for physical and chemical properties, revealing 5-Hydroxymethyl-2-furaldehyde as a notable antioxidant [ 117 ]. Blending whey protein isolate with β-glucan yielded a high-quality, palatable beverage with an 18-week shelf life, albeit without prominent sweetness, sourness, or flavor intensity.…”

Section: Industrial Application Of β-Glucan In Food Medical and Cosme...mentioning

confidence: 99%

Beta-Glucan as a Soluble Dietary Fiber Source: Origins, Biosynthesis, Extraction, Purification, Structural Characteristics, Bioavailability, Biofunctional Attributes, Industrial Utilization, and Global Trade

Singla,

Gupta,

Sagwal

et al. 2024

Nutrients

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This paper explores the multifaceted nature of β-glucan, a notable dietary fiber (DF) with extensive applications. Beginning with an in-depth examination of its intricate polysaccharide structure, the discussion extends to diverse sources like oats, barley, mushrooms, and yeast, emphasizing their unique compositions. The absorption and metabolism of β-glucan in the human body are scrutinized, emphasizing its potential health benefits. Extraction and purification processes for high-quality β-glucan in food, pharmaceuticals, and cosmetics are outlined. The paper underscores β-glucan’s biofunctional roles in immune modulation, cholesterol regulation, and gastrointestinal health, supported by clinical studies. The review discusses global trade dynamics by tracing its evolution from a niche ingredient to a global commodity. In summary, it offers a comprehensive scientific perspective on β-glucan, serving as a valuable resource for researchers, professionals, and industries exploring its potential in the dietary fiber landscape.

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“…The amino acids were identified by comparison of their retention times with standards and were quantified using a calibration curve (Kulkarni et al, 2008b).…”

Section: Amino Acid Analysismentioning

confidence: 99%

“…Furthermore, this process uses common water and is harmless to both the body and the environment. Previous studies have reported food processing using SWE (Kulkarni et al, 2008a(Kulkarni et al, , 2008bEtoh et al, 2010); however, many aspects of SWE remain unclear and further evaluation is necessary for its effective use. It is essential to gather knowledge about the fundamental aspects of SWE in order to apply it to the production of new palatable green tea products and the future development of other foods.…”

Section: Introductionmentioning

confidence: 99%

Improvement of the Bitterness and Astringency of Green Tea by Sub-Critical Water Extraction

Miyashita

Etoh

2013

FSTR

Self Cite

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Green tea is known for its high content of functional catechins and is commonly consumed for its health-promoting effects. However, green tea catechins are highly bitter and astringent, and thus the development of products that can be consumed regularly is necessary for their efficient, routine intake. The aim of this study was to use sub-critical water extraction (SWE) to produce a green tea extract both less bitter and less astringent than typical green tea. Results from chemical evaluation using a taste sensor analyzer indicated that SWE reduced bitterness, astringency and unpleasant taste while it retained the original fragrance in the green tea extract. Furthermore, the SWE-produced extract had higher amounts of arginine and water-soluble pectin, which are thought to mask the bitterness and astringency of green tea.

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Subcritical Water Extraction of Barley to Produce a Functional Drink

Cited by 12 publications

References 8 publications

Frontal Eeg Asymmetry and Comfort Level Assessment by the Yoshida Method

Frontal Eeg Asymmetry and Comfort Level Assessment by the Yoshida Method

Beta-Glucan as a Soluble Dietary Fiber Source: Origins, Biosynthesis, Extraction, Purification, Structural Characteristics, Bioavailability, Biofunctional Attributes, Industrial Utilization, and Global Trade

Improvement of the Bitterness and Astringency of Green Tea by Sub-Critical Water Extraction

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