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Belović M, Torbica A, Vujasinović V, Radivojević G, Perović L, Bokić J. Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products. FOOD SCI TECHNOL INT 2024:10820132241240329. [PMID: 38509828 DOI: 10.1177/10820132241240329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2024]
Abstract
High dietary fibre cookies were manufactured from non-wheat (triticale, spelt and rye) flours with apple, beetroot and pumpkin pomace powders added as natural colourants. Cookies were characterized by nutritional composition, colour, texture and sensory profile and subjected to a 2-month shelf-life study. Additionally, an acceptability study was done to determine consumers' acceptance of cookies. Cookies prepared from rye flour and pumpkin pomace, as well as cookies prepared from spelt flour and beetroot pomace, can be labelled as 'high fibre' (dietary fibre content of 8.90% and 7.09%, respectively), while cookies prepared from triticale flour and apple pomace can be labelled as a 'source of fibre' (dietary fibre content of 4.50%). No obvious trend in the colour of cookies was observed after storage at room temperature and 40 °C, indicating the stability of natural colourants. Hardness decrease was observed in all samples after storage; however, the acceptability study showed that consumers prefer softer cookies. Sensory analysis showed that there were no signs of rancidity in samples after storage. Although triticale flour and apple pomace sample received the highest liking scores for appearance, odour and taste, all samples had liking ratings higher than 4 (indifferent) and can be further modified to satisfy consumers' demands.
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Affiliation(s)
- Miona Belović
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | | | | | | | - Lidija Perović
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Jelena Bokić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
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Chen X, Yao C, Liu J, Liu J, Fang J, Deng H, Yao Q, Kang T, Guo X. Basic helix-loop-helix (bHLH) gene family in rye (Secale cereale L.): genome-wide identification, phylogeny, evolutionary expansion and expression analyses. BMC Genomics 2024; 25:67. [PMID: 38233751 PMCID: PMC10792839 DOI: 10.1186/s12864-023-09911-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 12/15/2023] [Indexed: 01/19/2024] Open
Abstract
BACKGROUND Rye (Secale cereale), one of the drought and cold-tolerant crops, is an important component of the Triticae Dumortier family of Gramineae plants. Basic helix-loop-helix (bHLH), an important family of transcription factors, has played pivotal roles in regulating numerous intriguing biological processes in plant development and abiotic stress responses. However, no systemic analysis of the bHLH transcription factor family has yet been reported in rye. RESULTS In this study, 220 bHLH genes in S. cereale (ScbHLHs) were identified and named based on the chromosomal location. The evolutionary relationships, classifications, gene structures, motif compositions, chromosome localization, and gene replication events in these ScbHLH genes are systematically analyzed. These 220 ScbHLH members are divided into 21 subfamilies and one unclassified gene. Throughout evolution, the subfamilies 5, 9, and 18 may have experienced stronger expansion. The segmental duplications may have contributed significantly to the expansion of the bHLH family. To systematically analyze the evolutionary relationships of the bHLH family in different plants, we constructed six comparative genomic maps of homologous genes between rye and different representative monocotyledonous and dicotyledonous plants. Finally, the gene expression response characteristics of 22 ScbHLH genes in various biological processes and stress responses were analyzed. Some candidate genes, such as ScbHLH11, ScbHLH48, and ScbHLH172, related to tissue developments and environmental stresses were screened. CONCLUSIONS The results indicate that these ScbHLH genes exhibit characteristic expression in different tissues, grain development stages, and stress treatments. These findings provided a basis for a comprehensive understanding of the bHLH family in rye.
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Affiliation(s)
- Xingyu Chen
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Caimei Yao
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Jiahao Liu
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Jintao Liu
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Jingmei Fang
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Hong Deng
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Qian Yao
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Tairan Kang
- School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, PR China.
| | - Xiaoqiang Guo
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China.
