Valuable representative of Triticum polonicum L. for growing in Ukraine
DOI:
https://doi.org/10.30835/2413-7510.2022.271749Ключевые слова:
Triticum polonicum, performance, biometric and technological parameters, chemical composition, pasta qualityАннотация
Nowadays when agrarians reopen neglected and underutilized wheat species, Triticum polonicum is in the focus of researchers and breeders. However, being cultivated in different locations, a crop may change its technological and biochemical parameters. Given these considerations, we set a purpose to investigate features of T. polonicum grain grown in Ukraine.
Materials and methods. The analyses were carried out on Triticum polonicum var. pseudocompactum grown by traditional farming techniques. The protein content was determined by Kjeldahl digestion. The carotenoid level was spectrophotometrically assessed in acetone extracts. The total antioxidant activity was investigated by DPPH assay. Fatty acids were analyzed by gas chromatography. The test weight and vitreousness were evaluated in compliance with the State Standard of Ukraine. The grain hardness was determined on a YPD-300 hardness tester. Pasta was assessed in compliance with the methodical guidelines. Pasta color was evaluated by express-method. The weight increase index, volume increase index, water absorption index, yellowness index, and whiteness index were calculated.
Results and discussion. One thousand-kernel weight in Polish wheat was considerably higher than that in check cv. Spadshchyna (check durum wheat variety), though it did not reach the maximum because T. polonicum. There were upward trends in the kernel number and weight per plant in T. polonicum var. pseudocompactum in comparison with cv. Spadshchyna (though differences did not reach statistical significance) due to greater productive tillering capacity. The protein content in Polish wheat grain was much lower than some published data, but significantly higher than in the check durum wheat cultivar (17.6±0.8% vs. 12.7 ± 0.4%). The carotenoid content in Polish wheat grain was low (1.98±0.3 mg/kg), however the b* value (indicator of yellowness) for pasta was relatively high (15). The palmitic acid content in T. polonicum var. pseudocompactum grain was lower than in cv. Spadshchyna. The kernel hardness of 187 N means that T. polonicum var. pseudocompactum is closer to medium hard or even soft BREAD wheats than to durum wheat. Pasta from T. polonicum var. pseudocompactum can be classed as excellent by the cooking loss value of 5.79±0.16%. Through the lens of the WAI value (216 ± 4 g/100 g raw pasta), T. polonicum var. pseudocompactum pasta was also better than pasta from cv. Spadshchyna.
Conclusions. Being grown in Ukraine, T. polonicum var. pseudocompactum formed more kernels per spike than the check durum wheat cultivar and had a higher thousand-kernel weight than cv. Spadshchyna. It also showed high values of the kernel weight per spike and per plant. It can be a source of large seeds. The protein content in Polish wheat grain was higher than in cv. Spadshchyna, which makes it a source of high protein content. T. polonicum var. pseudocompactum is suitable for pasta industry and can be involved in hybridization as a source of some pasta quality indicators: its cooking loss was very low, b* value and YI were fairly high, and the WAI was low. At the same time, most of the other parameters were comparable to those of the check durum wheat cultivar; thus, crossing with T. polonicum var. pseudocompactum aimed at improving certain performance, technological and biochemical parameters is not expected to deteriorate major pasta scores or it may even enhance some of them.
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Copyright (c) 2023 L. I. Relina, L.A. Vecherska, T.A. Sheliakina, O.V. Golik, R.L. Bohuslavskyi, O.H. Suprun, O.V. Antsyferova
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