scholarly journals Spelt vs common wheat: potential advantages and benefits

2020 ◽  
pp. 57-64
Author(s):  
Marija Bodroža Solarov ◽  
Bojana Filipčev
Keyword(s):  
Food Safety ◽  
Common Wheat ◽  
Nutritional Quality ◽  
Safety Performance ◽  
Hulled Wheat ◽  
Modern Wheat

This work gives a brief review of existing studies that compares spelt and modern wheat from various aspects of quality including technological, nutritional, functional and safety performance. Spelt shows acceptable breadmaking performances. It can be used for bread, cookie, cracker and pasta manufacture with some adaptations in processing. Regarding nutritional quality, spelt is very similar to wheat and represents richer source of selenium, folates, phytosterols and alkilresorcinols than modern wheats. From the aspect of food safety, spelt shows advantages as being a hulled wheat.

Triticum polonicum L. as potential source material for the biofortification of wheat with essential micronutrients

2018 ◽  
Vol 17 (03) ◽  
pp. 213-220 ◽  
Author(s):  
Teresa Bieńkowska ◽  
Elżbieta Suchowilska ◽  
Wolfgang Kandler ◽  
Rudolf Krska ◽  
Marian Wiwart
Keyword(s):  
Durum Wheat ◽  
Common Wheat ◽  
Principal Component ◽  
Small Scale ◽  
Wheat Varieties ◽  
Triticum Polonicum ◽  
Iron And Zinc ◽  
Modern Wheat ◽  
Wheat Lines ◽  
Source Materials

AbstractThe grain of modern wheat cultivars has a significantly lower mineral content, including the content of copper, iron, magnesium, manganese, phosphorous, selenium and zinc. For this reason cereal breeders, are constantly searching for new genetic sources of minerals that are essential in human nutrition. Triticum polonicum, which is grown on a small scale in Spain, southern Italy, Algeria, Ethiopia and warm regions of Asia, deserves special attention in this context. The micronutrient and macronutrient content of T. polonicum versus T. durum and T. aestivum was compared in this study. Polish wheat grain was characterized by the significantly highest content of phosphorus (4.55 g/kg), sulphur (1.82 g/kg), magnesium (1.42 g/kg), zinc (49.5 mg/kg), iron (39.1 mg/kg) and boron (0.56 mg/kg) as well as a low content of aluminium (only 1.04 mg/kg). The macronutrient profile of most T. polonicum lines differed completely from that of common wheat and durum wheat. The principal component analysis supported discrimination of seven Polish wheat lines with a particularly beneficial micronutrient profile (P2, P3, P5, P7, P9, P22 and P25). These lines were characterized by the highest content of copper, iron and zinc, as well as the lowest concentrations of strontium, aluminium and barium which are undesirable in food products. The above lines can be potentially applied as source materials for breeding new wheat varieties. The results of this study indicate that Polish wheat could be used in genetic biofortification of durum wheat and common wheat.

scholarly journals Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 409 ◽  
Author(s):  
Geisslitz ◽  
Longin ◽  
Scherf ◽  
Koehler
Keyword(s):  
Durum Wheat ◽  
Common Wheat ◽  
Protein Composition ◽  
Total Protein Content ◽  
Gluten Protein ◽  
Wheat Species ◽  
Factor Productivity ◽  
Modern Wheat ◽  
Partial Factor Productivity ◽  
Partial Factor

The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten contents than common wheat at all four locations. However, common wheat had higher glutenin contents than einkorn, emmer and spelt resulting in increasing ratios of gliadins to glutenins from common wheat (< 3.8) to spelt, emmer and einkorn (up to 12.1). With the knowledge that glutenin contents are suitable predictors for high baking volume, cultivars of einkorn, emmer and spelt with good predicted baking performance were identified. Finally, spelt, emmer and einkorn were found to have a higher nitrogen partial factor productivity than common and durum wheat making them promising crops for a more sustainable agriculture.

scholarly journals Meeting the challenge of developing food crops with improved nutritional quality and food safety: leveraging proteomics and related omics techniques

2019 ◽  
Vol 41 (4-5) ◽  
pp. 471-481 ◽  
Author(s):  
Shalu Jain ◽  
Anjana Rustagi ◽  
Deepak Kumar ◽  
Mohd Aslam Yusuf ◽  
Shashi Shekhar ◽  
...  
Keyword(s):  
Food Safety ◽  
Nutritional Quality ◽  
Food Crops

EVALUATION OF NUTRITIONAL QUALITY AND FOOD SAFETY OF SEAWEEDS OF INDIA

1993 ◽  
Vol 13 (2) ◽  
pp. 77-90 ◽  
Author(s):  
KAMATHAM AKHILENDER NAIDU ◽  
AKHILESH TEWARI ◽  
HEMANTHKUMAR V. JOSHI ◽  
SURYANARAYANA VISWANATH ◽  
HONNAVALLY P. RAMESH ◽  
...  
Keyword(s):  
Food Safety ◽  
Nutritional Quality

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

2017 ◽  
Vol 16 (6) ◽  
pp. 1345-1358 ◽  
Author(s):  
Predrag Putnik ◽  
Francisco J. Barba ◽  
Jose Manuel Lorenzo ◽  
Domagoj Gabrić ◽  
Avi Shpigelman ◽  
...  
Keyword(s):  
Food Safety ◽  
Nutritional Quality ◽  
Consumer Preference ◽  
Integrated Approach

scholarly journals Assessment of Safety Performance in Banana Alcoholic Beverage Processing Factories in Rwanda

2021 ◽  
Vol 10 (2) ◽  
pp. 1
Author(s):  
Grace Irakiza ◽  
Viateur Ugirinshuti ◽  
Olivier Kamana ◽  
Martin P. Ongol
Keyword(s):  
Food Safety ◽  
Assessment Tool ◽  
Participant Observation ◽  
Alcoholic Beverage ◽  
Safety Performance ◽  
Processing Technology ◽  
Alcoholic Beverages ◽  
Context Score ◽  
Microsoft Office ◽  
And Control

Although the Rwandan competent authorities are putting effort to improve the safety of traditional banana alcoholic beverages, safety problems still exist. This study aimed to apply customized diagnostic tool to gain an insight into the performance of food safety in traditional banana alcoholic beverage factories as an evidence based to support the selection of suitable interventions for improvement to assure sustainability and meet growing market of traditional banana alcoholic beverages. Literature search was used to identify context factors, quality assurance and control activities that can influence safety of banana alcoholic beverage products and validated by processors through interview and participant observation. The data were collected in eleven factories located in Kigali city and four provinces of Rwanda using an assessment tool. Data analysis was performed using Microsoft Office Excel. All factories have shown to operate in relatively high risk context (score 2-3), most of control activities were at basic level (score 1), whereas assurance activities were at relatively average level (score 1-2) which resulted into poor food safety performance (score 1). This shows that, the modern food safety practices can&rsquo;t be applied in traditional food processing factories due to traditional methods and equipment, low level of science-based knowledge related to processing technology, food safety and hygiene. Therefore, there is a need to design modern equipment that are easy to clean and disinfect to replace traditional ones, to train technical staff on processing technology, safety and hygiene, and to change behaviors towards making decisions based on scientific knowledge.

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