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Torbica A, Vujasinović V, Radosavljević M, Radivojević G, Milovanović I. FODMAPs-Unknowns for Consumers: First Survey in Serbia. Nutrients 2023; 15:4693. [PMID: 37960346 PMCID: PMC10648408 DOI: 10.3390/nu15214693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 10/20/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
According to unofficial data, every fifth person in Serbia suffers from some form of irritable bowel syndrome (IBS). Compounds classified as FODMAPs (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) are newly found potential triggers of IBS and a number of associated gastrointestinal disorders. Cereals, predominantly in their wholegrain form, represent the key contributors to the high contents of FODMAPs in wholegrain (high-fiber) bakery products. The current work was structured in a way to systematically evaluate the consumer's knowledge and preferences toward wholegrain and low-FODMAP bakery products. The questionnaire was filled out by 725 respondents, aged from 18 to 86 years. They were informed about the aim of the research and management of anonymous data. The present study is the first detailed survey in this region of Europe, aiming to improve the familiarity with and attitude toward FODMAPs and a low-FODMAP diet by analyzing the different dietary habits regarding wholegrain-cereal-based products among consumers of various ages, genders, places of residence, and education. The results suggest that the respondents are, to some degree, aware of the health benefits of consuming foods with high fiber content while indicating a low level of knowledge about FODMAP compounds and connected topics. Education about contemporary scientific findings and the potentially harmful effects of consuming FODMAP compounds for a population with gastrointestinal disorders and diseases will be imperative in the future.
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Affiliation(s)
- Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21102 Novi Sad, Serbia
| | - Vesna Vujasinović
- Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia; (V.V.); (G.R.)
| | - Miloš Radosavljević
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21102 Novi Sad, Serbia;
| | - Goran Radivojević
- Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia; (V.V.); (G.R.)
| | - Ilija Milovanović
- Faculty of Philosophy, University of Novi Sad, Dr Zorana Đinđića 2, 21102 Novi Sad, Serbia;
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Ciesarová Z, Kukurová K, Jelemenská V, Horváthová J, Kubincová J, Belović M, Torbica A. Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits. Foods 2023; 12:3170. [PMID: 37685103 PMCID: PMC10486749 DOI: 10.3390/foods12173170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/15/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
Sea buckthorn pomace is a by-product of juice production, which is still rich in bioactive compounds. After drying, the pomace can be effectively used as a valuable addition to bakery products supporting their nutritional value. However, due to the high content of the amino acid asparagine in sea buckthorn, this promising material contributes to the undesirable formation of acrylamide. To reduce the risk from this potentially carcinogenic compound, enzymatic treatment of sea buckthorn with asparaginase was applied, which resulted in a substantial reduction of asparagine content from 1834 mg/kg in untreated dried sea buckthorn pomace to 89 mg/kg in enzymatically treated dried sea buckthorn pomace. 10% substitution of wholegrain cereal flour with enzymatically treated sea buckthorn pomace powder in rye and triticale biscuits resulted in a 35% reduction in acrylamide content, in the case of wholegrain wheat biscuits up to a 64% reduction, compared to biscuits with untreated sea buckthorn pomace powder. This study confirmed that treating fruit with asparaginase is an effective way to reduce health risk caused by acrylamide in biscuits enriched with nutritionally valuable fruit pomace.
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Affiliation(s)
- Zuzana Ciesarová
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Kristína Kukurová
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Viera Jelemenská
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Jana Horváthová
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Janka Kubincová
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Miona Belović
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.B.); (A.T.)
| | - Aleksandra Torbica
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.B.); (A.T.)
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Robles-Plata VT, Serna Saldivar S, de Dios Figueroa-Cárdenas J, Rooney WL, Dávila-Vega JP, Chuck-Hernández C, Escalante-Aburto A. Biophysical, Nutraceutical, and Technofunctional Features of Specialty Cereals: Pigmented Popcorn and Sorghum. Foods 2023; 12:2301. [PMID: 37372516 DOI: 10.3390/foods12122301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/29/2023] [Accepted: 06/04/2023] [Indexed: 06/29/2023] Open
Abstract
Different pigmented corn and sorghum types were evaluated to characterize their biophysical, nutraceutical, and technofunctional properties for the first time. Commercially pigmented (blue, purple, red, black, and yellow) popcorn (Zea mays var. everta) and sorghum (Sorghum bicolor L.) of yellow and red colors were analyzed. Biophysical and proximal analyses were performed using official methods. The nutraceutical profile included the total phenolic and anthocyanin content. In addition, rheological, structural, and morphological studies were conducted. The results demonstrated significant differences between the popcorn samples and grain types, especially in terms of their biophysical and proximate features. The nutraceutical profile revealed that these specialty grains contained higher concentrations of antioxidant compounds (up to 3-fold when compared with the other grains). The rheological analysis demonstrated that sorghum grains developed higher peak viscosities than popcorn. According to the structural assessments, the type A pattern displayed peaks at the interplanar spaces corresponding to the crystalline and amorphous regions in all the samples. The data obtained in this study provides a base to further investigate the products obtained using these biomaterials.
