Characteristics of Hull-Less Barley (Hordeum vulgare L.) Cultivars on Nutritional and Physical Properties.

β–glucan has been reported to have beneficial health effects such as cholesterol lowering, blood glucose regulation, and antitumor activity. Barley contains a higher level of β–glucan, usually 4-7%, with some waxy types as high as 15%. Functional properties, such as thickening, stabilizing and gelation properties of barley may lead to develop new food application.  The objectives were to examine the compositional and physical properties of eight barley cultivars, and to observe the viscosity changes by germination process.  Barley cultivars were 5 regular type(Saessal, Dapung, Dasong, Dongho, Chungho), 2 waxy type(Saechal, Wheanchal), and 1 purple colored waxy type(Boseokchal).  Barley grains were pearled to 77% level, which was a commercial pearling rate.  Germinated barley grains were prepared by incubating at 30±1°C for 24 hr followed by drying at 60°C for 10 hr.  The pearled and germinated barley were ground using a mill equipped with 0.8 mm screen.  Compositional analysis was determined by AACC methods, and pasting properties were measured by a rapid visco analyser(RVA).  Protein, starch and β-glucan ranged 8.5~11.6%, 68.4~74.5%, and 3.4~5.4% in regular barley, whereas 9.28~12.43%, 66.24~69.85%, and 4.62~6.71% in waxy barley, respectively.  Significant changes by cultivars were observed on hydration and pasting properties after germination.  Water absorption index(WAI) and water solubility index(WSI) were higher in waxy type barley as compared to regular type barley.  Germination decreased WAI, but increased WSI regardless of barley cultivars.  Viscosity of germinated barley differed depending on barley cultivars, showing lower peak viscosity(5.76-77.44 RVU) as compared to pearled barley(171.46-327.15 RVU), indicating starch degradation during germination.