Correlations between Barley Constituents and the Browning Reaction in Heat-Treated Barley Pastes

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概要

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• The browning reaction in barley products after boiling or steaming is undesirable in human food. We estimated the degree of browning reaction—the browning index (BI)—by the difference in the Hunter’s whiteness values of barley pastes before and after heat treatment (90\\xa1 C, 2 h). The apparent polyphenol content of barley flours, as determined by the Prussian blue method, was significantly correlated with BI in 42 barley varieties (r=0.766, p<0.001). Proanthocyanidin-free mutant lines showed very low BIs. Of the constituents of the crude polyphenol fraction, levels of prodelphinidin B3, procyanidin B3, an unidentified compound (‘compound C’) and (+)-catechin were correlated with BI (r=0.595, p<0.001; r=0.599, p<0.001; r=0.400, p<0.01; and r=0.384, p<0.05, respectively). These 4 constituents may influence the heat-induced browning reaction in barley products.

• 社団法人　日本食品科学工学会の論文
• 2001-11-01

著者

• TAKEDA Kazuyoshi

  Research Institute for Bioresources, Okayama University

• KOHYAMA Noriko

  Shikoku National Agricultural Experiment Station

• Kohyama Noriko

  Shikoku National Agricultural Experiment Station (present Name : National Agricultural Research Cent

• FUJITA Masaya

  Shikoku National Agricultural Experiment Station (Present name

• Fujita Masaya

  Shikoku National Agricultural Experiment Station (present Name : National Agricultural Research Cent

• Takeda Kazuyoshi

  Research Institute For Bioresources Okayama University

• Takeda Kazuyoshi

  Research Institute Bioresource Okayama University

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