scholarly journals Biochemical composition of emmer wheat (Triticum Dicoccum (Schrank) Schuebl) grain depending on the variety

2020 ◽  
pp. 111-119
Author(s):  
N. Osokina ◽  
V. Lubich ◽  
V. Novikov ◽  
I. Leshchenko
Keyword(s):  
Protein Content ◽  
Biochemical Composition ◽  
Chemical Elements ◽  
Starch Content ◽  
Ash Content ◽  
Emmer Wheat ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
New Varieties ◽  
Biochemical Components

The article presents the research results of the biochemical composition of grain – the content of protein, starch, ash, chemical elements in wheat grains (emmer, soft). The sedimentation index according to Zelen test, and the proportion of chemical elements in the grain ash were determined. It is known that the grain of diff erent wheat varieties diff er in size and content of anatomical components, which aff ects its biochemical composition. Modern wheat varieties can form grain with the protein content of about 20 %. Emmer is of high value as a raw material for dietary food. Biochemical components of emmer wheat grain, especially of new varieties, are poorly investigated. Therefore, studies on the biochemical composition of emmer wheat grain new varieties and lines are relevant. The aim of the study was to investigate the issue of then emmer wheat biochemical components, depending on the genotype. To properly evaluate the crop, the tasks of the study were performed – the protein and starch content, number of falls, ash content, trace element content, sedimentation index according to Zelen test were determined. The studies were conducted during 2017–2019 with Holikovska emmer wheat variety and LP 1152 line, grown under the Right-bank forest steppe. It was found that the biochemical composition of wheat grain (emmer, soft) signifi cantly depends on the varietal characteristics, agri-technical and weather conditions. The highest protein content and sedimentation index according to the Zelen test had the LP 1152 wheat line – 16.2 % and 53.9 cm3, respectively. In Holikovska emmer variety, these indicators were at the level of soft wheat Odessa Epoch variety – 13.8 % and 45.8 cm3 respectively. Protein content has greatly varied over the years of research. In emmer wheat grain – from 15.2 to 17.3 %, and in Holikovska variety – from 11.7 to 15.3 %. There is a strong correlation between protein content in grain and sedimentation index according to Zelen test. The starch content varied from 48.5 to 69.1 % in Holikovska variety grain and from 50.0 to 61.7 % in LP 1152 line grain. The alpha amylase activity of wheat varieties has been low throughout the research years. The average ash content of Holikovska wheat grain was 1.81 %, the LP 1152 line was 1.95 %, which is 19–22 % higher compared to the standard varieties, respectively, the variety Akratos and Age of Odessa. Emmer wheat grain has a signifi cantly higher content of phosphorus, potassium, sulfur, magnesium, calcium, iron, zinc and copper. Key words: wheat, emmer, variety, biochemical composition, protein, starch, chemical elements, sedimentation.

scholarly journals СОДЕРЖАНИЕ БЕЛКА В ЗЕРНЕ СОРТОВ ОЗИМОЙ ПШЕНИЦЫ ПРИ РАЗЛИЧНЫХ УРОВНЯХ МИНЕРАЛЬНОГО ПИТАНИЯ

2019 ◽  
pp. 23-28
Author(s):  
V.V. Koshelyaev ◽  
V.I. Salnikov ◽  
I.P. Koshelyaeva
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Mineral Nutrition ◽  
Weather Conditions ◽  
Mineral Fertilizers ◽  
Wheat Varieties ◽  
Medium Activity ◽  
Grain Crop ◽  
New Varieties ◽  
Cultivation Techniques

