Composition, quality characteristics and microstructure of the grain Triticum dicoccum

Authors

  • Elena Kuznetsova Orel State University named after I. S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Industrial Chemistry and Biotechnology, 302026, Orel, Komsomolskaya street, 95, Russian Federation, Tel.:+79102661634 https://orcid.org/0000-0001-7165-3517
  • Lyudmila Shayapova Orel State University named after I. S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Industrial Chemistry and Biotechnology, 302020, Orel, Komsomolskaya street, 95, Russian Federation, Tel.: +79208063576
  • Elena Klimova Orel State University named ufter I. S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Industrial Chemistry and Biotechnology, 302026, Orel, Komsomolskaya street, 95 Russian Federation, Tel.: +79202879202 https://orcid.org/0000-0003-0074-8345
  • Gyunesh Nasrullaeva Azerbaijan State Economic University, Department of food technology AZ1001, Baku, ul. Istiglaliyat, 6, Tel.: +994503570737 https://orcid.org/0000-0002-2598-4742
  • Ján Brindza Slovak University of Agriculture in Nitra, Faculty of agrobiology and food resources, Institute of biological conservation and biosafety. Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414787
  • Maxim Stolyarov Russian Research Institute of Fruit Crop Breeding, 302530, Oryol region, Oryol district, Jilina village; post-graduate student, Orel State University named after I.S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Soil Science and Applied Biology, 302026, Orel, Komsomolskaya street, 95, Russian Federation, Tel.: +79102003697 https://orcid.org/0000-0003-4918-5336
  • Galina Zomiteva Orel State University named I. S. Turgeneva, Rectorate, vice-rector for organization and methodological works, 302026, Orel, Komsomolskaya street, 95, Russian Federation, Tel.: +79107484397 https://orcid.org/0000-0003-0707-6203
  • Tatyana Bychkova Orel State University named I. S. Turgeneva, Institute of Natural Sciences and Biotechnology, Department of Food Technology and Organization of Restaurant Business, 302026, Orel, Komsomolskaya street, 95, Russian Federation, Tel.:+79038824822
  • Vera Gavrilina Orel State University named after I. S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Industrial Chemistry and Biotechnology,302026, Orel, Komsomolskaya street, 95, Russian Federation, Tel.: +79102648466 https://orcid.org/0000-0001-7165-3517
  • Elena Kuznetsova Orel State University named after I. S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Industrial Chemistry and Biotechnology, 302026, Orel, Komsomolskaya street, 95, Russian Federation, Tel.: +79192022345

DOI:

https://doi.org/10.5219/1174

Keywords:

wheat, grain, composition, microstructure, antioxidant activity, technological properties

Abstract

The compositional and quality characteristics of two wheat varieties Triticum dicoccum (Triticum dicoccum var. dicoccum, Triticum dicoccum var. rufum) produced in the Republic of Azerbaijan have been tested and are relatively useful in assessing their applicability to bread production. The wheat species studied, Triticum dicoccum, were found to have a higher protein and cell content, as well as essential proteins of lysine, phenylalanine, leucine and isoleucine, methionine and valine, relative to Gorbustan wheat varieties. The chromatographic method was used to determine the carbohydrate composition of the Triticum dicoccum grain. The following redistribution of low molecular weight carbohydrate fractions is noted: the maltose content is higher, and galactose, glucose and fructose are much lower than those of the modern wheat variety Gorbustan. Such a distribution of carbohydrates can reduce the formation of toxic products when baking bread. In addition, the wheat grain Triticum dicoccum is characterized by a higher content of sterols, in particular β-sitosterol. The antioxidant activity expressed as percentage inhibition of DPPG free radicals in the Triticum dicoccum grain is twice as high as this indicator for wheat of the commercial variety Gorbustan. By scanning electron microscopy, it has been established that the microstructure of the grain surface and the cross section has varietal characteristics. Grain Triticum dicoccum var. rufum has a thicker shell, tighter and tighter, unlike the grain of Triticum dicoccum var. dicoccum. With all the benefits of the wheat grain Triticum dicoccum, its technological properties were even worse. But the use of technological methods to boost gluten will ensure the production of high-quality healthy bread from old wheat grain.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Abdel-Aal, E.-S. M., Hucl, P. 2002. Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products. Journal of Food Composition and Analysis, vol. 15, no. 6, p. 737-747. https://doi.org/10.1006/jfca.2002.1094 DOI: https://doi.org/10.1006/jfca.2002.1094

