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KMID : 1134820220510111194
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 11 p.1194 ~ p.1204
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Analysis of the Physicochemical Quality Characteristics of Korean Triticale by Cultivars and Grain-Processing Types
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Kim Hong-Sik
Kim Hyun-Joo
Oh You-Geun
Park Hye-Young
Choi Hye-Sun
Park Ji-Young
Sim Eun-Yeong
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Abstract
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Triticale (X Triticosecale Wittmack) is a hybrid crop combining the high quality of wheat and the abiotic tolerance of rye. In this study, its physicochemical quality and processing-related characteristics were analyzed by cultivars and grain-processing types (whole grain, flour, and bran). The milling yield of eight Korean triticale cultivars was in the range of 57.4～66.9%, which was lower than that of Saekeumkang wheat (73.3%). Significant differences in the general nutritional components were observed by cultivars and grain-processing types (P<0.0001). The average crude protein and crude lipid contents were high in descending order of bran, whole grain and flour. Five band pattern groups identified by sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis confirmed the genetic differences of high-molecular-weight glutenin profiling. The higher protein content in the triticale flour resulted in a higher level of gluten content, and affected the SDS-sedimentation values and dough strength measured on a farinograph. The total dietary fiber contents in the whole grains of some cultivars of Choyoung, Joseong, and Shinjoseong were higher (>14%) than others. Domestic triticale needs extensive research beyond the scope of traditional use on its potential as a new source of industrial raw material.
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KEYWORD
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triticale, grain, flour, bran, quality
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