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Affiliation(s)
| | - Sergio Serna Saldivar
- Tecnologico de Monterrey, Centro de Investigación y Desarrollo de Protenas (CIDPRO), Monterrey 64849, Mexico
| | | | - William L Rooney
- Department of Soil and Crop Sciences, Texas A&M University, College Station, TX 77843, USA
| | - Juan Pablo Dávila-Vega
- Tecnologico de Monterrey, Centro de Investigación y Desarrollo de Protenas (CIDPRO), Monterrey 64849, Mexico
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Dega V, Barbhai MD. Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review. Front Nutr 2023; 10:1162462. [PMID: 37153914 PMCID: PMC10160467 DOI: 10.3389/fnut.2023.1162462] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 03/27/2023] [Indexed: 05/10/2023] Open
Abstract
Rising incidences of life-style disorders like obesity, diabetes and cardiovascular diseases are a matter of concern coupled with escalated consumption of highly refined and high energy foods with low nutrient density. Food choices of consumers have witnessed significant changes globally with rising preference to highly processed palatable foods. Thus, it calls food scientists, researchers and nutritionists' attention towards developing and promoting pleasant-tasting yet healthy foods with added nutritional benefits. This review highlights selected underutilized and novel ingredients from different food sources and their by-products that are gaining popularity because of their nutrient density, that can be employed to improve the nutritional quality of conventionally available empty-calorie foods. It also emphasizes on the therapeutic benefits of foods developed from these understudied grains, nuts, processing by-products of grains, fruits- and vegetable-byproducts and nutraceutical starches. This review aims to draw attention of food scientists and industrialists towards popularizing the utilization of these unconventional, yet nutrient rich foods sources in improving the nutritional profile of the conventional foods lacking in nutrient density.
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7
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Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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8
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The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02936-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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9
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Torbica A, Radosavljević M, Belović M, Tamilselvan T, Prabhasankar P. Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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10
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Torbica A, Radosavljević M, Belović M, Djukić N, Marković S. Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread. Carbohydr Polym 2022; 290:119470. [DOI: 10.1016/j.carbpol.2022.119470] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 04/05/2022] [Accepted: 04/05/2022] [Indexed: 11/30/2022]
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11
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Molfetta M, Morais EG, Barreira L, Bruno GL, Porcelli F, Dugat-Bony E, Bonnarme P, Minervini F. Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation. Foods 2022; 11:2065. [PMID: 35885308 PMCID: PMC9319875 DOI: 10.3390/foods11142065] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/29/2022] [Accepted: 07/08/2022] [Indexed: 12/29/2022] Open
Abstract
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.
