Five cultivars of spelt wheat (Rouquin, Bauländer Spelz, Schwabenkorn, Franckenkorn and Holstenkorn) have been evaluated for baking quality by means of direct and indirect indicators. Three-year values of the indirect indicators have been statistically processed by the analysis of variance. Based on the results obtained we can say that all evaluated indicators except the extensibility of gluten were significantly influenced mainly by the year of growing. The cultivar itself was a less important source of variance, although some values of important indicators differed significantly according to cultivars. Based on indirect indicators such as the content of wet gluten, its extensibility and swelling, the content of N-substances, the sedimentation test in the modification with SDS, the falling number and the content of starch, the cultivars Schwabenkorn and Rouquin are considered as the most suitable and of the highest quality. In general all the cultivars of Triticum spelta L. showed high contents of N-substances (x = 15.46%) and wet gluten contents (x = 37.12%). Their disadvantages are lower swelling values (x = 9.3 ml) and lower sedimentation values (x = 37.4 ml) which have a negative influence on the bread volume and the specific volume (under 310 ml.100 g<sup>–1</sup>). The predicted good baking quality of Schwabenkorn has been comfirmed in a baking experiment (direct method of evaluating the baking quality). There were good baking quality results for Bauländer Spelz as well. Unexpectedly bad results have been found with Rouquin, which showed the lowest water absorbing capacity of flour, the lowest bread volume, specific volume and baking extraction. The bread was just acceptable as far as taste is concerned. The baking from Holstenkorn was evaluated as excellent.
Heat treatment can affect the bioactive compounds in sweet potato (SP). In this work, we monitored the influence of heat treatment (boiling, steaming, microwaving, and baking) on the total polyphenols content (TPC), total antioxidant capacity (TAC), total anthocyanins content (TANTC), and phenolics acids (chlorogenic (CGA), neochlorogenic (neo-CGA), and trans-ferulic (tFA)) in two SP varieties grown in Slovakia and Croatia. TPC, TAC, and TANT were determined spectrophotometrically and phenolic acids by HPLC. TPC ranged from 576 (Beauregard, Croatia; Be/HR) to 3828 (414-purple, Slovakia; Pu/SK) mg/kg DW in the raw SP tubers. After heat treatment, TPC increased, most in steamed SP (8438 mg GAE/kg DW; Pu/SK), while only in boiled SP (Be/HR), TPC decreased (353 mg GAE/kg DW). TAC varied from 0.848 (Be/HR) to 8.67 (Pu/HR) (μmol TE/g DW) in raw SP. The TAC increased by heat treatment (max. 14.2 μmol TE/g DW; cooking Be/SK), except for Pu/HR. The TANT ranged from 151 (raw Pu/SK) to 1276 (microwaved Pu/SK) mg CyE/kg FW. Heat treatment had a negative effect on phenolic acid content; the largest reduction was after boiling: CGA by 29% (Pu/SK), neo-CGA by 69% (Pu/HR), and tFA by 29% (Be/HR). The influence of heat treatment on the monitored quantities is not definite.
Vollmannová A., Margitanová E., Tóth T., Timoracká M., Urminská D., Bojňanská T., Čičová I. (2013): Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds. Czech J. Food Sci., 31: 589-590.Five cultivars from each of the three types of pseudocereals, i.e. buckwheat, amaranth, and quinoa, were studied for total polyphenol and rutin contents as well as total antioxidant capacity of seeds. A spectrophotometric method was used for the determination of total polyphenol content (using the Folin-Ciocalteau reagent) and total antioxidant capacity (using DPPH). Rutin content in pseudocereal seeds was determined by HPLC. The determined total polyphenol content in seeds of buckwheat, amaranth, and quinoa cultivars was in the intervals of 15 874-71 359 mg/kg DM, 1381-2870 mg/kg DM, and 459-1839 mg/kg DM, respectively. Rutin content in buckwheat, amaranth, and quinoa seeds was in the intervals of 8722-17 125 mg/kg DM, 310-508 mg/kg DM, and 170-368 mg/kg DM, respectively. The presented results confirmed a statistically significant influence of cultivar on total polyphenol and rutin contents as well as on total antioxidant capacity of pseudocereal seeds.
Frančáková H., Líšková M., Bojňanská T., Mareček J. (2012): Germination index as an indicator of malting potential. Czech J. Food Sci., 30: 377-384.The malting industry requires malt with a high extract yield, high levels of enzyme activity, and good modification to manufacture beer of excellent quality. The basic raw material for the beer production is the malting barley whose quality is of primary significance. Therefore, barley must be able to germinate vigorously and be post-harvest mature to meet these requirements. We find out to what extent barley physiological parameters influence the changes of malt technological parameters during post-harvest storage. The malt technological parameters investigated were the extract, relative extract at 45°C, Kolbach index, apparent final attenuation, friability, and wort β-glucan in relation to the germination energy and germination index. On the basis of the results obtained, it was found out that the germination index is the most suitable physiological parameter in view of the correlations with malt technological parameters, mainly the extract (r = 0.57) and relative extract at 45°C (r = 0.77). The germination index could be therefore used in the malting industry as a suitable indicator of the malting potential.
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