Основным направлением повышения качества зерна является выведение новых сортов, генетически предрасположенных формировать зерно с высоким качеством. Вместе с тем, генетический потенциал сортов способен реализовываться только при конкретных погодных условиях и применении приемов возделывания, благоприятно влияющих на рост и развитие растений. В настоящих исследованиях путем изменения режимов питания растений создавали различные условия для того, чтобы определить возможности сортов формировать урожай зерна с большим содержанием белка. Цель работы оценить и выделить сорта озимой пшеницы, способные реализовать потенциал качества зерна при различных уровнях интенсификации минерального питания. Для достижения цели был заложен двухфакторный полевой опыт. Фактор А сорта озимой пшеницы, фактор В уровни минерального питания. В результате установлено, что сорта озимой пшеницы характеризуются неодинаковыми свойствами накапливать белок в зерне. Высокой активностью накапливать белок при внесении удобрений характеризуется сорт Клавдия 2. Средней активностью сорта Безенчукская 380, Московская 56 и низкой Немчиновская 57, Скипетр и Фатинья. Внесение минеральных удобрений из расчета N16 P16 K16 при посеве осенью и N68 в подкормку весной способствует формированию зерна с более высоким содержанием белка у всех сортов озимой пшеницы.The main direction of improving the quality of grain is the cultivation of new varieties genetically predisposed to form high quality grain. At the same time, the genetic potential of varieties can only be realized under specific weather conditions and the application of cultivation techniques that favourably affect the growth and development of plants. In these studies, various conditions were created by changing plant nutritional regimes in order to determine the possibilities of varieties to form a grain crop with a high protein content. The purpose of the work was to evaluate and highlight varieties of winter wheat that can realize the potential of grain quality at various levels of intensification of mineral nutrition. To achieve the goal, a two-factor field experiment was carried out. Factor A - winter wheat varieties, factor B - levels of mineral nutrition. As a result, it was established that varieties of winter wheat were characterized by unequal properties to accumulate protein in grain. Variety Claudia 2 was characterized by high activity to accumulate protein when fertilizing. Bezenchukskaya 380, Moskovskaya 56 were characterized by medium activity and Nemchinovskaya 57, Scepter and Fatigna - by low. The application of mineral fertilizers at the rate of N16 P16 K16 during sowing in fall and N68 for top dressing in spring contributed to the formation of grain with a higher protein content in all varieties of winter wheat.

scholarly journals Interchangeability of genotypes and growth locations for high-quality, high-protein wheat production in Australia

2003 ◽  
Vol 54 (10) ◽  
pp. 987 ◽  
Author(s):  
J. H. Skerritt ◽  
R. H. Heywood ◽  
F. Ellison ◽  
S. J. Kammholz ◽  
H. M. Allen
Keyword(s):  
Protein Content ◽  
Allelic Variation ◽  
Grain Filling ◽  
Detailed Comparison ◽  
Wheat Varieties ◽  
Flour Milling ◽  
Dry Conditions ◽  
Southern Site ◽  
New Varieties ◽  
Comparable Quality

The aim of this study was to assess whether the recent finding that 4 Prime Hard wheat varieties grown at southern sites provided flour of comparable quality with that from northern sites is likely to be generally applicable to other varieties, as this is especially important as new varieties are developed. The grain, dough processing, and baking properties of samples from 4 sets of lines, each grown over 2 seasons at 2 northern and 2 southern sites, was assessed. The samples included 2 sets of doubled haploid lines (one derived from Hartog × Klasic, differing only at Glu-A3, and the other Hartog × CD-87, differing at 5 glutenin loci), and 2 sets of F8 crossbred lines (from Janz/Hartog and Janz*2/Dollarbird, permitting an additional comparison of effects of allelic variation at the Glu-D1 locus). Approximately similar grain protein contents were obtained at one pair of northern and southern sites (respectively Narrabri and Ariah Park, 12–14%) and a second pair of northern and southern sites (respectively Roma and Walpeup, 14–17%, although the latter was consistently higher). The results demonstrated that the grain, dough, and baking properties of the lines were broadly similar at each protein content, and that in general, grain from the southern sites had comparable quality characteristics with that from the northern sites. However, in 1997, the Walpeup southern site suffered very dry conditions late in grain filling, and several of the grain samples were of low size and poor flour milling extraction rate and colour. In 1998, wet conditions late in the season meant that the grain at Ariah Park was lower in protein content and doughs were of lower extensibility and produced depressed loaf volumes. The variation in glutenin subunit composition also permitted the conduct of a detailed comparison of allelic influences on flour processing and baking properties at 4 sites and in 4 backgrounds. This revealed significant effects of allelic variation at Glu-B1, Glu-D1, and Glu-B3 on dough properties, with the effect of Glu-B1 differing between sets of lines.

scholarly journals Effects of Boron Fertilization and Sowing Date on the Grain Protein Content of Wheat Varieties

2015 ◽  
Vol 6 (1) ◽  
pp. 41-45 ◽  
Author(s):  
JN Ferdoush ◽  
MM Rahman
Keyword(s):  
Protein Content ◽  
Cereal Crop ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Total N ◽  
Wheat Grains ◽  
Land Preparation ◽  
Sowing Dates ◽  
The World ◽  
Boron Fertilization

