The Effects of Germination Conditions on GABA and the Nutritional Components of Barley

Cha, Mi-Na; Jun, Hyun-Il; Song, Geun-Seoup; Kim, Youngsoo

doi:10.9721/kjfst.2012.44.1.041

Cited by 18 publications

(1 citation statement)

References 15 publications

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“…β-glucan content of Boseokchal was a higher score compared with Daeanchal. Cha et al,(2012) reported that crude protein of naked, hulled and glutinous barley was 12.1, 11.9 and 12.6%, respectively and crude lipid, ash and total mineral contents were slightly decreased after germination. Lee et al, (2012) reported that β-glucan of Saessalbori, Saechalssalbori and Hinchalssalbori were 4.79, 4.14 and 4.61% , respectively.…”

Section: Chemical Composition and β-Glucan Compoundsmentioning

confidence: 99%

Effect of Colored Barley Flours on Quality Characteristics of Fermented Yogurt by Lactobacillus spp.

Lee¹,

Lee²

2014

Korean Journal of Crop Science

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Quality characteristics of yogurt with added colored barely flour was investigated during fermentation by lactic acid bacteria. Chemical properties such as moisture, crude protein, starch, ash and β-glucan contents was measured. pH, acidity, brix, Hunter color value and growth of lactic acid bacteria in yogurt was investigated during fermentation by L. acidophilus, L. bulgaricus, and S. thermophilus mixed culture. Crude protein contents of Daeanchal and Boseokchal was 16.16 and 12.17%, respectively. Starch contents of daeanchal were shown lower score. The pH of yogurt by addition of barley flour (Daeanchal) addition 0 and 20% were 6.66 and 6.40, respectively. The pH of yogurt supplemented with barley flour tended to be lower than before control which was not added barely flours and oligosaccharide in yogurt. Titratable acidity of yogurt added barley flour was higher compared with that of control. Brix of yogurt was decreased during fermentation by lactic acid bacteria. Lightness of yogurt added barley flour (Daeanchal) addition 0 and 20% were 83.25 and 69.83, respectively. The original microbial population of the yogurt during 0, 5, 8, and 15 hr fermentation were 7.48, 7.79, 8.15, and 8.71 Log CFU/g, respectively. Moreover, the addition of colored barley flour was to promote the proliferation of lactic acid bacteria in yogurt. In our research, addition of colored barley flours added into the yogurt may also have contributed to growth of lactic acid bacteria.

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Section: Chemical Composition and β-Glucan Compoundsmentioning

confidence: 99%