@article{oai:sanotan.repo.nii.ac.jp:00000167,
 author = {山﨑, 敬子 and 野中, 春奈 and 藤田, 睦},
 issue = {32},
 journal = {佐野日本大学短期大学　研究紀要, Sanonihon university college bulletin},
 month = {Mar},
 note = {Barley contains a lot of dietary fiber.
The efficacy of β -glucan, which is a dietary fiber, is becoming more and more interesting.
In this study, we tried to develop a processed product in order to expand the use of "Daishimochi"
made in Sano City, Tochigi, and to utilize its efficacy.
We made a "coffee-style Mochimugi beverage" that can be easily drunk on a daily basis, based on
feedback collected about its effectiveness and palatability.
The results obtained were as follows;
1. The pH and titratable acidity of the extract showed that the hulled barley was more sour than the
polished barley.
2. The value of water activity showed that the powder after roasting can be preserved for a long time.
3. There was darker in the barley roasted for 60 minutes than was in the barley roasted for 30 minutes.
However, there was no difference in the color of the barley solution.
4. There was more β -glucan in the barley roasted for 30 minutes than was in the barley roasted for
60 minutes. Also, there was more in the hulled barley than was in the polished barley.
5. Based on feedback from taste testing, the solution with hulled barley roasted for 30 minutes was
the best. The second favorite was the solution with hulled barley roasted for 60 minutes.},
 pages = {53--61},
 title = {佐野市産もち麦を活用した嗜好飲料の開発に向けた検討Ⅱ～コーヒー風もち麦飲料～},
 year = {2021},
 yomi = {ヤマザキ, ケイコ and ノナカ, ハルナ and フジタ, ムツミ}
}