EJPAU 2008. Marciniak A. , Obuchowski W. , Makowska A. TECHNOLOGICAL AND NUTRITIONAL ASPECTS OF UTILISATION OF TRITICALE FOR EXTRUDED FOOD PRODUCTION

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2008
Volume 11
Issue 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Marciniak A. , Obuchowski W. , Makowska A. 2008. TECHNOLOGICAL AND NUTRITIONAL ASPECTS OF UTILISATION OF TRITICALE FOR EXTRUDED FOOD PRODUCTION, EJPAU 11(4), #04.
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.