Changes in Physicochemical Characteristics of Green Barley according to Days after Heading
2007
Ju, J.I. (Chungnam Province Agricultural Research and Extension Services, Yesan, Republic of Korea) | Lee, K.S. (Chungnam Province Agricultural Research and Extension Services, Yesan, Republic of Korea) | Min, H.I. (Chungnam National University, Daejeon, Republic of Korea) | Lee, B.J. (Haechandle Co., Ltd., Nonsan, Republic of Korea) | Kwon, B.G. (Haechandle Co., Ltd., Nonsan, Republic of Korea) | Gu, J.H. (Chungnam National University, Daejeon, Republic of Korea) | Oh, M.J. (Chungnam National University, Daejeon, Republic of Korea), E-mail: [email protected]
In order to evaluate the utilization of immature green barley kernels as food processing material, these experiments were carried out to analyze free sugars, free amino acids, mineral contents and color of two naked barley varieties according to their heading dates. Contents such as moisture, protein, fat, ash, and free sugars were gradually decreased according to the days after heading of the nonwaxy naked barley 'Saessalbori' and waxy naked barley 'Hinchalssalbori', while crude fiber and starch were gradually increased.
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