Physico-chemical and nutritional characteristics of durum wheat varieties and their utilization in product development
Loading...
Date
2016
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU
Abstract
In the present study, four durum wheat varieties namely WH 896, WH 912, WHD 943 and
WHD 948 were examined for their physico-chemical and nutritional characteristics. Results showed
that among the studied durum wheat varieties, WH 912 had significantly higher values of damage
starch, sedimentation value, water absorption capacity, dry gluten and glutenin fraction, while variety
WHD 948 had significantly higher values of 1000-kernel weight, grain hardness, crude protein and ash
content. Significant variation was observed in contents of crude protein, fat, crude fibre, ash, sugars,
starch, total and available Ca, Fe, Zn, in vitroprotein and starch digestibility, total lysine, phytic acid
and polyphenols of four durum wheat varieties. Bread and pasta (noodles, macroni and spaghetti) were
made from the flour of all durum wheat varieties. The developed products were evaluated for their
physical and organoleptic characteristics. Bread made from WH 912 variety had significantly higher
loaf volume and lower loaf weight as compared to bread made from other three durum wheat varieties.
Sensory results also showed that bread made from WH912 variety found most acceptable in terms of
all sensory characteristics. In pasta products, noodles, macroni and spaghetti made from WHD 948
variety had significantly higher values of bulk density, swelling index, water uptake and lower cooking
time as compared to others. Sensory results also showed that pasta products from WHD 948 variety
were found most acceptable in terms of all sensory characteristics i.e. in the category of ‘liked very
much’. Total lysine and proximate composition of these products did not differ significantly. The most
acceptable all the four products were selected for further storage studies. Bread at room temperature as
well as at refrigeration temperature found acceptable up to 2nd day of storage i.e. in the category of
‘liked moderately’. However, onwards 2nd day, mean score of overall acceptability of bread was found
in the category of ‘liked slightly’. Noodles, macroni and spaghetti were found acceptable up to 45 days
of storage i.e. in the category of ‘liked moderately’. However, up to 45th days of storage, mean scoreof
overall acceptability of pasta was found in the category of ‘liked moderately’. Fat acidity content
increased on increasing the storage period in all the products but within the acceptable limit.
Description
Keywords
Biological phenomena, Area, Economics, Demand, Vegetables, Marketing, Productivity, Biological development, Potatoes, Onions