Influence of Technological Parameters on Chemical Composition of Triticale Flakes
¹University of Life Sciences and Technologies, Faculty of Food Technology, Department of Food Technology, Rigas iela 22, LV-3001, Jelgava, Latvia
²Ltd Felici, Rigas gatve 8, LV-2164, Adazi, Adazu novads, Latvia
*Correspondence: zanda.kruma@llu.lv
Abstract:
Triticale is hybrid crop developed by crossing wheat (Triticum) and rye (Secale) and in last years it become more popular for food applications, including flake production. Different approaches are developed to improve flakes technology by applying different cooking, rolling, toasting parameters resulting in high quality products. All these technologies influence also nutrition quality of product due to the different stability of these compounds during mechanical and thermal treatment. The aim of current experiment was to investigate the influence of technological parameters on chemical composition of triticale flakes. In current experiment triticale grains and triticale flakes obtained by different technologies was tested. For evaluation of the influence of technological parameters, different flaking and rolling parameters were tested. For all samples were determined composition of basic nutrients (fats, proteins, fibres, sugars, ash), minerals (Ca, Mg, K, Zn, P), vitamins, total phenolics and antioxidant activity. Triticale has high nutritional quality, containing significant amounts of protein, fibres, vitamins and minerals. Technological processes significantly influence cereals composition, but it depends on parameters tested. Control sample showed lower results and hierarchical cluster analyses showed that samples 1/3/1, 2/1/2/1, 2/1/3/1, 2/1/4/1 are similar in composition of bioactive compounds. Results showed that for selection of the best method for flaking physical and/or sensory properties should be taken in account.
Key words:
chemical composition, flakes, technology, triticale