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Affiliation(s)
- Mariagrazia Molfetta
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Etiele G. Morais
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Luisa Barreira
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Giovanni Luigi Bruno
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Francesco Porcelli
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Eric Dugat-Bony
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Pascal Bonnarme
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Fabio Minervini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
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12
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Elliott H, Woods P, Green BD, Nugent AP. Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes? NUTR BULL 2022; 47:138-156. [DOI: 10.1111/nbu.12549] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/07/2022] [Accepted: 03/23/2022] [Indexed: 01/08/2023]
Affiliation(s)
- Hannah Elliott
- Linwoods Health Foods Co. Armagh UK
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
| | | | - Brian D. Green
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
| | - Anne P. Nugent
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
- School of Agriculture and Food Sciences Institute of Food and Health University College Dublin Dublin Ireland
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13
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Tang Y, Li S, Yan J, Peng Y, Weng W, Yao X, Gao A, Cheng J, Ruan J, Xu B. Bioactive Components and Health Functions of Oat. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2029477] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Yong Tang
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Shijuan Li
- College of Plant Protection, Gansu Agricultural University, Lanzhou, P. R. China
| | - Jun Yan
- Key Laboratory of Coarse Cereal Processing in Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Yan Peng
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Wenfeng Weng
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Xin Yao
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Anjing Gao
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Jianping Cheng
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Jingjun Ruan
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Bingliang Xu
- College of Plant Protection, Gansu Agricultural University, Lanzhou, P. R. China
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14
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Havrlentová M, Šliková S, Gregusová V, Kovácsová B, Lančaričová A, Nemeček P, Hendrichová J, Hozlár P. The Influence of Artificial Fusarium Infection on Oat Grain Quality. Microorganisms 2021; 9:2108. [PMID: 34683429 PMCID: PMC8538375 DOI: 10.3390/microorganisms9102108] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 09/29/2021] [Accepted: 10/04/2021] [Indexed: 11/16/2022] Open
Abstract
Adverse environmental conditions, such as various biotic and abiotic stresses, are the primary reason for decreased crop productivity. Oat, as one of the world's major crops, is an important cereal in human nutrition. The aim of this work was to analyze the effect of inoculation with two species of the genus Fusarium on the selected qualitative parameters of oat grain intended for the food industry. Artificial inoculation caused a statistically significant decrease in the content of starch, oleic, linoleic, and α-linolenic acids in oat grains compared to the control. Moreover, artificial inoculation had no statistically significant effect on the content of β-D-glucans, total dietary fiber, total lipids, palmitic, stearic, and cis-vaccenic acids. An increase in the content of polyunsaturated fatty acids in oat grains was observed after inoculation. The most important indicator of Fusarium infection was the presence of the mycotoxin deoxynivalenol in the grain. The content of β-D-glucans, as a possible protective barrier in the cell wall, did not have a statistically significant effect on the inoculation manifestation in the grain.
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Affiliation(s)
- Michaela Havrlentová
- Department of Biotechnologies, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia; (V.G.); (B.K.)
- National Agricultural and Food Centre, Research Institute of Plant Production in Piešťany, 921 68 Piešťany, Slovakia; (S.Š.); (A.L.); (J.H.)
| | - Svetlana Šliková
- National Agricultural and Food Centre, Research Institute of Plant Production in Piešťany, 921 68 Piešťany, Slovakia; (S.Š.); (A.L.); (J.H.)
| | - Veronika Gregusová
- Department of Biotechnologies, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia; (V.G.); (B.K.)
| | - Bernadett Kovácsová
- Department of Biotechnologies, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia; (V.G.); (B.K.)
| | - Andrea Lančaričová
- National Agricultural and Food Centre, Research Institute of Plant Production in Piešťany, 921 68 Piešťany, Slovakia; (S.Š.); (A.L.); (J.H.)
| | - Peter Nemeček
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia;
| | - Jana Hendrichová
- National Agricultural and Food Centre, Research Institute of Plant Production in Piešťany, 921 68 Piešťany, Slovakia; (S.Š.); (A.L.); (J.H.)
| | - Peter Hozlár
- National Agricultural and Food Centre, Research Institute of Plant Production in Piešťany, Research and Breeding Station at Vígľaš-Pstruša, 962 12 Pstruša, Slovakia;
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15
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Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03729-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AbstractThe chemical composition of 4 spring wheat species was analyzed: einkorn (Triticum monococcum) (local cv.), emmer (Triticum dicoccon) (Lamella cv.), spelt (Triticum spelta) (Wirtas cv.), and common wheat (Triticum aestivum) (Rospuda cv.). Mean emmer and einkorn yield was significantly lower than that of common wheat. The analyses of the wheat grain included the content of total protein, crude ash, crude fat, crude fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, manganese, and zinc. The grains of the tested ancient wheats were richer in protein, lipids, crude fibre, and crude ash than the common wheat grains. The significantly highest levels of crude protein, ether extract, and crude ash were found in einkorn. As the protein concentration in the grain increased, the calcium, magnesium, and potassium levels increased, and the zinc and manganese levels decreased. Genotypic differences between the studied wheats were reflected in the concentrations of the minerals and nutrients, an observation which can be useful in further cross-linkage studies. Dough made from common wheat and spelt flour showed better performance quality classifying it to be used for bread production. In turn, flour from emmer and einkorn wheat may be intended for pastry products, due to short dough development time and constancy as well as high softening.
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