Wheat is the most important cereal crop and staple food of about two billion people around the world and contributes more calories and proteins to the world diet than any other cereal crop. Wheat grain quality is a function of grain composition, principally in proteins, which depends on the genotype and the environment. Protein content is a key quality factor that determines the suitability of wheat for a particular type of product as it affects other factors including mixing tolerance, loaf volume and water absorption capacity. The experiment was conducted at the Bangladesh Agricultural University farm during 2007 to 2010 to study the effects of boron fertilization and sowing dates on the Black point disease of wheat genotypes. The soil was silty loam in texture having pH 6.7, cation exchange capacity 12.6 me/100g soil, organic matter 1.9%, total N 0.09%, available P 7.3 ppm, exchangeable K 0.09 cmol kg-1, available S 12.4 ppm, available Zn 0.8 ppm and available B 0.19 ppm. The wheat varieties used in the experiment were Prodip, Shatabdi and Sourav. Boron was applied @ 0 and 1 kg ha-1 and sowing dates were 18 November, 28 November, 08 December and 18 December. The experiment was laid out in a split-split plot design with a distribution of sowing dates to the main plots, varieties to the sub-plots and boron treatment to the sub-sub plots. All the factors were replicated three times. The total amount TSP, MoP, gypsum and zinc oxide were applied during final land preparation. Nitrogen was applied @ 120 kg ha-1 from urea (46 % N), P @ 20 kg ha-1 from TSP (20 % P), K @ 60 kg ha-1 from MoP (50 % K), S @ 10 kg ha-1 from gypsum (18 % S) and Zn @ 1.5 kg ha-1 from ZnO (78 % Zn). Urea was applied in three equal splits - final land preparation and 30 and 45 days after sowing. Boric acid (17%B) was applied to the B treatment plots prior to sowing. The crop was irrigated 2 times- 21 days (crown root initiation) and 47 days (heading stage) of sowing. Soil samples were analyzed for texture, pH, OM, total N and available P, K, S, Zn, S and B contents. The data were analyzed statistically (Gomez and Gomez, 1984). Boron application exerted a significant increasing effect on the protein content of wheat grain. A. significant variation in the N and protein content of wheat grains was observed among the wheat varieties in both the years. The 28 November sowing recorded the maximum protein content in wheat grains while the minimum value was noted with the 18 December sowing in both the years.DOI: http://dx.doi.org/10.3329/jesnr.v6i1.22038 J. Environ. Sci. & Natural Resources, 6(1): 41-45 2013

scholarly journals Chemical composition of selected winter green pea (Pisum sativum L.) genotypes

2017 ◽  
Vol 82 (11) ◽  
pp. 1237-1246 ◽  
Author(s):  
Janko Cervenski ◽  
Dario Danojevic ◽  
Aleksandra Savic
Keyword(s):  
Nitrogen Content ◽  
Protein Content ◽  
Total Nitrogen ◽  
Oil Content ◽  
Starch Content ◽  
Ash Content ◽  
Total Nitrogen Content ◽  
Cellulose Content ◽  
Total Sugars ◽  
Fatty Oil

Breeding and selection of winter pea for seed quality is a serious challenge to every breeder. The result of breeding mainly depends on good knowledge of the genetic material. Chemical and technological analysis is necessary for an accurate determination of the following traits of technologically mature seed of the winter pea collection: protein content, total nitrogen content, total sugars content, starch content, fatty oil content, cellulose content, and ash content (g (100 g)-1). The protein content in the tested lines of pea was in the range 22.86?28.04 g (100 g)-1, the total nitrogen content 3.66?4.49 g (100 g)-1, total sugars content 10.30?14.67 g (100 g)-1, starch content 39.44?46.23 g (100 g)-1, fatty oil content 1.48?1.89 g (100 g)-1, cellulose content 8.79?10.28 g (100 g)-1 and ash content 3.08?3.67 g (100 g)-1. PCA analysis was used to identify the three components that collectively explained 81.59 % of the total variation. The first component was mainly defined by the ash and the total nitrogen, protein and cellulose contents. The second one, independent from the first one, was mainly correlated to the fatty oil and starch contents, while the third was defined by the content of total sugars.

scholarly journals Analysis of Chemical Characteristic of Casava Flour from Klenteng and Casessart (UJ5) Varieties

2018 ◽  
Vol 18 (1) ◽  
pp. 52
Author(s):  
Erliana Novitasari ◽  
Ratna Wylis Arief
Keyword(s):  
Protein Content ◽  
Starch Content ◽  
Chemical Characteristic ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Total Carbohydrate ◽  
Cassava Flour ◽  
Quality Requirements ◽  
Total Carbohydrate Content

