Variability in the chemical composition of triticale grain, flour and bread

Nutritional Quality of Triticale (×Triticosecale Wittm.) Grown under Different Cropping Systems

“…This can be explained by the favourable weather conditions (warmer weather and more precipitation) for nitrogen accumulation in grain in June-July 2014 (see Table 4). Similar protein content in triticale varieties has been previously reported: Tohver et al (2005) reported 9.7-14.5 g·100 g -1 depending on genotype grown in Northern conditions, Rakha et al (2011) observed 11.7-15.7 g·100 g -1 depending on cultivar and growing site; and Fraú et al (2016) reported 11.8-15.2% depending on cultivar (Fraú et al, 2016). The observed inverse relationship between grain yield and protein content in our study was previously reported by several researchers (Martre et al, 2003;Barraclough et al, 2014).…”

“…Triticale is traditionally used as a component of animal feed, but also on a smaller scale as a renewable crop for more sustainable energy production (Cantale et al, 2016;Fraú et al, 2016). Considering its valuable grain composition, it can also be used as a food ingredient, for example, in bread or as a replacement for soft wheat in biscuits, cakes, and cookies (Rakha et al, 2011).…”

“…Considering its valuable grain composition, it can also be used as a food ingredient, for example, in bread or as a replacement for soft wheat in biscuits, cakes, and cookies (Rakha et al, 2011). Fraú et al (2016) showed that triticale grain is comparable to wheat as a protein source (11.4-14.0%), with a slightly higher amount of lysine (0.33-0.71%). Its dietary fibre content is similar to wheat, but with a higher amount in the soluble fraction, especially water-extractable arabinoxylans, which display viscous properties in an aqueous solution (Rakha et al, 2011).…”

“…6 (711) (Jonnala et al, 2010). Triticale varieties showed high and significant variability in the content of chemical components (Fraú et al, 2016). Grain chemical composition is typically affected by environmental conditions, such as temperature during the grain filling period (Häne et al, 2013) and water stress during grain development, both of which may affect the nutritional qualities in triticale end-uses (He et al, 2012).…”

Glycaemic Profile and Insulin Response after Consuming Triticale Flakes

“…As a hybrid plant, it combines many good qualities obtained from both species. Several studies in Canada and Poland had carried out to determine if fractionation of triticale grain can be utilised to procure value-added components (McGoverin et al, 2011;Fraú et al, 2016). These components include: specific proteins, starches, b-glucan, pentosans, fibre (soluble and insoluble) and tocols.…”