The Experts below are selected from a list of 144 Experts worldwide ranked by ideXlab platform
Alicia Aguirre - One of the best experts on this subject based on the ideXlab platform.
-
active packaging from Triticale Flour films for prolonging storage life of cherry tomato
Food Packaging and Shelf Life, 2020Co-Authors: Lucia Araguez, Andres Colombo, Rafael Borneo, Alicia AguirreAbstract:Abstract Activated packaging boxes with Triticale films containing KMnO4 were prepared. The effects of the incorporation of KMnO4 and the storage time on the properties (X-ray photoelectron spectroscopy- XPS, color, water vapor permeability and mechanical) of Triticale films were studied. Cherry tomatoes were packed in open, control and activated boxes at different temperatures during 20 days. Changes in firmness, weight loss, total soluble solid and pH of the tomatoes were monitored. Tomatoes in active packaging boxes showed lower quality changes, lower weight loss and higher firmness during storage than those in control and open boxes. XPS and color of films confirm the oxidation of ethylene by KMnO4 and the reduction of Mn+7 to Mn+4 in activated Triticale Flour films. The results suggested that over 20 days of storage the activated film exhibited a continuing ethylene oxidation activity and consequently delayed the ripening process and changes in the quality of the tomatoes.
-
Storage and preservation of dry pasta into biodegradable packaging made from Triticale Flour
Journal of Food Science and Technology, 2019Co-Authors: Carolina Aranibar, Florencia Pedrotti, Mariela Archilla, Carolina Vázquez, Rafael Borneo, Alicia AguirreAbstract:We studied the quality of dry pasta packaged and stored for 45 days in biodegradable bags made from Triticale Flour films. Results were compared with the quality of pasta packaged in commercial bags. Characterization of films and technologic and microbiological quality of pasta were performed. Biodegradable bags presented adequate properties during storage. There was no microbiological growth or differences in moisture and breaking force of dry pasta within both types of packaging during storage. Cooking quality of pasta was not affected by the type of packaging or storage time. We also studied the antioxidant capacity of pasta enriched with partially-deoiled-chia Flour during storage in both types of packaging. A decrease in the antioxidant activity measured by ABTS assay was found at 45 days of storage in pasta packaged in biodegradable bags. Nevertheless, the total phenolic content and the antioxidant activity evaluated by FRAP method did not change significantly with time or type of packaging.
-
Triticale Flour films added with bacteriocin like substance blis for active food packaging applications
Food Packaging and Shelf Life, 2019Co-Authors: Emiliano Salvucci, Rafael Borneo, Mariana Rossi, Andres Colombo, Gabriela T Perez, Alicia AguirreAbstract:Abstract Active Triticale Flour films were obtained by adding bacteriocin-like substances (BLIS) produced by Enterococcus faecium ES216 with antimicrobial activity against Listeria innocua ATCC33090. Active and control films were characterized. The incorporation of the active fractions did not significantly affect the density, moisture content, water vapor permeability and puncture strength of films. Solubility, color and opacity were dependent on the fraction incorporated into the films. Activated films maintain the antilisterial activity until 45 days of evaluation. Also, active and control Triticale films were used to obtain heat-sealed pouches to package inoculated cheese slices under controlled conditions. Active Triticale packaging could reduce the counts of Listeria in 3 log comparing to control after 15 days of storage. These results suggest that Triticale Flour films activated with this BLIS could provide an alternative strategy for active food packaging applications.
-
new films based on Triticale Flour properties and effects of storage time
Journal of Cereal Science, 2016Co-Authors: Alicia Aguirre, Rafael Borneo, Natalia AlbaAbstract:In this study, new films based on Triticale Flour were prepared by using the casting technique. Colour, microstructure, mechanical, physicochemical and water vapour barrier properties were determined. Triticale Flour films were aged up to 60 days at 52% relative humidity and 25 °C. The influence of storage time on functional properties was also studied. All films presented high (from 84.01 to 85.21) lightness values (L*). Results showed that during storage the values of permeability of the films did not change significantly. Tensile strength, elastic modulus of Young and puncture force values increased and the percent of elongation at break decreased towards the last days of storage. Analysis of SEM images of films showed the appearance of small cracks at 60 days of storage. After 45 days of storage, Triticale Flour films maintained acceptable functional properties. In conclusion, films based on Triticale Flour showed properties that make them a substantial potential to be incorporated in food packaging applications.
