Nutritional Quality of Triticale (×<i>Triticosecale</i> Wittm.) Grown under Different Cropping Systems

Straumīte, Evita; Galoburda, Ruta; Tomsone, Lolita; Krūma, Zanda; Grāmatiņa, Ilze; Kronberga, Arta; Sturite, Ievina

doi:10.1515/prolas-2017-0083

Cited by 2 publications

(3 citation statements)

References 17 publications

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“…Arabinoxylans. The primary polysaccharides of the cell wall arobynoxylans, a kind of pentosan, have a positive effect on human health, playing a key part in numerous physiological processes and disease prevention mechanisms (Agil and Hosseinian 2014;Straumīte et al 2017). The content of arabinoxylans in rye grain is in the range 8-12%, wheat 4-8% (Korge et al 2023), and 6-8% in triticale (Bona et al 2014).…”

Section: Carbohydratesmentioning

confidence: 99%

“…Triticale contains phenols and dietary fibres (soluble and insoluble) with antioxidant activity (alkylresorcinols, proanthocyanidin) (Straumīte et al 2017), vitamins, macro-and microelements (Buchholz et al 2012), and polysaccharides (arabinoxylans, fructan, β-glucan, and cellulose) (Hosseinian and Mazza 2009;Jonnala et al 2010;Rakha et al 2012;Knudsen 2014).…”

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confidence: 99%

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Review on nutritional benefits of triticale

Kamanova,

Yermekov,

Shah

et al. 2023

Czech J. Food Sci.

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Triticale (× Triticosecale Wittmack) is a hybrid cereal prepared by crossing wheat and rye. Triticale grain contains substances that have a positive effect on reducing the risk of cardiovascular disease, obesity, cancer, and type 2 diabetes, as well as increasing body's immune response and intestinal function, which warrants a need for greater attention to research on triticale crop's nutritional composition. This review covers the most recent research on the nutritional composition of triticale grain in comparison to other cereals, its role in the food industry, and its usage as a food, providing a scientific foundation for triticale's further development as a sustainable crop. Due to the wide variety of chemical compounds revealed in triticale grain, it has the potential to be utilised as a substitute cereal for various food and beverages.

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Section: Carbohydratesmentioning

confidence: 99%

mentioning

confidence: 99%

Review on nutritional benefits of triticale

Kamanova,

Yermekov,

Shah

et al. 2023

Czech J. Food Sci.

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“…Triticale is characterised by a high amino acid–lysine content (0.31–0.71 g/100 g) and it allows the increase in fibre content in products because of its high content in the grains (11.7–13.6 g/100 g) [ 3 , 5 ]. Recent review suggests the potential of triticale as a complement of major cereals for various food applications [ 5 , 6 ]. Triticale may be used in the production of pastry, extruded products, pasta, and wheat-triticale bread.…”

Section: Introductionmentioning

confidence: 99%

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread

Galoburda

Straumīte

Šabovics

et al. 2020

Foods

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Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prepared using Lactobacillus sanfranciscensis based cultures. Two types of sourdough ready-to-use sourdough and two-stage sourdough were used for bread making. Triticale bread without sourdough was used as a control. Volatile compounds from a headspace of flour blend, sourdough, as well as mixed dough, fermented dough, bread crumb and crust were extracted using solid-phase microextraction (SPME) in combination with gas chromatography/mass spectrometry. Alcohols, mainly 1-hexanol, were the main volatiles in the triticale flour blend, whereas in the headspace of sourdough samples ethyl-acetate, ethanol and acetic acid dominated. Two-stage sourdough after 30 min fermentation showed the highest sum of peak areas formed by 14 volatile compounds, resulting in substrates for further aroma development in bread. A total of 29 compounds were identified in the bread: in the crumb the dominant volatile compounds were alcohols, ketones, acids, but in the crust—alcohols, aldehydes, furans dominated. The use of two-stage sourdough provided a more diverse spectrum of volatile compounds. Such volatile compounds as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, 2-hydroxy-2-butanone, 2-methylpropanoic acid, and acetic acid were identified in all the analysed samples in all stages of bread making.

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Nutritional Quality of Triticale (×Triticosecale Wittm.) Grown under Different Cropping Systems

Abstract: Communicated by Daina Kârkliòa Triticale (× TriticosecaleWittm

Cited by 2 publications

References 17 publications

Review on nutritional benefits of triticale

Review on nutritional benefits of triticale

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread

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