The technology of cassava flour modification has been researched and developed. Biological change by using BIMO-CF containing lactic acid bacteria is a practical technology that is easy to apply in the production of cassava flour. This research was conducted from May until August 2017 at Agrosains Park Natar with the aim to know the chemical characteristics of cassava flour from Klenteng and Casessart varieties. Observation parameters included analysis of moisture content, ash content, fat content, protein content, fiber content, total carbohydrate content, starch content, HCN content, and white degree at THP Polytechnic State Laboratory of Lampung. The results showed that the highest yield was produced by cassava flour from casessart variety with the addition of BIMO-CF were 23.11%. The water content of cassava flour produced ranged between 8.02-9.19%, by the quality requirements of SNI. The lowest ash content was cassava flour from casessart variety (1.19%) without the addition of starter. The addition of starter increased the protein content of cassava flour both of Klenteng variety (0.47%) and Casessart variety (1.11%), decreasing the fiber content for Klenteng variety (0.67%) and Casessart variety (0.90%). The amount of fat contained in cassava flour produced ranged from 0.69 to 0.87%. Carbohydrate content (Klenteng variety was 88.49%, and Casessart variety was 87,69%) and starch content (Klenteng variety was 85,98%, and Casessart variety was 84,83%), cassava flour with the addition of starter higher than cassava flour without the addition of starter. All of the cassava flour produced has HCN levels below the maximum limit (0.0216-0.0293%), while the degree of white (> 80%) has not met the quality requirements of SNI.

scholarly journals New insights into the evolution of wheat avenin-like proteins in wild emmer wheat (Triticum dicoccoides)

2018 ◽  
Vol 115 (52) ◽  
pp. 13312-13317 ◽  
Author(s):  
Yujuan Zhang ◽  
Xin Hu ◽  
Shahidul Islam ◽  
Maoyun She ◽  
Yanchun Peng ◽  
...  
Keyword(s):  
Bread Wheat ◽  
Gene Diversity ◽  
Grain Filling ◽  
Triticum Dicoccoides ◽  
Wild Emmer Wheat ◽  
Emmer Wheat ◽  
Wild Emmer ◽  
Gene Transcript ◽  
Wheat Grain ◽  
Wheat Varieties

Fifteen full-length wheat grain avenin-like protein coding genes (TaALP) were identified on chromosome arms 7AS, 4AL, and 7DS of bread wheat with each containing five genes. Besides the a- and b-type ALPs, a c type was identified in the current paper. Both a and b types have two subunits, named x and y types. The five genes on each of the three chromosome arms consisted of two x-type genes, two y-type genes, and one c-type gene. The a-type genes were typically of 520 bp in length, whereas the b types were of 850 bp in length, and the c type was of 470 bp in length. The ALP gene transcript levels were significantly up-regulated in Blumeria graminis f. sp. tritici (Bgt)-infected wheat grain caryopsis at early grain filling. Wild emmer wheat [(WEW), Triticum dicoccoides] populations were focused on in our paper to identify allelic variations of ALP genes and to study the influence of natural selection on certain alleles. Consequently, 25 alleles were identified for TdALP-bx-7AS, 13 alleles were identified for TdALP-ax-7AS, 7 alleles were identified for TdALP-ay-7AS, and 4 alleles were identified for TdALP-ax-4AL. Correlation studies on TdALP gene diversity and ecological stresses suggested that environmental factors contribute to the ALP polymorphism formation in WEW. Many allelic variants of ALPs in the endosperm of WEW are not present in bread wheat and therefore could be utilized in breeding bread wheat varieties for better quality and elite plant defense characteristics.

scholarly journals Sorghum Grain Quality as Influenced by Plant Density, Nitrogen Nutrition and Cultivar

2021 ◽  
Author(s):  
J.A. Ajidahun ◽  
E.T. Sebetha
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Field Experiments ◽  
Plant Density ◽  
Nitrogen Nutrition ◽  
Starch Content ◽  
Ash Content ◽  
N Fertilizer ◽  
Sub Saharan Africa ◽  
Sorghum Grain

