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Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics
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| Zeitschriftentitel: | Food / Nahrung |
|---|---|
| Personen und Körperschaften: | , , |
| In: | Food / Nahrung, 27, 1983, 1, S. 31-37 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
|
| Schlagwörter: |
| author_facet |
Sehgal, K. L. Bajaj, S. Sekhon, K. S. Sehgal, K. L. Bajaj, S. Sekhon, K. S. |
|---|---|
| author |
Sehgal, K. L. Bajaj, S. Sekhon, K. S. |
| spellingShingle |
Sehgal, K. L. Bajaj, S. Sekhon, K. S. Food / Nahrung Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics Food Science |
| author_sort |
sehgal, k. l. |
| spelling |
Sehgal, K. L. Bajaj, S. Sekhon, K. S. 0027-769X 1521-3803 Wiley Food Science http://dx.doi.org/10.1002/food.19830270113 <jats:title>Abstract</jats:title><jats:p>Studies on the physicochemical characteristics of 14 promising strains of <jats:italic>triticale</jats:italic> and two check wheat varieties (Kalyansona and WL 711) grown under similar agronomic conditions were conducted. Significant differences were obtained for 1000 kernel weight ranging from 34.9 to 51.8 g, hectolitre weight ranging from 64.7 to 73.5 kg and pearling index depicting grain hardness varying significantly from 22.3 to 39.9 %. Higher contents of protein (13.1 %), ash (1.83 %), lipids (2.65%), crude fibre (2.37%), energy value (1486 KJ/100 g), diastatic activity (283 mg maltose/iog flour), reducing sugars (65.6 mg maltose/10 g) and non‐reducing sugars (244 mg maltose/10 g) were observed in <jats:italic>triticale</jats:italic> than those in wheat. Low values of PELSHENKE and sedimentation tests indicated poor gluten quality in <jats:italic>triticale</jats:italic>.</jats:p> Studies on the composition, quality and processing of <i>triticale</i> Part I. Physico‐chemical characteristics Food / Nahrung |
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10.1002/food.19830270113 |
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| title |
Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics |
| title_unstemmed |
Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics |
| title_full |
Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics |
| title_fullStr |
Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics |
| title_full_unstemmed |
Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics |
| title_short |
Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics |
| title_sort |
studies on the composition, quality and processing of <i>triticale</i> part i. physico‐chemical characteristics |
| topic |
Food Science |
| url |
http://dx.doi.org/10.1002/food.19830270113 |
| publishDate |
1983 |
| physical |
31-37 |
| description |
<jats:title>Abstract</jats:title><jats:p>Studies on the physicochemical characteristics of 14 promising strains of <jats:italic>triticale</jats:italic> and two check wheat varieties (Kalyansona and WL 711) grown under similar agronomic conditions were conducted. Significant differences were obtained for 1000 kernel weight ranging from 34.9 to 51.8 g, hectolitre weight ranging from 64.7 to 73.5 kg and pearling index depicting grain hardness varying significantly from 22.3 to 39.9 %. Higher contents of protein (13.1 %), ash (1.83 %), lipids (2.65%), crude fibre (2.37%), energy value (1486 KJ/100 g), diastatic activity (283 mg maltose/iog flour), reducing sugars (65.6 mg maltose/10 g) and non‐reducing sugars (244 mg maltose/10 g) were observed in <jats:italic>triticale</jats:italic> than those in wheat. Low values of PELSHENKE and sedimentation tests indicated poor gluten quality in <jats:italic>triticale</jats:italic>.</jats:p> |
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| author | Sehgal, K. L., Bajaj, S., Sekhon, K. S. |
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| description | <jats:title>Abstract</jats:title><jats:p>Studies on the physicochemical characteristics of 14 promising strains of <jats:italic>triticale</jats:italic> and two check wheat varieties (Kalyansona and WL 711) grown under similar agronomic conditions were conducted. Significant differences were obtained for 1000 kernel weight ranging from 34.9 to 51.8 g, hectolitre weight ranging from 64.7 to 73.5 kg and pearling index depicting grain hardness varying significantly from 22.3 to 39.9 %. Higher contents of protein (13.1 %), ash (1.83 %), lipids (2.65%), crude fibre (2.37%), energy value (1486 KJ/100 g), diastatic activity (283 mg maltose/iog flour), reducing sugars (65.6 mg maltose/10 g) and non‐reducing sugars (244 mg maltose/10 g) were observed in <jats:italic>triticale</jats:italic> than those in wheat. Low values of PELSHENKE and sedimentation tests indicated poor gluten quality in <jats:italic>triticale</jats:italic>.</jats:p> |
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| id | ai-49-aHR0cDovL2R4LmRvaS5vcmcvMTAuMTAwMi9mb29kLjE5ODMwMjcwMTEz |
| imprint | Wiley, 1983 |
| imprint_str_mv | Wiley, 1983 |
| institution | DE-Brt1, DE-D161, DE-Gla1, DE-Zi4, DE-15, DE-Pl11, DE-Rs1, DE-105, DE-14, DE-Ch1, DE-L229, DE-D275, DE-Bn3 |
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| physical | 31-37 |
| publishDate | 1983 |
| publishDateSort | 1983 |
| publisher | Wiley |
| record_format | ai |
| recordtype | ai |
| series | Food / Nahrung |
| source_id | 49 |
| spelling | Sehgal, K. L. Bajaj, S. Sekhon, K. S. 0027-769X 1521-3803 Wiley Food Science http://dx.doi.org/10.1002/food.19830270113 <jats:title>Abstract</jats:title><jats:p>Studies on the physicochemical characteristics of 14 promising strains of <jats:italic>triticale</jats:italic> and two check wheat varieties (Kalyansona and WL 711) grown under similar agronomic conditions were conducted. Significant differences were obtained for 1000 kernel weight ranging from 34.9 to 51.8 g, hectolitre weight ranging from 64.7 to 73.5 kg and pearling index depicting grain hardness varying significantly from 22.3 to 39.9 %. Higher contents of protein (13.1 %), ash (1.83 %), lipids (2.65%), crude fibre (2.37%), energy value (1486 KJ/100 g), diastatic activity (283 mg maltose/iog flour), reducing sugars (65.6 mg maltose/10 g) and non‐reducing sugars (244 mg maltose/10 g) were observed in <jats:italic>triticale</jats:italic> than those in wheat. Low values of PELSHENKE and sedimentation tests indicated poor gluten quality in <jats:italic>triticale</jats:italic>.</jats:p> Studies on the composition, quality and processing of <i>triticale</i> Part I. Physico‐chemical characteristics Food / Nahrung |
| spellingShingle | Sehgal, K. L., Bajaj, S., Sekhon, K. S., Food / Nahrung, Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics, Food Science |
| title | Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics |
| title_full | Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics |
| title_fullStr | Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics |
| title_full_unstemmed | Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics |
| title_short | Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics |
| title_sort | studies on the composition, quality and processing of <i>triticale</i> part i. physico‐chemical characteristics |
| title_unstemmed | Studies on the composition, quality and processing of triticale Part I. Physico‐chemical characteristics |
| topic | Food Science |
| url | http://dx.doi.org/10.1002/food.19830270113 |