Investigation in Physically-Chemical Parameters of in Latvia Harvested Conventional and Organic Triticale Grains
Triticale is a manmade hybrid of wheat and rye that carries the A and B genome of durum wheat and the R genome of rye. In the scientific literature information about in Latvia harvested organic and conventional triticale grain physically-chemical composition was not found in general. Therefore, the main purpose of the current research was to investigate physically-chemical parameters of in Latvia harvested organic and convectional triticale grains. The research was accomplished on in Year 2012 from State Priekuli Plant Breeding Institute (Latvia) harvested organic and conventional triticale grains: “Dinaro”, “9403-97”, “9405-23” and “9402-3”. In the present research significant differences in chemical composition between organic and conventional triticale grains harvested in Latvia was found. It is necessary to mention that higher 1000 grain weight, bulk density and gluten index was obtained for conventional and organic triticale grain variety “9403-97”. However higher falling number, gluten and protein content was obtained for triticale grain variety “9405-23”.
[1] D. Topping (2007) “Cereal complex carbohydrates and their
contribution to human health”, Cereal Science, vol. 46, iss. 3,
pp. 220-229.
[2] A. Rakha, P. Åman, R. Andersson (2011) “Dietary fiber in triticale
grain: Variation in content, composition, and molecular weight
distribution of extractable components,” Cereal Science, vol. 54, iss. 3,
pp. 324-331.
[3] I. Nakurte , K. Klavins, I. Kirhnere, J. Namniece, L. Adlere,
J. Matvejevs, A. Kronberga, A. Kokare, V. Strazdina, L. Legzdina,
R. Muceniece (2012) “Discovery of lunasin peptide in triticale
(X Triticosecale Wittmack)”, Cereal Science, vol. 56, iss. 2,
pp. 510-514.
[4] V.M. Vaca-García, C.G. Martínez-Rueda, M.D. Mariezcurrena-Berasain,
A. Dominguez-Lopez (2011) “Functional properties of tortillas with
triticale flour as a partial substitute of nixtamalized corn flour”, LWT –
Food Science and Technology, vol. 44; iss. 6,
pp. 1383–1387.
[5] M. Shi-ming, J. Sauerborn (2006) “Review of history and recent
development of organic farming worldwide,” Agricultural Sciences in
China, vol. 5, iss. 3, pp. 169-178.
[6] I. Roschewitz, M. Hücker, T. Tscharntke, C. Thies (2005) “The
influence of landscape context and farming practices on parasitism of
cereal aphids,” Agriculture, Ecosystems & Environment, vol. 108,
iss. 3, pp. 218–227.
[7] J. Doltra, J.E. Olesen (2013) “The role of catch crops in the ecological
intensification of spring cereals in organic farming under Nordic
climate,” European Journal of Agronomy, vol. 44, pp. 98–108.
[8] C. Tu, F.J. Louws, N.G. Creamer, J.P. Mueller, C. Brownie, K. Fager,
M. Bell, S. Hu (2006) “Responses of soil microbial biomass and N
availability to transition strategies from conventional to organic farming
systems,” Agriculture, Ecosystems & Environment, vol. 113, iss. 1–4, pp.
206–215.
[9] H. Petterssona, L. Åberg (2003) “Near infrared spectroscopy for
determination of mycotoxins in cereals,” Food Control, vol. 14, iss. 4,
pp. 229–232.
[10] L. Xiang-Zheng, W. Jin, Z. Rong-Hua, R. Zheng-Long, J. Ji-Zeng
(2008) “Mining Favorable Alleles of QTLs Conferring Thousand-Grain
Weight from Synthetic Wheat,” Acta Agronomica Sinica, vol. 34,
iss. 11, pp. 1877–1884.
[11] M.J. Gooding, R.K. Uppal, M. Addisu, K.D. Harris, C. Uauy,
J.R. Simmonds, A.J. Murdoch (2012) “Reduced height alleles (Rht) and
Hagberg falling number of wheat,” Journal of Cereal Science, vol. 55,
iss. 3, pp. 305–311.
[12] M. Wanga, T. Vlieta, R.J Hamer (2004) “Evidence that pentosans and
xylanase affect the re-agglomeration of the gluten network,” Journal of
Cereal Science, vol. 39, iss. 3, May 2004, pp. 341–349.
