Association of Barley Kernel Hardness with Physical Grain Traits and Food Processing Parameters

作者：Nair S; Ullrich S E; Baik B K^*

来源：Cereal Chemistry, 2011, 88(2): 147-152.

DOI：10.1094/CCHEM-06-10-0089

Kernel hardness is not a well-characterized food quality trait in barley. Unlike wheat, not much is known about the effect of barley kernel hardness on food processing. Ten barley genotypes differing in single kernel characterization system hardness index (SKCS-HI) (30.1-91.2) of de-hulled kernels were used to determine the association of barley HI with other physical grain traits and food processing parameters. Thousand kernel weight (TKW) values of 10 genotypes were 29.7-38.1 g. Values for bulk density of grains were 721.1-758.9 kg/m(3). Crease width and depth values were 0.9-1.3 mm and 0.4-0.7 mm, respectively. Barley HI showed no significant association with TKW, bulk density, or kernel crease dimensions. Kernel loss due to pearling after 325 sec of abrasion was 28.8-38.4% and showed significant negative correlation with HI (r = -0.87, P < 0.01). Proportion of barley flour particles > 106 mu m had values of 34.5-42.0%, and starch damage values were 1.8-4.5% among those 10 barley genotypes. HI showed significant positive correlations with both proportion of barley flour particles > 106 mu m (r = 0.93, P < 0.01) and starch damage (r = 0.93, P < 0.01). Water imbibition of barley kernels and cooked kernel hardness did not show significant correlation with HI.

• 出版日期2011-4