-
Biodegradable films obtained from Triticale (x Triticosecale Wittmack) Flour activated with natamycin for cheese packaging
Food Packaging and Shelf Life, 2016Co-Authors: Viviana Romero, Nancy Passalacqua, Rafael Borneo, Alicia AguirreAbstract:The objective of this study was to investigate the properties of films made from Triticale Flour activated with natamycin for cheese packaging. Films control and with different concentration of natamycin were prepared. Moisture content, water solubility, color, puncture test, water vapor permeability and microstructure of films and diffusion coefficients of natamycin were determined. The addition of natamycin reduced solubility values and water permeability, increases L*, b* and ΔE, whereas it did not significantly affect the moisture content of the films or puncture force. The analysis of the microstructure indicated that natamycin was incorporated homogenously onto the films. The diffusional exponents were between 0.5 and 1 (non-fickian diffusion). The antifungal activity of the active Triticale Flour films against Candida albicans and Aspergillus niger were demonstrated by agar diffusion test. In the case of C. albicans the zone of inhibition was greater at higher concentrations, while against A. niger there were no significant differences. In addition, we studied the performance of active films through testing soft cheese, covered partly with control and activated films and stored 14 days at 4 °C and at room temperature. Visual inspection showed growth of mold on cheese surfaces that were not covered and on the coated with film control, while those covered with activated films did not show mold growth. In conclusion, the addition of natamycin to Triticale Flour films allows obtaining a material suitable for use in food packaging as active container of cheese to inhibit deterioration.
Rafael Borneo - One of the best experts on this subject based on the ideXlab platform.
-
active packaging from Triticale Flour films for prolonging storage life of cherry tomato
Food Packaging and Shelf Life, 2020Co-Authors: Lucia Araguez, Andres Colombo, Rafael Borneo, Alicia AguirreAbstract:Abstract Activated packaging boxes with Triticale films containing KMnO4 were prepared. The effects of the incorporation of KMnO4 and the storage time on the properties (X-ray photoelectron spectroscopy- XPS, color, water vapor permeability and mechanical) of Triticale films were studied. Cherry tomatoes were packed in open, control and activated boxes at different temperatures during 20 days. Changes in firmness, weight loss, total soluble solid and pH of the tomatoes were monitored. Tomatoes in active packaging boxes showed lower quality changes, lower weight loss and higher firmness during storage than those in control and open boxes. XPS and color of films confirm the oxidation of ethylene by KMnO4 and the reduction of Mn+7 to Mn+4 in activated Triticale Flour films. The results suggested that over 20 days of storage the activated film exhibited a continuing ethylene oxidation activity and consequently delayed the ripening process and changes in the quality of the tomatoes.
-
Storage and preservation of dry pasta into biodegradable packaging made from Triticale Flour
Journal of Food Science and Technology, 2019Co-Authors: Carolina Aranibar, Florencia Pedrotti, Mariela Archilla, Carolina Vázquez, Rafael Borneo, Alicia AguirreAbstract:We studied the quality of dry pasta packaged and stored for 45 days in biodegradable bags made from Triticale Flour films. Results were compared with the quality of pasta packaged in commercial bags. Characterization of films and technologic and microbiological quality of pasta were performed. Biodegradable bags presented adequate properties during storage. There was no microbiological growth or differences in moisture and breaking force of dry pasta within both types of packaging during storage. Cooking quality of pasta was not affected by the type of packaging or storage time. We also studied the antioxidant capacity of pasta enriched with partially-deoiled-chia Flour during storage in both types of packaging. A decrease in the antioxidant activity measured by ABTS assay was found at 45 days of storage in pasta packaged in biodegradable bags. Nevertheless, the total phenolic content and the antioxidant activity evaluated by FRAP method did not change significantly with time or type of packaging.