[13] M. Sabovics, E. Straumite (2012) “Rheological properties of triticale
(Triticosecale Wittmack) flour blends dough,” Proceedings of Annual
18th International Scientific Conference Research for Rural
Development, vol. 1, pp. 143-148.
[14] A. Aguirre, R. Borneoa, A.E. León (2011) “Properties of triticale flour
protein based films,” LWT - Food Science and Technology, vol. 44,
iss. 9, pp. 1853–1858.
[15] A.L. Dennett, P.R. Schofielda, J.E. Roake, N.K. Howes, J. Chin (2009)
“Starch swelling power and amylose content of triticale and Triticum
timopheevii germplasm,” Journal of Cereal Science, vol. 49, iss. 3,
pp.393–397.
[16] The starch content of food (2001) Resource:
http://www.kickas.org/ubbthreads/ubbthreads.php?ubb=showflat&Num
ber=143543, source was used on 20.03.2013.
[17] P.R. Shewry (2007) “Improving the protein content and composition of
cereal grain,” Journal of Cereal Science, vol. 46, iss. 3, pp. 239–250.
[18] A.S. Turner, R.P. Bradburne, L. Fish, J.W. Snape (2004) “New
quantitative trait loci influencing grain texture and protein content in
bread wheat,” Journal of Cereal Science, vol. 40, iss. 1, pp. 51–60.
[19] Description and composition of rye and other cereals (2013) Resource:
http://virtual.vtt.fi/virtual/rye/chapter3b.htm, source was used on
20.03.2013.
[20] J.P. Ferrio, N. Alonso, J. Voltas, J.L. Araus (2006) “Grain weight
changes over time in ancient cereal crops: Potential roles of climate and
genetic improvement,” Journal of Cereal Science, vol. 44, iss. 3,
pp. 323–332.
[21] C.E. Davies, S.J. Tallon, N. Brown (2005) “Continuous monitoring of
bulk density and particle size in flowable powders and grains,” Chemical
Engineering Research and Design, vol. 83, iss. A7,
pp. 782–787.
[22] D.E. Briggs (1992) “Malts and malting,” Blackie academic &
Professional, Springer, pp. 339–340.
[23] L. Popper, W. Schafer, W. Freund (2006) “Future of flour. A
compendium of flour improvement,” AgriMedia GmbH, Germany,
419 p.
[24] D. Mares, K.Mrva (2008) “Late-maturity α-amylase: Low falling number
in wheat in the absence of preharvest sprouting,” Journal of Cereal
Science, vol. 47, iss. 1, pp. 6–17.
[25] C.L. German (2006) “Understanding the falling number wheat quality
test,” available on http://www.udel.edu/FREC/PUBS/ER06-02.pdf,
source was used on 20.03.2013.
[26] P. Martinek, M. Vinterová, I. Burešová, T. Vyhnánek (2008)
“Agronomic and quality characteristics of triticale (X Triticosecale
Wittmack) with HMW glutenin subunits 5+10,” Journal of Cereal
Science, vol. 47, iss. 1, pp. 68–78.
[27] P. Koehlera, R. Kieffera, H. Wieser (2010) “Effect of hydrostatic
pressure and temperature on the chemical and functional properties of
wheat gluten III. Studies on gluten films,” Journal of Cereal Science,
vol. 51, iss. 1, pp. 140–145.
[28] Baking of grain by gluten content (2011) Available on:
http://www.livestrong.com/article/518936-rankings-of-grain-by-glutencontent/,
source was used on 21.03.2013.
[29] R.J. Hamer, T.Van – Vliet (2001) “Understanding the structure an
properties of gluten: An overview”, In: Gluten 2000. Shewry P.R.,
Tatham A.S., eds. Bristol.
[30] S. Matz (1991) “The chemistry and technology of cereals as food and
feed,” Van Nostrand Reinhold, New York, pp. 26–212.
[31] D.J. Bonfila, E.S. Posner (2012) “Can bread wheat quality be determined
by gluten index?,” Journal of Cereal Science, vol. 56, iss. 2, pp. 115–
118.
[1] D. Topping (2007) “Cereal complex carbohydrates and their
contribution to human health”, Cereal Science, vol. 46, iss. 3,
pp. 220-229.
