Effects of processing conditions on physical parameters of triticale flakes
Laen...
Kuupäev
2018
Kättesaadav alates
Autorid
Kince, T.
Straumite, E.
Klava, D.
Kruma, Z.
Abelniece, K.
Balgalve, A.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Consumer interest in breakfast cereal flakes has increased during the last few years.
Various technologies, used to produce flakes, significantly influence their quality parameters and
shelf
-
life stab
ility.
The main purpose of the present research was to
investigate how different
processing methods affect the physical parameters of triticale flakes. For obtaining the flakes,
cleaned whole triticale grains were treated using the following technologies:
dry processing (hot
air), steam processing and soaking with subsequent steaming. For preparing the flakes different
kilning methods and traditional flaking rolls were used. Traditionally made rolled and dried
whole grain triticale flakes were analysed as
a control sample. Using standard methods, the
flakes’ moisture content, water activity, microstructure, swelling capacity and colour changes
were analysed. The gap settings of flake rollers do not influence significantly (
P
<
0.05) changes
of starch during processing. However, the starch granules were fully transformed into sugars in
the flake samples with greater thickness. Non
-
significant (
P
<
0.05) steaming and hot air drying
(toasting) conditions’ effects were observed on
the changes of the starch granules during
processing. Strong correlation was determined during the analysis of water activity and moisture
content. The moisture content of the ready
-
to
-
eat flakes varied from 2.54% to 10.66%, and the
water activity value
was from 0.108 to 0.494. Compared with traditionally processed flakes
(control sample) the colour of the flakes prepared using other technologies changed significantly,
the
E values varied from 9.587 to 18.554. The colour of the soaked
-
steamed
-
rolled
-
hot
air dried
samples was similar but those significantly differed from the colour of soaked
-
dried
-
rolled
-
hot
air dried flake samples. The soaked
-
dried
-
rolled
-
hot air dried flakes were darker compared with
other analysed flake samples.
Kirjeldus
Article
Märksõnad
triticale flakes, technology, quality, articles