NUTRITIONAL AND PROCESSING QUALITIES OF DICOCCUM (Triticnm dicoccum Schrank, Suhulb) WHEAT VARIETIES
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Date
2001-08-10
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE
Abstract
Interest towards utilization of hulled dicoccum wheat has been increased in
agriculture due to the low input techniques used for their management. Since
quality is the most important criterion in the promotion of dicoccum wheat
genotypes, eight dicoccum wheat varieties along with one each check varieties of
durum and bread wheat were studied for nutritional, technological and therapeutic
qualities for gainful utilization. Physico-chemical, carbohydrate profile, in-vitro
protein and carbohydrate digestibility were analyzed by standard procedures.
Fractionation of glutenin and gliadin proteins was carried out by sodium dodecyl
sulfate Polyacrylamide gel electrophoresis. Varieties were also evaluated for
nulling, bulgurisation, popping, baking, pasta making and extrusion qualities.
Glyce-rmc mdex of dhalia and semolina of commercially available dicoccum
wheat, DDK-1001 was determined to assess the therapeutic quality. Visual
obsemtion revealed that almost all the dicoccum wheats were reddish in colour
and elongated with pointed ends. Thousand Kernel Weight of dicoccum wheats
was lower than durum wheat. The hardness values of dicoccum wheats were
ranged from 3.19 to 6.60 kg/grain.Nutritionally, dicoccum wheats were rich in
protem, total sugar and dietary fibre contents and good source of ash andP-carotene contents. Dietary fibre and low carbohydrate digestibility were the
contributing factors for low glycemic index of dicoccum wheat products. Good
semolina milling potential of dicoccum wheats and good cooking qualities were
found to be highly suitable for preparation of pasta products and extrudates. y-45
gliadin band was the contributing factor for better pasta quality. Dicoccum wheats
also showed a good popping quality. Bulgurisation was the most suitable
processing method for dicoccum wheats as it improved the milling, popping and
cooking qualities. Dicoccum wheats showed potential for bread making quality
due to the presence of 1. 1 and 7+8 glutenin bands. Nutritionally superior and
good processing potential dicoccum wheat varieties were DDK-1001, DDK-1016,
DDK-1009, NP-200 and 278-13.
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