-
Triticale Flour films added with bacteriocin like substance blis for active food packaging applications
Food Packaging and Shelf Life, 2019Co-Authors: Emiliano Salvucci, Rafael Borneo, Mariana Rossi, Andres Colombo, Gabriela T Perez, Alicia AguirreAbstract:Abstract Active Triticale Flour films were obtained by adding bacteriocin-like substances (BLIS) produced by Enterococcus faecium ES216 with antimicrobial activity against Listeria innocua ATCC33090. Active and control films were characterized. The incorporation of the active fractions did not significantly affect the density, moisture content, water vapor permeability and puncture strength of films. Solubility, color and opacity were dependent on the fraction incorporated into the films. Activated films maintain the antilisterial activity until 45 days of evaluation. Also, active and control Triticale films were used to obtain heat-sealed pouches to package inoculated cheese slices under controlled conditions. Active Triticale packaging could reduce the counts of Listeria in 3 log comparing to control after 15 days of storage. These results suggest that Triticale Flour films activated with this BLIS could provide an alternative strategy for active food packaging applications.
-
new films based on Triticale Flour properties and effects of storage time
Journal of Cereal Science, 2016Co-Authors: Alicia Aguirre, Rafael Borneo, Natalia AlbaAbstract:In this study, new films based on Triticale Flour were prepared by using the casting technique. Colour, microstructure, mechanical, physicochemical and water vapour barrier properties were determined. Triticale Flour films were aged up to 60 days at 52% relative humidity and 25 °C. The influence of storage time on functional properties was also studied. All films presented high (from 84.01 to 85.21) lightness values (L*). Results showed that during storage the values of permeability of the films did not change significantly. Tensile strength, elastic modulus of Young and puncture force values increased and the percent of elongation at break decreased towards the last days of storage. Analysis of SEM images of films showed the appearance of small cracks at 60 days of storage. After 45 days of storage, Triticale Flour films maintained acceptable functional properties. In conclusion, films based on Triticale Flour showed properties that make them a substantial potential to be incorporated in food packaging applications.
-
Biodegradable films obtained from Triticale (x Triticosecale Wittmack) Flour activated with natamycin for cheese packaging
Food Packaging and Shelf Life, 2016Co-Authors: Viviana Romero, Nancy Passalacqua, Rafael Borneo, Alicia AguirreAbstract:The objective of this study was to investigate the properties of films made from Triticale Flour activated with natamycin for cheese packaging. Films control and with different concentration of natamycin were prepared. Moisture content, water solubility, color, puncture test, water vapor permeability and microstructure of films and diffusion coefficients of natamycin were determined. The addition of natamycin reduced solubility values and water permeability, increases L*, b* and ΔE, whereas it did not significantly affect the moisture content of the films or puncture force. The analysis of the microstructure indicated that natamycin was incorporated homogenously onto the films. The diffusional exponents were between 0.5 and 1 (non-fickian diffusion). The antifungal activity of the active Triticale Flour films against Candida albicans and Aspergillus niger were demonstrated by agar diffusion test. In the case of C. albicans the zone of inhibition was greater at higher concentrations, while against A. niger there were no significant differences. In addition, we studied the performance of active films through testing soft cheese, covered partly with control and activated films and stored 14 days at 4 °C and at room temperature. Visual inspection showed growth of mold on cheese surfaces that were not covered and on the coated with film control, while those covered with activated films did not show mold growth. In conclusion, the addition of natamycin to Triticale Flour films allows obtaining a material suitable for use in food packaging as active container of cheese to inhibit deterioration.
Alberto E. León - One of the best experts on this subject based on the ideXlab platform.
