Cooking Characteristics and Sensory Evaluation of Rice Cooked with Germinated Barley

Abstract

Abstract This study was performed to investigate the cooking characteristics and sensory evaluation of rice cooked in the presence of 20 % germinated barley. The soluble solid and water absorption rate increased significantly with longer barley germination periods. The microstructure of the cooked germinated barley showed some pores 4 days after germination and increased pore numbers and size 6 days after germination. The hardness of cooked-rice tended to decrease after germination of barley. Sensory evaluation indicated that barley germinated for 2–4 days is the most suitable (overall acceptance) for cooking. These results indicate that pores are formed on the surface during the germination of barley, so that water is easily absorbed during cooking and the hardness is low, and the texture of barley is improved even when rice is cooked. This study suggests that rice cooked with germinated barley has improved sensory characteristics, without unnecessary processing (milling, chopping, or pressing) the barley.