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Studies on the composition, quality and processing oftriticale Part I. Physico-chemical characteristics

✍ Scribed by Sehgal, K. L. ;Bajaj, S. ;Sekhon, K. S.

Publisher: John Wiley and Sons
Year: 1983
Tongue: English
Weight: 352 KB
Volume: 27
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19830270113

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✦ Synopsis

Studies on the physico-chemical characteristics of 14 promising strains of triticale and two check wheat varieties (Kalyansona and WL 7 1 1) grown under similar agronomic conditions were conducted. Significant differences were obtained for 1000 kernel weight ranging from 34.9 to 51.8 g, hectolitre weight ranging from 64.7 to 73.5 kg and pearling index depicting grain hardness varying significantly from 22.3 to 39.9 %. Higher contents of protein (13.1 %). ash (1.830/,), lipids (2.65%), crude fibre (2.37%), energy value (1486 KJjlOO gj, diastatic activity (283 mg maltose/lO g flour), reducing sugars (65:6 mg maltose/lO g) and non-reducing sugars (244 mg maltose/lO g) were observed in triticale than those in wheat. Low values of PELSHENKE and sedimentation tests indicated poor gluten quality in triticale.

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