Abstract
The study aimed to reveal the effect of mixed cooking of barley and rice on the chemical and physical properties of cooked rice and barley.
Steamed pressed barley (60% milled pearl) and barley (85% and 60% milled pearl) were cooked with rice, and then compared with separately cooked barley and rice.
The reducing sugar and glucose content of barley increased with the decrease in heating rate, whereas that in steamed pressed barley was hardly noticeable.
The measured amount of reducing sugar and glucose was higher when cooking rice and barley together, compared with the calculated amount of those sugars by prediction from the value when they are cooked separately.
When steamed pressed barley whose enzymes such as α-amylase were inactivated by heating in process was cooked with rice, the amount of sugars increased by mixed cooking. It was assumed to be affected by rice enzymes.
Regarding physical properties, stickiness decreased markedly after mixed cooking of barley and rice compared with cooking only rice.
