Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes

Amir, Rai Muhammad; Hussain, Muhammad Naveed; Ameer, Kashif; Ahmed, Anwaar; Ahmad, Asif; Nadeem, Muhammad; Riaz, Abid; Chughtai, Muhammad Farhan Jahangir; Khaliq, Adnan; Ahsan, Samreen; Kausar, Rukhsana

doi:10.1590/fst.31619

Cited by 9 publications

(5 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Žeželj (1995) describes very wide limit values from 20 to 50 g for the TKW, and the TKW for the analysed samples is in that interval. In the study by Amir et al (2020), the results for the TKW ranged from 36.0-49.3 g in five wheat varieties, and the values for the TKW in our research were in that range with the exception of sample 6 whose TKW value was below the mentioned range. According to the results of analysis of variance, statistically significant difference for the TKW [F (5.12) = 18.907, p < 0.05] was found between the analysed samples of wheat (Table 1).…”

Section: Resultscontrasting

confidence: 40%

Relationship between the test weight and some physical and chemical properties of the wheat kernel

Lakić-Karalić

Vasilišin

Vučić

2021

AGR

View full text Add to dashboard Cite

For a long period of time, the test weight has been used as an indicator for cereal quality evaluation in a large number of countries, and it is still in use as a fast method for determination of a price range for raw material. Correlation between the test weight, flour yield, and other quality parameters varies depending on the variety and growing conditions. In order to evaluate technological quality of wheat, the aim of this study is to determine correlation between the test weight (TW) and some physical and chemical parameters of the wheat kernel [the 1000 kernel weight, vitreousness, moisture content, ash content on dry matter, fat content, protein content, starch content, protein sedimentation volume (the Zeleny test), gluten index, content of wet gluten]. Six samples of wheat were analysed in this study. Physical and chemical parameters of wheat kernels were tested, and then correlation between the mentioned parameters was analysed. Among the identified correlations, the correlations between the test weight (TW) and 1000 kernel weight (TKW) (p˂0.01), vitreousness (p˂0.01), moisture content (p˂0.01), fat content (p˂0.01), protein content (p˂0.05), protein sedimentation volume (the Zeleny test) (p˂0.01), and wet gluten content (p˂0.05) stand out as very important. It can be concluded that the test weight can be used in the evaluation of technological suitability and baking quality of wheat because it is related to most of the analysed physical and chemical properties.

show abstract

Section: Resultscontrasting

confidence: 40%

Relationship between the test weight and some physical and chemical properties of the wheat kernel

Lakić-Karalić

Vasilišin

Vučić

2021

AGR

View full text Add to dashboard Cite

show abstract

“…On the contrary, Benisweif 8 had the highest contents of zinc and iron compared with the other tested wheat varieties. The difference in protein content between bread wheat flour and durum wheat flour and the corresponding flours has been reported by numerous researchers (Assefa et al, 2023;Amir et al, 2020). There were some differences in the mineral and trace element concentrations in the data reported for genotypes and environmental effects.…”

Section: Physico-chemical Properties Rheological and Technological Ch...mentioning

confidence: 77%

Evaluation of Productivity, Physico-Chemical and Technological Characteristics of Some New Egyptian Wheat Varieties

Gebreil,

Mohamed

2023

Food Technology Research Journal

View full text Add to dashboard Cite

This study aims to investigate the quality potential of three new Egyptian wheat varieties (Misr 4, Benisweif 7, and Benisweif 8). Misr 4 as a new bread wheat variety compared with Sids 1 as an old bread wheat variety, Benisweif (7 and 8) as a new durum wheat variety compared with Sohag 4 as an old durum wheat variety. A field experiment was conducted during the two seasons of 2018-2019 and 2019-2020. Chemical, physical, yield extraction (%), rheological, and technological characteristics have been analyzed. Bread wheat varieties were milled to obtain wheat flour (82% extraction). Durum wheat varieties were milled to obtain semolina extraction. In the second season, the protein content recorded the highest in Misr 4 (13.38%) compared with Sids 1 as bread wheat. while Benisweif 8 had the highest protein content of 13.25% compared with Benisweif 7 and Sohag 4 as durum wheat. The rheological properties were measured by Farinograph and Extensograph. The results from Farinogram showed the highest dough stability value in Misr 4 as bread wheat (10.5 min), but was 6.5 min in Benisweif 8 as durum wheat. Extensogram results were similar to those of the Farinogram. After that, produce a specific end product: bread from bread wheat flour (82% ext.), pasta from durum wheat semolina. These findings contribute to taking into account Egypt's Sustainable Agricultural Development Strategy (SADS) for 2030. In particular, the new wheat varieties (Misr 4 and Benisweif 8), which produce high grain yields and quality.

show abstract

“…The higher overall acceptability of white maize hybrids was correlated to a lesser baking time. The rationale behind this is that stronger dough often requires longer baking times, which may result in tougher chapattis with lower acceptability ( 32 ).…”

Section: Resultsmentioning

confidence: 99%

Development of high-yielding white maize hybrids with better chapatti-making quality compared to traditionally used local landraces

Arora,

Das,

Kumar

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

IntroductionThe present research focuses on the chapatti making quality of high-yielding white maize hybrids compared to available low-yielding local yellow and white landraces in India.Materials and methodsIn this study, the top nine superior hybrids were selected for testing the physical properties of the maize kernels, proximate composition of flours and chapattis, physical parameters of chapatti, textural properties, sensory evaluation of chapattis and pasting properties of maize flour.Results and discussionThe results revealed the superiority of white maize hybrids (WMH), viz., WHM 1, WHM 2, and WHM 8 over the local yellow and white landraces for most of the parameters studied. In sensory analysis, though, the yellow landrace was considered superior by the panellists in terms of colour but the white maize hybrids outperformed in overall sensory analysis and were more acceptable than the yellow and white maize landraces. These high yielding white maize hybrids with good consumer acceptance may cater for the needs of rural and tribal populations in India who prefer white maize as a staple food.

show abstract

Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes

Cited by 9 publications

References 13 publications

Relationship between the test weight and some physical and chemical properties of the wheat kernel

Relationship between the test weight and some physical and chemical properties of the wheat kernel

Evaluation of Productivity, Physico-Chemical and Technological Characteristics of Some New Egyptian Wheat Varieties

Development of high-yielding white maize hybrids with better chapatti-making quality compared to traditionally used local landraces

Contact Info

Product

Resources

About