Buddrick, O., Jones, O. A. N., Cornell, H. J., Small, D. M. 2014. The influence offermentation processes and cereal grains in wholegrain bread on reducing phytate content. Journal of Cereal Science, vol. 59, no. 1, p. 3-8. https://doi.org/10.1016/j.jcs.2013.11.006 DOI: https://doi.org/10.1016/j.jcs.2013.11.006

Buvaneshwari, G., Yenagi, N. B., Hanchinal, R. R., Naik, R. K. 2003. Glycaemic responses to dicoccum products in the dietary management of diabetes. The Indian Journal of Nutrition and Dietetics, vol. 40, no. 10, p. 363-368.

Calzuola, I., Perni, S., Caprara, G. A. M., Gianfranceschi, G. L., Marsili, V. 2013. A comparative study of the antioxidant activity of rice, wheat and spelt. Progress in Nutrition, vol. 15, no. 3, p. 194-205.

Cubadda, R., Marconi, E. 1996. Technological and nutritional aspects in emmer and spelt. In: Padulosi S, Hammer K, Heller J. Hulled wheats, promoting the conservation and used of underutilized and neglected crops. Proceedings of the first international workshop on hulled Wheats. Rome, Italy : IPGRI, p. 203-211.

Čurná, V., Lacko-Bartošová, M. 2017. Chemical composition and nutritional value of emmer wheat (Triticum dicoccon schrank): A review. Journal of Central European Agriculture, vol. 18, no. 1, p. 117-134. https://doi.org/10.5513/JCEA01/18.1.1871 DOI: https://doi.org/10.5513/JCEA01/18.1.1871

Dhanavath, S., Prasada Rao, U. J. S. 2017. Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview. Journal of Food Science, vol. 82, no. 10, p. 2243-2250. https://doi.org/10.1111/1750-3841.13844 DOI: https://doi.org/10.1111/1750-3841.13844

Duchoňová, L., Šturdík, E. 2010. Cereals as basis of preventing nutrition against obesity. Potravinarstvo, vol. 4, no. 4, p. 6-15. https://doi.org/10.5219/76 DOI: https://doi.org/10.5219/76

Geisslitz, S., Wieser, H., Scherf, K. A., Koehler, P. 2018. Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn. Journal of Cereal Science, vol. 83, p. 204-212. https://doi.org/10.1016/j.jcs.2018.08.012 DOI: https://doi.org/10.1016/j.jcs.2018.08.012

Giambanelli, A., E. Ferioli, F., Koçaoglu, B., Jorjadze, M., Alexieva, I., Darbinyan, N., D'Antuono, L. F. 2013. A comparative study of bioactive compounds in primitive wheat populations from Italy, Turkey, Georgia, Bulgaria and Armenia. Journal of the Science of Food and Agriculture, vol. 93, no. 14, p. 3490-3501. https://doi.org/10.1002/jsfa.6326 DOI: https://doi.org/10.1002/jsfa.6326

Grela, E. R. 1996. Nutrient composition and content of antinutritional factors in spelt (Triticum spelta L) cultivars. Journal of the Science of Food and Agriculture, vol. 71, no. 3, p. 399-404. https://doi.org/10.1002/(SICI)1097-0010(199607)71:3<399::AID-JSFA609>3.3.CO;2-H DOI: https://doi.org/10.1002/(SICI)1097-0010(199607)71:3<399::AID-JSFA609>3.0.CO;2-Q

Hailu, F., Merker, A. 2008. Variation in gluten strength and yellow pigment in Ethiopian tetraploid wheat germplasm. Genetic Resources and Crop Evolution, vol. 55, no. 2, p. 277-285. https://doi.org/10.1007/s10722-007-9233-6 DOI: https://doi.org/10.1007/s10722-007-9233-6

Hanchinal, R. R., Yenagi, N. B., Bhuvaneswari, G., Math, K. K. 2005. Grain quality and value addition of emmer wheat. University of Agricultural Sciences Dharwad, p. 63.

