Influence of technological parameters on chemical composition of triticale flakes
Laen...
Failid
Kuupäev
2018
Kättesaadav alates
Autorid
Kruma, Z.
Straumite, E.
Kince, T.
Klava, D.
Abelniece, K.
Balgalve, A.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Triticale is hybrid crop developed by crossing wheat (
Triticum
) and rye (
Secale
) and
in last years it become more popular for food applications, including flake
production. Different
approaches are developed to improve flakes technology by applying different cooking, rolling,
toasting parameters resulting in high quality products. All these technologies influence also
nutrition quality of product due to the diffe
rent stability of these compounds during mechanical
and thermal treatment. The aim of current experiment was to investigate the influence of
technological parameters on chemical composition of triticale flakes. In current experiment
triticale grains and tr
iticale flakes obtained by different technologies was tested. For evaluation
of the influence of technological parameters, different flaking and rolling parameters were tested.
For all samples were determined composition of basic nutrients (fats, proteins,
fibres, sugars,
ash), minerals (Ca, Mg, K, Zn, P), vitamins, total phenolics and antioxidant activity.
Triticale has
high nutritional quality, containing significant amounts of protein, fibres, vitamins and minerals.
Technological processes significantly
influence cereals composition, but it depends on
parameters tested. Control sample showed lower results and hierarchical cluster analyses showed
that samples 1/3/1, 2/1/2/1, 2/1/3/1, 2/1/4/1 are similar in composition of bioactive compounds.
Results showed
that for selection of the best method for flaking physical and/or sensory properties
should be taken in account.
Kirjeldus
Article
Märksõnad
triticale, flakes, technology, chemical composition, articles