[2] A. Rakha, P. Åman, R. Andersson (2011) “Dietary fiber in triticale
grain: Variation in content, composition, and molecular weight
distribution of extractable components,” Cereal Science, vol. 54, iss. 3,
pp. 324-331.
[3] I. Nakurte , K. Klavins, I. Kirhnere, J. Namniece, L. Adlere,
J. Matvejevs, A. Kronberga, A. Kokare, V. Strazdina, L. Legzdina,
R. Muceniece (2012) “Discovery of lunasin peptide in triticale
(X Triticosecale Wittmack)”, Cereal Science, vol. 56, iss. 2,
pp. 510-514.
[4] V.M. Vaca-García, C.G. Martínez-Rueda, M.D. Mariezcurrena-Berasain,
A. Dominguez-Lopez (2011) “Functional properties of tortillas with
triticale flour as a partial substitute of nixtamalized corn flour”, LWT –
Food Science and Technology, vol. 44; iss. 6,
pp. 1383–1387.
[5] M. Shi-ming, J. Sauerborn (2006) “Review of history and recent
development of organic farming worldwide,” Agricultural Sciences in
China, vol. 5, iss. 3, pp. 169-178.
[6] I. Roschewitz, M. Hücker, T. Tscharntke, C. Thies (2005) “The
influence of landscape context and farming practices on parasitism of
cereal aphids,” Agriculture, Ecosystems & Environment, vol. 108,
iss. 3, pp. 218–227.
[7] J. Doltra, J.E. Olesen (2013) “The role of catch crops in the ecological
intensification of spring cereals in organic farming under Nordic
climate,” European Journal of Agronomy, vol. 44, pp. 98–108.
[8] C. Tu, F.J. Louws, N.G. Creamer, J.P. Mueller, C. Brownie, K. Fager,
M. Bell, S. Hu (2006) “Responses of soil microbial biomass and N
availability to transition strategies from conventional to organic farming
systems,” Agriculture, Ecosystems & Environment, vol. 113, iss. 1–4, pp.
206–215.
[9] H. Petterssona, L. Åberg (2003) “Near infrared spectroscopy for
determination of mycotoxins in cereals,” Food Control, vol. 14, iss. 4,
pp. 229–232.
[10] L. Xiang-Zheng, W. Jin, Z. Rong-Hua, R. Zheng-Long, J. Ji-Zeng
(2008) “Mining Favorable Alleles of QTLs Conferring Thousand-Grain
Weight from Synthetic Wheat,” Acta Agronomica Sinica, vol. 34,
iss. 11, pp. 1877–1884.
[11] M.J. Gooding, R.K. Uppal, M. Addisu, K.D. Harris, C. Uauy,
J.R. Simmonds, A.J. Murdoch (2012) “Reduced height alleles (Rht) and
Hagberg falling number of wheat,” Journal of Cereal Science, vol. 55,
iss. 3, pp. 305–311.
[12] M. Wanga, T. Vlieta, R.J Hamer (2004) “Evidence that pentosans and
xylanase affect the re-agglomeration of the gluten network,” Journal of
Cereal Science, vol. 39, iss. 3, May 2004, pp. 341–349.
[13] M. Sabovics, E. Straumite (2012) “Rheological properties of triticale
(Triticosecale Wittmack) flour blends dough,” Proceedings of Annual
18th International Scientific Conference Research for Rural
Development, vol. 1, pp. 143-148.
[14] A. Aguirre, R. Borneoa, A.E. León (2011) “Properties of triticale flour
protein based films,” LWT - Food Science and Technology, vol. 44,
iss. 9, pp. 1853–1858.
[15] A.L. Dennett, P.R. Schofielda, J.E. Roake, N.K. Howes, J. Chin (2009)
“Starch swelling power and amylose content of triticale and Triticum
timopheevii germplasm,” Journal of Cereal Science, vol. 49, iss. 3,
pp.393–397.
[16] The starch content of food (2001) Resource:
http://www.kickas.org/ubbthreads/ubbthreads.php?ubb=showflat&Num
ber=143543, source was used on 20.03.2013.
[17] P.R. Shewry (2007) “Improving the protein content and composition of
cereal grain,” Journal of Cereal Science, vol. 46, iss. 3, pp. 239–250.