Hejtmánková, K., Lachman, J., Hejtmánková, A., Pivec, V., Janovská, D. 2010. Tocols of selected spring wheat (Triticum aestivum L.), einkorn wheat (Triticum monococcum L.) and wild emmer (Triticum dicoccum Schuebl [Schrank]) varieties. Food Chemistry, vol. 123, no. 4, p. 1267-1274. https://doi.org/10.1016/j.foodchem.2010.05.064 DOI: https://doi.org/10.1016/j.foodchem.2010.05.064

Chatenoud, L., Tavani, A., La Vecchia, C., Jacobs, Jr. D. R., Negri, E., Levi, F., Franceschi, S. 1998. Whole grain food intake and cancer risk. International Journal of Cancer, vol. 77, no. 1, p. 24-28. https://doi.org/10.1002/(SICI)1097-0215(19980703)77:1<24::AID-IJC5>3.3.CO;2-0 DOI: https://doi.org/10.1002/(SICI)1097-0215(19980703)77:1<24::AID-IJC5>3.0.CO;2-1

Iafelice, G., Verardo, V., Marconi, E., Caboni, M. F. 2009. Characterization of total, free and esterified phytosterols in tetraploid and hexaploid wheats. Journal of Agricultural and Food Chemistry, vol. 57, no. 6, p. 2267-2273. https://doi.org/10.1021/jf803356a DOI: https://doi.org/10.1021/jf803356a

Ivanišová, E., Ondrejovič, M., Dráb, Š., Tokár, M. 2011. The evaluation of antioxidant activity of milling fractions of selected cereals grown in the year. Potravinarstvo, vol. 5, no. 4, p. 28-33. https://doi.org/10.5219/163 DOI: https://doi.org/10.5219/163

Kissing, L., Dyckb, K. E., Russellc, J., Clarkd, L., Hamelmane, J., Burns-Leaderf, S., Sendersg, S., Jonesh, J., Benschera, D., Davisa, M., Rothi, G., Zwingerj, S., Sorrellsa, M. E., Dawsonk, J. C. 2017. Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality. Journal of Cereal Science, vol. 74, p. 19-27. https://doi.org/10.1016/j.jcs.2016.12.010 DOI: https://doi.org/10.1016/j.jcs.2016.12.010

Konvalina, P., Capouchová, I., Stehno, Z., Moudrý, Jr., J., Moudrý, J. 2011. Composition of essential amino acids in emmer wheat landraces and old and modern varieties of bread wheat. Journal of Food, Agriculture and Environment, vol. 9, no. 3-4, p. 193-197.

Lachman, J., Orsák, M., Pivec, V., Jírů, K. 2012. Antioxidant activity of grain of einkorn (Triticum mono-coccum l.), emmer (Triticum dicoccum schuebl [schrank]) and spring wheat (Triticum aestivum l.) varieties. Plant, Soil and Environment, vol. 58, no. 1, p. 15-21. https://doi.org/10.17221/300/2011-PSE DOI: https://doi.org/10.17221/300/2011-PSE

Larsson, S. C., Giovannucci, E., Bergkvist, L., Wolk, A. 2005.Whole grain consumption and risk of colorectal cancer: A population-based cohort of 60 000 women. British Journal of Cancer, vol. 92, no. 9, p. 1803-1807. https://doi.org/10.1038/sj.bjc.6602543 DOI: https://doi.org/10.1038/sj.bjc.6602543

Longin, C. F. H., Ziegler, J., Schweiggert, R., Carle, R., Würschum, T. 2016. Comparative study of hulled (einkorn, emmer, and spelt) and naked wheats (durum and bread wheat): Agronomic performance and quality traits. Crop Science, vol. 56, no. 1, p. 302-311. https://doi.org/10.2135/cropsci2015.04.0242 DOI: https://doi.org/10.2135/cropsci2015.04.0242

Mohan, B. H., Malleshi, N. G. 2006. Characteristics of native and enzymatically hydrolyzed common wheat (Triticum aestivum) and dicoccum wheat (Triticum dicoccum) starches. European Food Research and Technology, vol. 223, no. 3, p. 355-361. https://doi.org/10.1007/s00217-005-0212-x DOI: https://doi.org/10.1007/s00217-005-0212-x

Montonen, J., Knekt, P., Järvinen, R., Aromaa, A., Reunanen, A. 2003. Whole-grain and fiber intake and the incidence of type 2 diabetes. American Journal of Clinical Nutrition, vol. 77, no. 3, p. 622-629. https://doi.org/10.1093/ajcn/77.3.622 DOI: https://doi.org/10.1093/ajcn/77.3.622

Petrenko, V., Spychaj, R., Prysiazhniuk, O., Sheiko, T., Khudolii, L. 2018. Evaluation of three wheat species (Triticum aestivum L., T. spelta L., T. dicoccum (Schrank) Schuebl) commonly used in organic cropping systems, considering selected parameters of technological quality. Romanian Agricultural Research, vol. 2018, no. 35, p. 255-264.

