Influence of technological parameters on chemical composition of triticale flakes
dc.contributor.author | Kruma, Z. | |
dc.contributor.author | Straumite, E. | |
dc.contributor.author | Kince, T. | |
dc.contributor.author | Klava, D. | |
dc.contributor.author | Abelniece, K. | |
dc.contributor.author | Balgalve, A. | |
dc.date.accessioned | 2018-05-09T07:49:49Z | |
dc.date.available | 2018-05-09T07:49:49Z | |
dc.date.issued | 2018 | |
dc.description | Article | eng |
dc.description.abstract | 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. | eng |
dc.identifier.issn | 1406-894X | |
dc.identifier.publication | Agronomy Research, 2018, vol. 16, Special Issue 2, pp. 1417-1424 | eng |
dc.identifier.uri | http://hdl.handle.net/10492/3935 | |
dc.identifier.uri | http://dx.doi.org/10.15159/ar.18.109 | |
dc.rights.holder | Copyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry | eng |
dc.subject | triticale | eng |
dc.subject | flakes | eng |
dc.subject | technology | eng |
dc.subject | chemical composition | eng |
dc.subject | articles | eng |
dc.title | Influence of technological parameters on chemical composition of triticale flakes | eng |
dc.type | Article | eng |
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