کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5133043 | 1492051 | 2018 | 12 صفحه PDF | دانلود رایگان |
- Chemical composition and food applications of triticale updated.
- Impact of genetics and growing conditions on triticale composition reviewed.
- Triticale is formulated into bread, cookie, pasta, malt, spirit, yoghurt, and film.
- Large variations in nutritional composition recorded.
- Structure and functional properties of some individual components studied in detail.
Triticale (à Triticosecale Wittmack), a man-made cereal from wheat and rye hybridization, is mainly used as animal feed. In recent years, there has been increasing interest in utilising triticale for food production. Some chemical constituents (e.g., starch and non-starch polysaccharides) of triticale as well as the genetic variability in nutritional composition have been much studied. Various food and beverage products of triticale have been developed, including bakery products (e.g., bread and cookie), pasta, malt, spirit, yoghurt, and biodegradable and edible films. Focusing on the literatures from the last 5 years, this mini-review summarises the recent advances in the nutritional composition and diverse food uses of triticale. There is a wide variation in the chemical composition of triticale, which suggests the potential of triticale as a cereal alternative for various food and beverage applications.
Journal: Food Chemistry - Volume 241, 15 February 2018, Pages 468-479