Abstract:The chemical composition, nutritional properties, and functional characteristics of various fiber ingredients prepared by enzymic and yeast fermentation of triticale were evaluated. Drying and other processing parameters, including the effect of varying the level of residual starch, sugar, or soluble solids on ingredient composition were determined. Triticale fiber ingredients produced by fermentation had similar in vitro protein digestibility values compared to products made from wheat. Levels of Fe, Ca, and … Show more
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