Background: Grain sorghum [Sorghum bicolor (L.) Moench] is a staple cereal crop in the semiarid regions of the world, notably in sub-Saharan Africa due to its ability to withstand drought. However, poor soil fertility is one factor that limits its production in small farmers’ fields. Methods: Field experiments were conducted at two locations in the North-West province of South Africa during the 2016/17 and 2017/18 planting seasons. The objective of this study was to determine the effects of plant density, nitrogen (N) fertilizer rates and cultivar on sorghum grain quality. Ash, fiber, oil, protein and starch content were analysed. Result: N fertilizer rate had a significant effect (P≤0.05) on sorghum ash content during the 2017/18 season. Sorghum without N application had significantly higher ash content (4.438%) than those fertilized with 100 and 150 kg N/ha. Cultivar had a significant effect (P less than 0.001) on protein content during the 2017/18 season. Sorghum cultivar PAN 8816 had a significantly higher protein content (8.87%) than PAN 8625. Location had a significant effect (P less than 0.001) on starch content during the 2016/17 season. Sorghum planted at Mafikeng had a significantly higher starch content (38.50%) than sorghum planted at Taung.

scholarly journals The content of basic elements in buckwheat flour as affected by varietal characteristics

2021 ◽  
Author(s):  
V. O. Prykhodko ◽  
S. M. Hromovyi ◽  
N. M. Svidelska ◽  
O. P. Bashkatova
Keyword(s):  
Protein Content ◽  
Vitamin K ◽  
Biochemical Composition ◽  
Starch Content ◽  
Significant Difference ◽  
Lower Protein ◽  
Integral Rate ◽  
Kjeldahl Method ◽  
The Difference

- Purpose. Determine the biochemical composition of buckwheat as affected by varietal characteristics. Methods. Humidity was determined by thermogravimetric method, protein content by the Kjeldahl method, carbohydrate content by sugar meter, ash content by burning in a muffle furnace, fat content by low-fat residue, vitamin content by liquid chromatography. Results. The biochemical composition of buckwheat grain varied significantly depending on the variety. Studies have shown that at a moisture content of 11.0–12.6%, the content of fiber, organic acids, ash, mono- and disaccharides and fat was the lowest. Thus, their content over varieties was 0.5–2.5%, 1.7–2.4, 1.5–2.5, 1.6–2.5 and 2.0–3.2%, respectively. Of the 17 varieties of buckwheat, only 4 had a significantly lower protein content (13.2–14.0%) compared to the standard variety ‘Ukrainka’. In other varieties, this figure varied from 16.3 to 18.5% or more, that is by 9–23% compared to the control. Buckwheat had the highest starch content of 57.2–62.0% depending on the variety. It should be noted that no significant difference was found between tall and dwarf varieties. Thus, the protein content in grain obtained from dwarf varieties varied from 16.5 to 17.2% while in tall ones from 13.2 to 18.5%. The content of vitamins in grain also varied depending on the variety from which it was obtained. The content of vitamin K was the lowest, 0.005–0.007 mg/100 g, the content of vitamins B2, B1, B5 and B6 varied from 0.12 to 0.42 mg/100 g of grain. The content of vitamin E and B3 was higher, 3.00–6.56 mg/100 g of grain, depending on the variety. The highest content of B4 was 50.0–54.3 mg/100 g of grain. It should be noted that the share of vitamin K in the total amount was the lowest (0.01%), the share of vitamins B2, B1, B5 and B6 ranged between 0.2 and 0.7%, E and B3 between 6.1 and 10.3%, and vitamin B4 between 80.3 and 85.9%. According to the content of vitamins, the difference between buckwheat varieties has not been found. The level of vitamins provides a determination of the integral rate of the product. It was found that 100 g of buckwheat provides the adult body with vitamin K by 4–7%, B5 – by 6–9, B4 – by 10–11, B2 – by 11–24, B1 – by 11–36, B6 – by 12–23, E – by 27–44, B3 – by 21–44% depending on the variety. Conclusions. As a result of research, it was found that the biochemical composition of grain varies significantly depending on the buckwheat variety. Buckwheat contains the most vitamins E (3.00–6.63 mg/100 g of cereal) and B4 (51.0–54.3 mg/100 g of cereal). It is determined that grain obtained from ‘Orlovskyi’, ‘Podilskyi’, ‘Yana’, ‘Sumchanka’, ‘Anisia’, ‘Krupnozelena’, ‘Skorostyhla 81’ and ‘Kvitnyk’ varieties have a high content of vitamins B2, B1, B6, E and B3 with an integrated rate of 16–44%. In addition, grain of these varieties contains 16.5–17.4% of protein.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

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