Izvorni znanstveni članak
Effect of Hydrothermal Treatment on the Improvement of Wheat and Triticale Grain Properties
Ana Matin
; University of Zagreb Faculty of Agriculture, Croatia
Mateja Grubor
orcid.org/0000-0001-6374-5753
; University of Zagreb Faculty of Agriculture, Croatia
Natalija Ostroški
; University of Zagreb Faculty of Agriculture, Croatia
Vanja Jurišić
; University of Zagreb Faculty of Agriculture, Croatia
Nikola Bilandžija
; University of Zagreb Faculty of Agriculture, Croatia
Mislav Kontek
; University of Zagreb Faculty of Agriculture, Croatia
Zvonimir Zdunić
; Agricultural Institute Osijek, Osijek, Croatia
Tajana Krička
; University of Zagreb Faculty of Agriculture, Croatia
Sažetak
Since ancient times, grain has been used for human consumption and feeding of animals.
In post-harvest cereal technology, it is important to process and store the grain well, in
order to maintain quality until use. In the process of grain processing, the most important
is hydrothermal processing. When processing grain for human consumption and animal
nutrition, a hydrothermal steaming process is used, the so-called "cooking", which is a
technological process of grain treatment with the aim of gelatinizing starch, i.e., to improve
the nutritional properties and better digestibility of grain. This research presents the results of
changes in the nutritional properties of wheat grains of two cultivars, Kraljica and Srpanjka,
and on two cultivars of triticale, Goran and Ranko. The thermal treatment by convection
drying was performed at (50°C, 60°C and 70°C), as well as the cooking process in a period of
10 and 15 minutes at a pressure of 0.5 bar. In the drying process, the Srpanjka variety released
water faster than other investigated samples at all temperatures. From all the obtained results,
it can be concluded that the hydrothermal treatment leads to a change in the nutritional
properties of wheat and triticale, or to a change in the content of ash, fat and starch in the
grain.
Ključne riječi
wheat, triticale, drying, steaming, nutritional values
Hrčak ID:
263054
URI
Datum izdavanja:
30.9.2021.
Posjeta: 555 *