The donor properties of resources resistance against the exciter of wheat rust wheat

Kovalyshyna, H. M.; Dmytrenko, Yu. M.; Макарчук, Олександр; Slobodyanyuk, Natalia

doi:10.5219/1427

Cited by 9 publications

(3 citation statements)

References 14 publications

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“…The properties of demineralised whey powder (DWP) and its high moisture-binding and moisture-retaining ability in the technology of bean pastes are described in sufficient detail in [18], which allowed taking the data into account in this study. The assistance of DWP in the creation of a stronger structure was also established, which is conditioned by the emergence and development of the spatial framework.…”

Section: Resultsmentioning

confidence: 99%

Effect of сoncentration of coconut oil with demineralised whey powder on the properties of bean pastes

Stadnyk¹,

PIDDUBNYI²,

Karpyk³

et al. 2022

Animal Science and Food Technology

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There is a lack of protein products in the human diet, so balancing the nutritional composition of products remains an urgent task. The purpose of the study is to develop and determine the structural and mechanical characteristics of finishing processed products made from bean paste, demineralised whey powder, and coconut oil for confectionery. The main areas of technological use of confectionery pastes are developed: for applying to the surface of products as a layer; for creating flowers and shaped model products, as a decorative element for flour confectionery products. The study used food-grade white beans of the Mavka variety, demineralised whey powder made from whey with a 90% degree of demineralisation in accordance with TS U 15.5-00413890-089:2014. Rheological properties (resilience, elasticity, plasticity) were determined by a plane-parallel elastoplastometer of Tolstoy modification. The surface characteristics of pastes were studied using a dynamometer connected to a MiG-1.3 measuring device. The adhesive strength was determined by separating the steel plate from the bean paste. Empirical regression equations are obtained by correlation and regression analysis using the MATHCAD-14 software suite. The chemical composition of bean pastes with demineralised whey powder, their organoleptic quality indicators and structural and mechanical properties were determined to optimise the recipe composition to improve the functional and technological properties of confectionery pastes. The positive effect of the mutual use of beans and demineralised whey powder on the structural and mechanical properties of new finishing processed products was established. The improvement of the moulding capacity indicators at the concentration of 10-30% demineralised whey powder and 8% coconut oil in the composition has been proven. The reduction of stickiness in the compositions of bean pastes for modelling shaped products, coating confectionery, and making flowers as decorative confectionery products at a concentration of coconut oil up to 10% was established. Accordingly, the total scores of the developed descriptors were: 2.92 for decorative confectionery, 2.98 for coating confectionery, and 2.95 for modelling shaped products. A change in the colour intensity of bean paste compositions in the case of an increase in the concentration of demineralised whey powder is established, which allows expanding the technological methods of manufacturing shaped products. The developed technology and recipe composition allow obtaining high-quality, high-biological value, and low-calorie finishing processed products for confectionery

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Section: Resultsmentioning

confidence: 99%

Effect of сoncentration of coconut oil with demineralised whey powder on the properties of bean pastes

Stadnyk¹,

PIDDUBNYI²,

Karpyk³

et al. 2022

Animal Science and Food Technology

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“…A distinctive feature of disease-resistant breeding is that genotypes identified as donors can quickly lose this property. This occurs due to changes in the virulence of pathogens and their overcoming of plant resistance genetic systems, i.e., there is a loss of effectiveness of known resistance genes (Kovalyshyna et al, 2020a;Kovalyshyna et al, 2020b). Therefore, there is a constant need to identify new sources and donors of resistance against pathogens, the search for which is an urgent area of research and requires constant screening of the gene pool.…”

Section: Analysis Of Recent Studies and Publicationsmentioning

confidence: 99%

Characteristics of the source material resistant to Fusarium head blight and root rot for the selection of winter wheat

Murashko,

Mukha,

Kovalyshyna

et al. 2021

Rosl. g̀runtozn.

