Effects of Steeping and Infrared Heating on Hydration and Sensory Properties of Barley
2014
Kang, E.J., RDA, Suwon, Republic of Korea | Jeon, H.R., RDA, Suwon, Republic of Korea | Choi, E.H., Kyonggi University, Suwon, Republic of Korea | Lee, J.K., Kyonggi University, Suwon, Republic of Korea
The effects of the steeping process and infrared heating conditions on the hydration and cooking properties of barleywere studied. Barley grain treated with infrared heating alone showed a slight increase in water uptake regardlessof infrared heating temperature and duration. Barley grain which steeped prior to infrared heating showed a higherextent of water uptake with increasing heating temperature than that of infrared heating alone. Rapid Visco Analyzerprofiles revealed that the peak viscosity of barley starch decreased with increasing infrared heating temperatures inconjunction with the steeping process, indicating the occurrence of starch gelatinization. The spreadability and rela-tive index of hardness of cooked barley increased with increasing heating temperatures in the presence or absenceof the steeping process. The sensory test showed that the barley sample, steeped for 15 min then heated at 120oC,had the highest sensory scores among samples in all the measured sensory attributes.
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