Grain and Milling Quality of Barley and Their Suitability for Preparation of Traditional South Indian Products
Journal Title: IOSR Journal of Pharmacy (IOSRPHR) - Year 2014, Vol 4, Issue 2
Abstract
Barley (Hordeum vulgare L.) is grown as a commercial crop in some hundred countries worldwide and is one of the most important cereal crops in the world. Barley assumes the fourth position in total cereal production in the world after wheat, rice and maize, each of which covers nearly 30% of the world’s total cereal production, hence the study was undertaken to evaluate the milling quality characteristics of different cereals and organoleptic evaluation of traditional food products. The 1000 kernel weight (44.5g) and volume (55.7ml) of the barley grains were significantly higher than wheat (42.8g) and (53.0ml) and rice (32.7g) and (46.0ml). The chemical composition of the barley grains were more for proteins( 13.7g), fat(1.7g) followed by wheat( 12.6g, 1.3g) and rice (8.5 g,0.9g). The cooking time for rice was less (20 min) than wheat (24min) and barley (27min). The viscosity of cooked grains was more in rice (7.4cm) followed by wheat (6.5cm) and barley (5.9cm). The mean score for appearance was highest (3.72) for barley followed by wheat (3.52) and rice (3.20). This may be attributed to the presence of carotenoids, which naturally occur in barley at higher concentrations than wheat and rice. It is less palatable than wheat. Flour made from barley can be used as substitute for wheat flour. Further research is needed to improve the palatability of barley and to formulate more barley recipes.
Authors and Affiliations
Madhavi Reddy. M , Raja Reddy. P , , Raghavendra Prasad BN , Munilakshmi U
Keywords
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