EVALUATION OF TECHNOLOGICAL AND ANTIOXIDANT PROPERTIES OF TRITICUM AESTIVUM L. AND TRITICUM DURUM L. VARIETIES

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February 2014, vol. 3, special issue 3 (Food Sciences)
pages: 253-255
Article type: Food Sciences of Food Sciences
Abstract: The study deals with the evaluation of technological and antioxidant characteristics of selected varieties of Triticum aestivum and Triticum durum grown in Slovakia and Serbia. Research was conducted during the two years 2009 and 2010. Measured values of water activity were in the range 0.4 - 0.5. Optimal activity of alpha-amylase was measured in Serbian varieties Etida (210 seconds), Pobeda (218 seconds) and Renesansa (272 seconds). The highest sedimentation capacity expressed as sedimentation index by Zeleny had variety Karpatia (60 cm3). The high content of insoluble protein (gluten) was measured in a variety Rusija (36.6%). Nitrogen content was in the range 12.7 - 13.9% of dry matter, starch content in the range 56.6 - 61.6% of dry matter. Antioxidant activity measured by DPPH method ranged in wheat varieties from 44 to 49%. The highest content of polyphenols was measured in a variety Etida (0.464 mg of catechin/g of sample). Durum wheat varieties have a higher content of polyphenols in general. The production of semolina flour from durum wheat may have the positive antioxidant effect according to gained measurements.
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