Quality and Sensory Characteristics of Steamed bread added with Barley Kim, Ji-Hyun, PhD. Professor, Department of Food & Nutrition Kwangju Women’s University 1

Benefits of consuming grains Benefits of consuming grains Consumption of soluble fiber improves risk factors for cancer, cardiovascular diseases and diabetes mellitus. Consumption of soluble fiber improves risk factors for cancer, cardiovascular diseases and diabetes mellitus. beta-glucans is a fibrous polysaccaharid having proven fuctional and medicinal properteis beta-glucans is a fibrous polysaccaharid having proven fuctional and medicinal properteis Increased consumption of this polysaccharides in food may prevent health related problems. Increased consumption of this polysaccharides in food may prevent health related problems. FDA: consumption of oats or oat products containing a total of at least 3 grams of beta-glucan per day is necessary to observe a health benefit. FDA: consumption of oats or oat products containing a total of at least 3 grams of beta-glucan per day is necessary to observe a health benefit. 2

Benefits of Barley consumption The content of beta-glucans in the barley was almost four times higher than in the oat. four times higher than in the oat. Plasma Cholesterol Plasma Cholesterol Plasma glucose and insulin. Plasma glucose and insulin. Body weight Body weight Acute satiety studies Acute satiety studies 3

Chonnam Yeonggwang   Designated as the area of ​​ barley in 2010 as industrial zones received : Industry-Academia-Research Cooperation  Development of recipes Barley food promote consumption of barely. 4

Development of Barely cooking recipes 5

C + barley 16% + ramie 0.7% Barely 300g Wheat 700g +Ramie 12g Control Wheat 57% Barely 0 Barely 300g Wheat 700g 6

Steamed Barely bread recipes IngredientsFormulation of Bread (%) C + barley 16% + ramie 0.7% Control Barley powder Wheat Flour Makgeolli Yeast Sugar Salt0.5 Shortening (butter) Baking powder0.8 Egg white powdered milk Water Ramie Leaf

Procedure of the steamed bread with Barley 8

Sensory evaluation Bread quality evaluation was performed according to Quantative Descriptive Analysis (QDA). Bread quality evaluation was performed according to Quantative Descriptive Analysis (QDA). 30 Panelists were selected from Yeonggwang county people and Kwangju women’s university students of Dept. Food & Nutrition. 30 Panelists were selected from Yeonggwang county people and Kwangju women’s university students of Dept. Food & Nutrition. All the members of panel were experienced and well familiar with sensory evaluation. All the members of panel were experienced and well familiar with sensory evaluation. They then scored different sensory attributes associated overall preference (7), Color (7), Flavor (7), Chewiness (7), Moistness(7), Taste (7) They then scored different sensory attributes associated overall preference (7), Color (7), Flavor (7), Chewiness (7), Moistness(7), Taste (7) 9

SampleColorFlavorTasteMoistnessChewiness Overall preference Control 4.70 ± )b2) 4.00 ± 1.34 b 4.60 ± 1.35 a 4.13 ± 1.22 b 4.43 ± 1.30 b 4.47 ± 1.25 b C + barley 16% 6.20 ± 0.81 a 4.80 ± 1.58 a 4.77 ± 1.57 a 4.53 ± 1.28 b 5.03 ± 1.13 ab 5.03 ± 1.22 b C + barley 16% + ramie 0.7% 4.80 ± 1.13 b 4.87 ± 1.31 a 5.27 ± 1.14 a 5.60 ± 1.35 a 5.37 ± 1.16 a 5.70 ± 1.15 a F-value *** * *** ** ** Sensory properties of steamed bread added with barley flour and ramie powder 1) Mean ± SD. 2) ab : Means in a column different superscripts are significantly different at p>0.05 by Duncan's multiple range test. 10

Quantitative descriptive analysis of white steamed bread added with Waxy Barley flour and Ramie powder Control C + barley 16% C+ barley 16% +ramie 0.7% 11

Proximate composition of Barely Bread Physical composition C + barley 16% + ramie 0.7% Barley powder Energy (Kcal/100g) Ash (g/100g) Carbohydrate (g/100g) Protein (g/100g) Fat (g/100g) Na (mg/100g) Cholesterol (mg/100g) N/A 12

