Abstract
Barley β-glucan was added to nine kinds of cooked food, and its effect on the taste was studied by a sensory analysis. It was possible to add barley β-glucan to various ccoked foods. The results of the sensory analysis showed, however that an increasing addition of the amount of barley β-glucan resulted in a decreasing taste rating. The effect of adding barley β-glucan on the physical properties of six of the nine cooked foods was also studied. With those foods that expand when heated, the expansion was restrained and the loaf volume decreased with increasing addition of barley β-glucan. It was found for all the cooked foods tested that L value was decreased, the a value increased and the color offood darkened by adding barley β-glucan. With solid foods, the hardness was increased and the cohesiveness tended to be decreased with increasing addition of barley β-glucan.
