Simple Method to Determine Which Barley Cultivar Is Suitable for Roasted Barley Tea
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- Matsuoka Tsubasa
- Hakubaku Res. and Dev. Cent.
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- Ayuzawa Nobumasa
- Hakubaku Res. and Dev. Cent.
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- Toshiki Kobayashi
- Hakubaku Res. and Dev. Cent.
Bibliographic Information
- Other Title
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- 原料大麦の麦茶適性の簡易識別法の検討
- ゲンリョウ オオムギ ノ ムギチャ テキセイ ノ カンイ シキベツホウ ノ ケントウ
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Abstract
We conducted studies to select barley cultivars potentially useful for roasted barley tea. First, we analyzed the properties of barley grain; and then we roasted the grains of each barley cultivar to a similar level of darkness. The properties of the barley grain were then statistically compared with those of roasted barley. We found a high negative correlation between the 1000-kernel weight and 440-nm absorbance of the extract. A tasting test revealed that high-protein barley tends to have a strong aroma. Therefore, we speculate that the Maillard reaction of proteins and the caramelization reaction of saccharides are responsible for the aroma and color, respectively, of barley tea.
Journal
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- Japanese Journal of Crop Science
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Japanese Journal of Crop Science 79 (3), 357-362, 2010
CROP SCIENCE SOCIETY OF JAPAN
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Details 詳細情報について
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- CRID
- 1390282679259113216
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- NII Article ID
- 10026484526
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- NII Book ID
- AN00189888
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- COI
- 1:CAS:528:DC%2BC3cXhtVajsLfI
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- ISSN
- 13490990
- 00111848
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- NDL BIB ID
- 10774043
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed