Antioxidant Activities and Component of Pearling by-Products of Hull-Less Barley by the Different Degree of Pearling.

Pearling, an important primary process on food barley utilization, refers to the gradual removal of grain tissues starting from the outer grain tissues/layers, bran, and germ. The removal of barley bran through pearling yields a bright white kernel that is ideal for various food applications. The removed grain layers are usually sold as feed. However, pearling by-products have good health materials. Therefore, their using for producing various innovative food products such as high-fiber functional bread is very attractive now. Here we investigated composition of pearling by-products of korean hull-less barley. Barley grains were pearled to various degrees (90-40%). The composition (protein, β-glucan, fat, ash, total phenol and proanthocyanidin) of pearling by-products was determined. Antioxidant activity was measured by 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazil (DPPH) colored radicals. Protein, fat, ash, total phenol and proanthocyanidin contents were decreased according to increasing pearling degree. Hunter L value and whiteness was increased. β-glucan and starch content also was increased. The patterns of distribution of these components which were investigated in this research differ widely depending upon the barley variety.