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KMID : 0380620220540060644
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 6 p.644 ~ p.651
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Quality and physicochemical properties of domestic triticale cultivars
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Oh Seon-Min
Choi Yu-Chan
Kwak Ji-Eun
Park Hyun-Jin
Lee Jeong-Heui
Lee Jeom-Sig
Park Myoung-Ryoul
Kim Hong-Sik
Kim Hyun-Joo
Oh You-Geun
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Abstract
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This study investigated the physicochemical properties of domestic triticale flour and compared it with domestic wheat and rye flour. The triticale flour had a low protein content (7.7-9.7%) but a high total starch and amylose content compared to that of the wheat and rye flour. Shinjoseong showed the highest solvent retention capacity for four solutions (water, Na2CO3, lactic acid, and sucrose) among the triticale flour. The wet gluten content of triticale ranged from 13.6-20.4%, which is lower than that of wheat flour (35.7-39.0%). Joseong showed low viscosity behavior in rapid visco analyzer (RVA), and Shinjoseong showed ranges between Baekkang and Saekeumkang flour. The differential scanning calorimetry (DSC) results showed that Shinyoung had a higher gelatinization temperature and enthalpy compared to that of the other triticale flours. All the triticale flour was hydrolyzed over 50% by α-amylase solution for 120 min, which is higher than wheat and rye flour. This study is expected to provide basic information regarding domestic triticale for the food industry and expand its utility by identifying the physicochemical properties.
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KEYWORD
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triticale, solvent retention capacity, thermal properties, viscosity, starch hydrolysis
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