[18] A.S. Turner, R.P. Bradburne, L. Fish, J.W. Snape (2004) “New
quantitative trait loci influencing grain texture and protein content in
bread wheat,” Journal of Cereal Science, vol. 40, iss. 1, pp. 51–60.
[19] Description and composition of rye and other cereals (2013) Resource:
http://virtual.vtt.fi/virtual/rye/chapter3b.htm, source was used on
20.03.2013.
[20] J.P. Ferrio, N. Alonso, J. Voltas, J.L. Araus (2006) “Grain weight
changes over time in ancient cereal crops: Potential roles of climate and
genetic improvement,” Journal of Cereal Science, vol. 44, iss. 3,
pp. 323–332.
[21] C.E. Davies, S.J. Tallon, N. Brown (2005) “Continuous monitoring of
bulk density and particle size in flowable powders and grains,” Chemical
Engineering Research and Design, vol. 83, iss. A7,
pp. 782–787.
[22] D.E. Briggs (1992) “Malts and malting,” Blackie academic &
Professional, Springer, pp. 339–340.
[23] L. Popper, W. Schafer, W. Freund (2006) “Future of flour. A
compendium of flour improvement,” AgriMedia GmbH, Germany,
419 p.
[24] D. Mares, K.Mrva (2008) “Late-maturity α-amylase: Low falling number
in wheat in the absence of preharvest sprouting,” Journal of Cereal
Science, vol. 47, iss. 1, pp. 6–17.
[25] C.L. German (2006) “Understanding the falling number wheat quality
test,” available on http://www.udel.edu/FREC/PUBS/ER06-02.pdf,
source was used on 20.03.2013.
[26] P. Martinek, M. Vinterová, I. Burešová, T. Vyhnánek (2008)
“Agronomic and quality characteristics of triticale (X Triticosecale
Wittmack) with HMW glutenin subunits 5+10,” Journal of Cereal
Science, vol. 47, iss. 1, pp. 68–78.
[27] P. Koehlera, R. Kieffera, H. Wieser (2010) “Effect of hydrostatic
pressure and temperature on the chemical and functional properties of
wheat gluten III. Studies on gluten films,” Journal of Cereal Science,
vol. 51, iss. 1, pp. 140–145.
[28] Baking of grain by gluten content (2011) Available on:
http://www.livestrong.com/article/518936-rankings-of-grain-by-glutencontent/,
source was used on 21.03.2013.
[29] R.J. Hamer, T.Van – Vliet (2001) “Understanding the structure an
properties of gluten: An overview”, In: Gluten 2000. Shewry P.R.,
Tatham A.S., eds. Bristol.
[30] S. Matz (1991) “The chemistry and technology of cereals as food and
feed,” Van Nostrand Reinhold, New York, pp. 26–212.
[31] D.J. Bonfila, E.S. Posner (2012) “Can bread wheat quality be determined
by gluten index?,” Journal of Cereal Science, vol. 56, iss. 2, pp. 115–
118.
@article{"International Journal of Biological, Life and Agricultural Sciences:65202", author = "Solvita Kalnina and Tatjana Rakcejeva and Daiga Kunkulberga and Anda Linina", title = "Investigation in Physically-Chemical Parameters of in Latvia Harvested Conventional and Organic Triticale Grains", abstract = "Triticale is a manmade hybrid of wheat and rye that carries the A and B genome of durum wheat and the R genome of rye. In the scientific literature information about in Latvia harvested organic and conventional triticale grain physically-chemical composition was not found in general. Therefore, the main purpose of the current research was to investigate physically-chemical parameters of in Latvia harvested organic and convectional triticale grains. The research was accomplished on in Year 2012 from State Priekuli Plant Breeding Institute (Latvia) harvested organic and conventional triticale grains: “Dinaro”, “9403-97”, “9405-23” and “9402-3”. In the present research significant differences in chemical composition between organic and conventional triticale grains harvested in Latvia was found. It is necessary to mention that higher 1000 grain weight, bulk density and gluten index was obtained for conventional and organic triticale grain variety “9403-97”. However higher falling number, gluten and protein content was obtained for triticale grain variety “9405-23”.
", keywords = "Physically-chemical parameters, technological properties, triticale grains. ", volume = "7", number = "9", pages = "928-5", }
