In this study, a yogurt containing skim milk powder and whole barley flour was fermented with lactic acid bacteria, and its quality and properties were estimated. The yogurts with 1% and 3% barley flour had lower pH values, higher titratable acidity, and higher Brix values than the control. In addition, the viable cell counts were lower and viscosity was higher. The value of L was low, and the values of a and b were high. The yogurt with 3% barley flour had more lactic acid than the control and showed a substantial increase in the amount of acetic acid. β-Glucan content and antioxidant activity increased with the amount of barley flour added. In sensory evaluation, there was a similar preference for the yogurt with 3% barley flour and the control, and as the barley flour content increased, the preference decreased. Moreover, the preference for the yogurt was higher among old people.

We have carried out the experiment to investigate optimal drainage time of barley seeding synchronized with rice harvesting in paddy field. Number of emerged barley seedling on moist paddy field was less than that of common paddy field. It is very hard to plow using combine owing to long time to work on wet condition compared to drying condition of paddy field. According to the drainage time, growth and yield of barley were not significantly different. However, late drainage time decreased the spikes per m 2. Rice yield and 1,000 husked rice grain weight were not significant depending on drainage times at 15 days, 20 days and 25 days before barley seeding. The range of 1,000 husked rice grain weight was 21.7～22.2 g on different drainage conditions. In results, on considering of soil hardness and time of labor, the optimal contents of soil moisture was about 33%. This study reveals that drainage time at 20 days before barley seeding is proper to increase seedlings and yield.

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