Assessment of Kamut® wheat quality

Abstract

Purpose -The purpose of this paper is to investigate the potential quality of Kamut s (triticum turgidum turanicum) as an ancient relative of modern durum wheat for food preparation and Egyptian consumption. Design/methodology/approach -The methodology included in this paper is based on quality evaluation of Kamut wheat of the Dashure-Fayume geographical origin physically, chemically and technologically compared to Beni Suef 1, Beni Suef 3 and Suhag 3, the most dominant durum varieties in Egypt. After that, producing a specific end product (traditional couscous) regarded the critical quality aspects in Kamut wheat. Findings -The results obtained showed that Kamut grains had higher physical properties indicating higher milling yield potential. Besides, Kamut flour was remarkable with higher protein and oil content. The use of a farinograph for assessing the rheological properties of Kamut dough has proven a useful quality for its measured characteristics compared to the Egyptian durum varieties. The good physical and rheological properties, coupled with high protein content, validated that Kamut is a valuable addition to the Egyptian diet and suited for the production of pasta and/or couscous. The sensory attributes of traditional couscous were significantly (po0.05) highly acceptable to the panelists. Originality/value -These results lead to valuable addition and improvement of the Egyptian diet which consider The Sustainable Agricultural Development Strategy (SADS) towards 2030 in Egypt based on achieving higher rates of food security in strategic goods in regard to improve food quality and safety, especially Kamut wheat which produces high quality grains without artificial fertilizers and pesticides.

A Critical Review on Energy Conversion and Environmental Remediation of Photocatalysts with Remodeling Crystal Lattice, Surface, and Interface

“…The cocatalyst can afford trapping sites for the photogenerated carriers and promote carrier separation to improve the performance of the semiconductor photocatalyst, thus enhancing the quantum efficiency . Most importantly, the cocatalysts deposited on the surface of the semiconductor photocatalyst accelerate the reactions through lowering the activation energy. , Many reported studies have confirmed that the photocatalytic activities can be significantly enhanced by composing suitable cocatalysts on the semiconductor photocatalysts. The cocatalysts mainly include the oxidation cocatalysts (RuO 2 , RhO x , IrO 2 , MnO x , CoO x , etc .)…”

“…Sustainable development requires the growth of practical and clean energy to avoid subsequent environmental problems . Solar energy is a clean energy and is generally accepted as an abundant, endless, and renewable source that meets the current and future energy needs of humans. , The semiconductor photocatalyst is an ideal candidate in solar energy applications, as it can efficiently utilize solar energy with simultaneous energy conversion and environmental remediation. The energy conversion aspect mainly includes hydrogen evolution, CO 2 reduction, nitrogen fixation, and oriented synthesis to fulfill the sustainable strategy.…”

Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect

“…sakei is known to break down proteins during fermentation to synthesize amino acids and other useful substances [32]. Kamut contains about 75% carbohydrates and 18% protein [5], and it was determined that these two microorganisms can effectively utilize compounds in KaS, and have a high potential to increase the efficacy of the fermentation process.…”

“…The most common types of wheat are Triticum durum, Triticum spelta, Triticum carthlicum, Triticum aestivum, and Triticum turanicum (khorasan wheat) [1][2][3]. Among them, khorasan wheat, also known as kamut, is found in food products, and has gained popularity owing to its health benefits, including its anti-inflammatory and anti-oxidant efficacy in kamut cookies, as well as its beneficial effects on diet, compared with modern wheat [4][5][6]. The thousand-year-old khorasan wheat species contains various physiologically active substances such as selenium, β-glucan, GABA, as well as positive health effects [7].…”

Ancient Wheats—A Nutritional and Sensory Analysis Review

“…The taste of khorasan is sweet and grassy and can be described as a combination of raw sweet corn and freshly cut lawn with a milky undertone [ 88 ]. An Egyptian study revealed that kamut couscous was highly favored by the participants, who described its taste as tasty, buttery, crunchy, and delicious, so it has many taste advantages [ 89 ]. Kamut is used in a wide variety of food products, including cereals, breads, cookies, snacks, pancakes, bread mixes, bulgur, pasta, and baked goods [ 90 ].…”