Volume 11
Issue 4
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume11/issue4/abs-04.html
TECHNOLOGICAL AND NUTRITIONAL ASPECTS OF UTILISATION OF TRITICALE FOR EXTRUDED FOOD PRODUCTION
Aleksandra Marciniak, Wiktor Obuchowski, Agnieszka Makowska
Institute of Food Technology of Plant Origin,
University of Life Sciences in Poznań, Poland
ABSTRACT
The comparison of six triticale varieties as a source of certain nutritional
components, evaluation of technological and nutritional properties of triticale
milling products like flour, bran and whole-meal flour were done. It was found,
that new triticale varieties have biochemical and rheological properties similar
to wheat raw material required for cookie and extruded
products. Triticale milling products, especially whole grain flour and bran are
valuable from nutritional point of view with regard to high polyphenols and soluble
fiber content and also antioxidative properties. Extrusion process has small
destructive effect on polyphenols content, but improving effect on antioxidant activity
and soluble dietary fiber content. It was found, that extruded products
including 30% of triticale bran have in most of cases good consumer sensory
properties, with high amount of soluble dietary fiber and substantial antioxidative
properties.
Key words: triticale, polyphenol content, antioxidant activity, extrusion, soluble dietary fiber, farinograph characteristics.
Aleksandra Marciniak
Institute of Food Technology of Plant Origin,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Phone: (+48 61) 8487271
Wiktor Obuchowski
Institute of Food Technology of Plant Origin,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Phone: (+48 61) 8487271
email: obuchows@au.poznan.pl
Agnieszka Makowska
Institute of Food Technology of Plant Origin,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Phone: (+48 61) 8487271
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.