Technological Properties of Tritordeum Starch
Source abstract
Abstract
Tritordeum is a new promising cereal derived from wild barley and cultivated durum wheat; such a combination allowed for the transfer of some useful barley traits to the resulting hybrid. In the future, the importance of this cereal can increase, becoming a raw material for the production of various products, including starch. So far, tritordeum starch has attracted little interest from researchers, and therefore, an attempt was undertaken to investigate its properties. Its morphological features, chemical composition, thermal and pasting properties, particle size, and retrogradation kinetics were investigated. These properties were compared to other cereal starches. Tritordeum starch granules resembled wheat starch in shape, and they were characterized by a relatively small size and the highest lipid and non-starch material content among the investigated starches. Tritordeum starch’s pasting profile showed a unique character, resulting in high pasting temperature and low, but stable, hot paste viscosity. Also, its rate of retrogradation was the lowest, probably due to the high lipid content, and the retrogradation extent was restricted.
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Research context
OpenAlex topics: Food composition and properties
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 30-120 Kraków, Poland
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 30-120 Kraków, Poland
Funding
Ministry of Science and Higher Education Republic of Poland
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