Fatty acid composition of Barely bread_1 Fatty acid(g/100g) C + barley 16% + ramie 0.7% Barely powder Palmitic acid (16:0) Palmitoleic acid (16:1) Margaric acid (17:0) Margaroleic acid (17:1)--- Stearic acid (18:0) Oleic acid (18:1) trans Oleic acid (18:1) cis Linoleic acid (18 : 2) trans Linoleic acid (18 : 2) cis Arachidonic acid (20:0)

Fatty acid composition of Barely bread_2 Fatty acid(g/100g) C + barley 16% + ramie 0.7% Barely powder Gamma-linolenic acid(18:3, n-6)--- Eicosenic acid (20:1, n-9) Alpha-linolenic acid (18:3, n-3) Heneicosanoic acid (21:0) Behenic acid (22:0) Eicosapentaenoic acid(20 : 5, n- 3(ω-3)) Nervonic acid (24 : 1)

Color evaluation Barely Bread Product typesHunter’s color value Lab C + barley 16% ± 3.85 c 2.46 ± 0.31 a ± 1.25 c C + barley 16%+ ramie 0.7% ± 8.56 b ± 0.58 c ± 2.41 a Control ± 1.90 a ± 0.21 b ± 1.49 b L value (0: black, 100: white). a values (+: red, −: green). b values (+: yellows, −: blue). Each value is mean±SD (n≥3). ns: not significant. Values are mean ± SD mean ± SD with different superscript within a column are significantly different(p<0.05) by Duncan's multiple range test.. 15

Texture Profile Analysis Product typesHardnessSpringinessadhesivenessCohesiveness C + barley 16% ± a ± b -1.21±0.63a1.17±1.15 a C + barley 16%+ ramie 0.7% ± a ± a -2.05±0.92 c 1.18±1.16 a Control ± b ± c -1.50±0.70 b 1.22±1.24 b Values are mean ± SD mean ± SD with different superscript within a column are significantly different(p<0.05) by Duncan's multiple range test.. 16

Physiological effects of barely and barley bread Preparation of Ethanol extract Preparation of Ethanol extract Sample (freeze dried)30g +ethanol 240ml 50˚C reflux condenser, 2hr extraction Get the supernatant/re-extract 3times Filtration Condensationusing evaporator Condensation using evaporator 17

The concentrations of total polyphenols The concentrations of total polyphenols Free radical scavenging Free radical scavenging Reducing power Reducing power NO scavenging assay NO scavenging assay α-Glucosidase inhibition assay α-Glucosidase inhibition assay Physiological effects of barely and barely product 18

The concentrations of total polyphenols Total phenolic content (mg/100 g GAE) 19

DPPH radical scavenging IC 50 μg/ml Barely ± Ramie598.03± Barely +ramie ± barley 16% bread ± barley 16%+ ramie 0.7% bread ± Ascorbic acid ± 0.17 BHT ± 1.34 IC 50 : Inhibitory activity was expressed as the mean of 50% inhibitory concentration. 20

Reducing power 21

NO scavenging activity Inhibitory activity (%) 1) IC 50 2) μg/mL Barely31.25 ± Ramie54.16± Barely +ramie29.23± barley 16% bread12.34± barley 16%+ ramie 0.7% bread20.85± Ascorbic acid56.25± ) Concentration:1000μg/ml 2) IC 50 : Inhibitory activity was expressd as the mean of 50% inhibitory concentration. 22

α-Glucosidase inhibition IC 50 μg/mL Barely ± Ramie ± Barely +ramie ± 23.0 barley 16% bread- barley 16%+ ramie 0.7% bread - Acarbose (postive control)) ± IC 50 : Inhibitory activity was expressed as the mean of 50% inhibitory concentration. 23

Conclusion Barley can significantly improve the nutritional quality of breads. Barley can significantly improve the nutritional quality of breads. The optimum amount of Barely powder to add for making bread would be 16%. The optimum amount of Barely powder to add for making bread would be 16%. Supplement of Ramie leaf powder had the ideal for bread making compared to barely bread only. Supplement of Ramie leaf powder had the ideal for bread making compared to barely bread only. Barley bread added Ramie leaf can be a good candidate food in order to promote consumption barely. Barley bread added Ramie leaf can be a good candidate food in order to promote consumption barely. It might be at least in part to help to develop the barely food industry. It might be at least in part to help to develop the barely food industry. 24