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Diseases of winter wheat considerably reduce the yield and quality of grain. Losses of the gross grain harvest from them annually amount to 20-30%, and in epiphytotic years – 50%. An effective measure to limit the development of winter wheat diseases is the introduction of varieties that are resistant to their damage. Successful development of breeding work in this area is impossible without the use of a gene pool of stable forms. Among the genetic resources of wheat, there are genotypes described by resistance against several pathogens at the same time, and therefore have special value as sources of group resistance. There is a constant need to identify new sources and donors of resistance against pathogens, the search for which is an urgent area of research and requires constant screening of the gene pool. In the V. M. Remeslo Myronivka Institute of Wheat, work is constantly being carried out to create the initial breeding material of winter wheat, resistant to the main pathogens, which will be used by breeders in the future. According to the selection program for resistance against fusarium head blight and root rot, the following lines were created: Lutescens F. g. 163/19, Erythrospermum F. g. 164/19, Erythrospermum F. g. 166/19, Erythrospermum S. h. 177/19, Erythrospermum S. h. 175/19, which are used by breeders of the institute and have been transferred to the National Centre for Plant Genetic Resources of Ukraine. The line Erythrospermum F. g. 164/19 was selected according to the “duration of the growing season” indicator, with a growing season of 238 days, which is 3 days less than the Podolyanka standard variety. It belongs to the group of early-maturing forms. High TGW indicators were noted in the lines Erythrospermum F. g. 164/19 – 50.6 g, Erythrospermum F. g. 166/19 – 49.3 g, Erythrospermum F. g. 163/19 – 46.5 g, and Erythrospermum C. h. 177/19 – 47.3 g. In terms of productivity, the following lines exceeded the standard: Lutescens F. g. 163/19 – by 38.8 g/m2, Erythrospermum C. h. 177/19 – by 39.6 g/m2, Erythrospermum C. h. 175/19 – by 26.7 g/m2. Lines Erythrospermum F. g. 166/19 and Erythrospermum C. h. 177/19 were distinguished by their high-protein content – 16.5% and 15.8%, respectively. The highest level of gluten content in grain was recorded in the line Erythrospermum F. g. 166/19 – 41.2%. The best lines in terms of sedimentation are: Lutescens F. g. 163/19 – 70 ml, Erythrospermum F. g. 164/19 – 67 ml, Erythrospermum F. g. 166/19 – 71 ml. It was established that the Lutescens line F. g. 163/19 showed elevated resistance against the causative agent of powdery mildew (damage – 1.0%) and septoria leaf blotch (damage – 3.0%). Fusarium head blight damage did not exceed 5.0%. Erythrospermum F. g. 166/19 was resistant to two pathogens (fusarium head blight, powdery mildew), while Erythrospermum F. g. 164/19 was resistant to fusarium head blight and septoria leaf blotch. The lines created under the program of resistance against root rot Erythrospermum C. h. 177/19 and Erythrospermum C. h. 175/19 showed relative resistance to this pathogen – 10.0% and 10.5% damage, respectively, and had high resistance to powdery mildew – 2.0% damage

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“…Organic agriculture is of particular interest concerning healthy and ecologically friendly produced food because inputs of chemicals are not allowed. With the increasing consumer pressure to reduce the use of pesticides and fertilizers in food production systems, the demand for organic foods continues to rise (Kovalyshyna et al, 2020b).…”

Section: Introductionmentioning

confidence: 99%

The technological properties of winter wheat grain during long-term storage

Yashchuk

Matseiko

Bober

et al. 2021

Potr. S. J. F. Sci.

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In the world, the demand for quality and safe grain products is increasing. The need to preserve wheat in the event of a natural disaster requires the study of optimal storage times of grain without degrading technological indexes. The purpose of the work was to study the dynamics of technological properties of winter wheat grown after peas, clover, corn for silage and the industrial, ecological, biological growing systems during 1, 3, and 5 years of storage in the conditions of the ordinary granary. The absence of significant differences in the technological parameters of the grain of wheat grown at industrial and ecological systems, but significantly lower indicators at a biological growing system was found. The highest hectolitre weight obtained when wheat grain was grown after corn for silage, and vitreousness – after the clover. Significantly higher biochemical parameters of grain and alveographic properties of flour were for the cultivation of wheat after peas, which provided additional accumulation of protein substances. There are no significant changes in the indicator of hectolitre weight during the grain storage. Other indicators increased significantly after 1 year of storage (on average by 10 – 30%). For further storage, vitreousness growth was insignificant. After 5 years of storage, the falling number significantly increased (on 21% compared to the initial values and on 7% – after 3 years of storage). The content of protein, gluten in the grain, and alveographic properties of flour significantly decreased after 5 years of storage. The possibility of obtaining grain of wheat with high technological parameters for a more safe ecological growing system was established. It was also confirmed to need for grain storage up to 1 year to improve quality indicators and it was established that it safely stored for 3 years.

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The donor properties of resources resistance against the exciter of wheat rust wheat

Cited by 9 publications

References 14 publications

Effect of сoncentration of coconut oil with demineralised whey powder on the properties of bean pastes

Effect of сoncentration of coconut oil with demineralised whey powder on the properties of bean pastes

Characteristics of the source material resistant to Fusarium head blight and root rot for the selection of winter wheat

The technological properties of winter wheat grain during long-term storage

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