Piergiovanni, A. R., Laghetti, G., Perrino, P. 1996. Characteristics of meal from hulled wheats (Triticum dicoccum Schrank and T. spelta L.): an evaluation of selected accessions. Cereal Chemistry, vol. 73, no. 6, p. 732-735.

Serpen, A., Gökmen, V., Karagöz, A., Köksel, H. 2008. Phytochemical quantification and total antioxidant capacities of Emmer (Triticum dicoccon Schrank) and Einkorn (Triticum monococcum L.) wheat landraces. Journal of Agricultural and Food Chemistry, vol. 56, no. 16, p. 7285-7292. https://doi.org/10.1021/jf8010855 DOI: https://doi.org/10.1021/jf8010855

Shewry, P. R., Hey, S. 2015. Do "ancient" wheat species differ from modern bread wheat in their contents of bioactive components? Journal of Cereal Science, vol. 65, p. 236-243. https://doi.org/10.1016/j.jcs.2015.07.014 DOI: https://doi.org/10.1016/j.jcs.2015.07.014

Silva, В. A., Ferreres, F., Malva, J. O., Dias, A. C. P. 2005. Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts. Food Chemistry, vol. 90, no. 1-2, p. 157-167. https://doi.org/10.1016/j.foodchem.2004.03.049 DOI: https://doi.org/10.1016/j.foodchem.2004.03.049

Stehno, Z. 2007. Emmer wheat Rudico can extend the spectra of cultivated plants. Czech Journal of Genetics and Plant Breeding, vol. 43, no. 3, p. 113-115. https://doi.org/10.17221/2072-CJGPB DOI: https://doi.org/10.17221/2072-CJGPB

Verma, B., Hucl, P., Chibbar, R. N. 2009. Phenolic acid composition and antioxidant capacity of acid and alkali hydrolyzed wheat bran fractions. Food Chemistry, vol. 116, no. 4, p. 947-954. https://doi.org/10.1016/j.foodchem.2009.03.060 DOI: https://doi.org/10.1016/j.foodchem.2009.03.060

Vitaglione, P., Napolitano, A., Fogliano, V. 2008. Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut. Trends in Food Science and Technology, vol. 19, no. 9, p. 451-463. https://doi.org/10.1016/j.tifs.2008.02.005 DOI: https://doi.org/10.1016/j.tifs.2008.02.005

Wang, H., Xu, I. 2014. Influence factors on the formation of acrylamide in the chemical model amino acid / sugar. Journal of food and nutrition research, vol. 2, no. 7, p. 344-352. https://doi.org/10.12691/jfnr-2-7-3 DOI: https://doi.org/10.12691/jfnr-2-7-3

Yermakov, A. I. 1972. Methods for biochemical study of plants. Leningrad, Russia : Kolos, p. 456.

Zaharieva, M., Ayana, N. G., Al Hakimi, A., Misra, S.C., Monneveux, P. 2010. Cultivated emmer wheat (Triticum dicoccon Schrank), an old crop with promising future: a review. Genetic Resources and Crop Evolution, vol. 57, no. 6, p. 937-962. https://doi.org/10.1007/s10722-010-9572-6 DOI: https://doi.org/10.1007/s10722-010-9572-6

Žilić, S., Dodig, D., Basić, Z., Vančetović, J., Titan, P., Đurić, N., Tolimir, N. 2017. Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess., vol. 34, no. 5, p. 705-713. https://doi.org/10.1080/19440049.2017.1290281 DOI: https://doi.org/10.1080/19440049.2017.1290281

Published

2019-12-28

How to Cite

Kuznetsova, E., Shayapova, L., Klimova, E., Nasrullaeva, G., Brindza, J., Stolyarov, M., Zomiteva , G., Bychkova, T., Gavrilina, V., & Kuznetsova, E. (2019). Composition, quality characteristics and microstructure of the grain Triticum dicoccum. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 933–940. https://doi.org/10.5219/1174

Most read articles by the same author(s)

<< < 1 2 3 4 > >>