Germination Treatment of Six-rowed Skin Barley with Different Cleaning Ratios:Effects on 4-aminobutanoic Acid Production and Hardness after Boiling

Morita Kazuhiro

doi:10.3136/nskkk.64.527

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Other Title

六条皮麦の搗精歩合と発芽処理が<i>γ</i>-アミノ酪酸産生と炊飯物性に及ぼす影響
六条皮麦の搗精歩合と発芽処理がγ-アミノ酪酸産生と炊飯物性に及ぼす影響
ロクジョウヒムギノトウセイブアイトハツガショリガ g-アミノラクサンサンセイトスイハンブッセイニオヨボスエイキョウ

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<p>In this study, we investigated the effects of germination treatment (water soaking) of six-rowed skin barley with different cleaning ratios, on 4-aminobutanoic acid (GABA) production and hardness after boiling. The results indicated that the germination treatment increased the amount of GABA in barley. Moreover, GABA accumulation increased as the amount of barley cleaning decreased. The optimal conditions for germination treatment of six-rowed skin barley, established from the relationship between GABA production and viable cell growth, were determined as water soaking at 25°C for 16 h. This treatment softened the barley after boiling, with a hardness to cleaning ratio of 80% (w/w’, weight remaining after cleaning) germinated barley equivalent to a ratio of 55% of the control barley. Using sensory evaluation, the boiled barley and rice products prepared from the germinated barley were established as soft and easy to eat. GABA, which increased by germination treatment, did not decrease between the boiling and retort treatment processes. These results suggest that the germination treatment increases the GABA content in six-rowed skin barley. Thus, this treatment shows great potential for application in the development of barley products with a reduced amount of barley cleaning. </p>

Journal

Nippon Shokuhin Kagaku Kogaku Kaishi

Nippon Shokuhin Kagaku Kogaku Kaishi 64 (11), 527-532, 2017

Japanese Society for Food Science and Technology

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