-
Effect of inulin on dough and biscuit quality produced from different Flours
International Journal of Food Studies, 2017Co-Authors: María S Blanco Canalis, Alberto E. León, Pablo Daniel RibottaAbstract:One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat Flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the Flours from wheat cultivars and among non-wheat Flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality effect on biscuits made from an all-purpose wheat Flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of Flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat Flours and one Triticale Flour. Chemical and physic-chemical characterization of the Flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC) and protein content). Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement). Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all Flour. The results confirmed the effect of inulin on biscuits obtained with all Flour assayed, despite the differences in Flour quality that was tested.
-
Colour assessment on bread wheat and Triticale fresh pasta
International Journal of Food Properties, 2012Co-Authors: Cristina S. Martinez, Alberto E. León, Pablo Daniel Ribotta, María Cristina AñónAbstract:Although durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was to determine the influence of different bread Flours on the colour of laminated fresh pasta. Triticale Flour was also studied. In addition, ash, protein, and protein fractions of each Flour were measured. Also, the formulation was modified using different gluten, starch, and water concentrations. Pasta lightness and redness were affected mainly by the ash content, while yellowness was affected by the protein content of different Flours. A similar effect was found when the formulation was substituted for starch and gluten, due to protein dilution and concentration, respectively. Albumins and globulins correlated with a* component, while gliadins, soluble and insoluble glutenins correlated with b* component; however, only glutenins presented correlation with colour score (CS = [L* + (b...
-
properties of Triticale Flour protein based films
Lwt - Food Science and Technology, 2011Co-Authors: Alicia Aguirre, Rafael Borneo, Alberto E. LeónAbstract:Abstract Triticale Flour proteins based films were developed. Solubility in water, water vapor permeability (WVP), and mechanical properties of Triticale films are presented. The effects of thermal treatments and glycerol concentration were also evaluated. WVP values were in the range 0.10–4.22 × 10 −10 g m −1 s −1 Pa −1 . Tensile strength (TS) and percentage of elongation (%E) were in the range 2.9–0.20 MPa and 250–110% respectively. Total soluble matter (TSM), WVP, and %E decreased with the increase in the curing temperature. More plasticized films presented greater TSM, WVP, %E and lower values of TS. At a giving temperature ( T ) and glycerol concentration, an increase in relative humidity (RH) resulted in higher values of TSM, WVP, %E and lower TS values. It was observed that in films with the same treatments and conditioning, WVP increased with the increase in measurement temperature. Triticale proteins showed suitable film-forming capacity for the formulation of biodegradable films.
-
EFFECTS OF INCIDENT RADIATION AND NITROGEN AVAILABILITY ON THE QUALITY PARAMETERS OF Triticale GRAINS IN ARGENTINA
Experimental Agriculture, 2006Co-Authors: Alicia Aguirre, O. J. Rubiolo, J. S. LujÁn, Pablo Daniel Ribotta, Gabriela T Perez, Alberto E. LeónAbstract:The effects of radiation conditions and nitrogen (N) availability on Triticale were investigated. The relationship between shading (S) and N supply and their effect on the industrial use of Triticale Flour were studied. Incident radiation/shade conditions affected all the parameters measured. Nitrogen supply influenced yield, protein content, sodium dodecyl sulphate-sedimentation index (SDS-SI), alkaline water retention capacity (AWRC), cookie factor and diameter of four cookies (D4C). The proportion of proteins of high molecular weight was increased with nitrogen supply and pre-anthesis shade, while post-anthesis shade increased proteins of lower molecular weight. The interaction between variety and N supply was significant for yield, SDS-SI and AWRC. Only yield and specific weight were affected by N × S interaction. Significant effects of the interaction of variety, N supply and shade conditions were observed for specific weight.
-
Use of Solvent Retention Capacity Profile to Predict the Quality of Triticale Flours
Cereal Chemistry, 2006Co-Authors: Paola Roccia, Malena Moiraghi, O. J. Rubiolo, Pablo Daniel Ribotta, Gabriela T Perez, Alberto E. LeónAbstract:ABSTRACT The solvent retention capacity test (SRC) was used to evaluate Flour functionality for end use applications and select wheat for production of Flour with required functionality, but there is little information about SRC test application on Triticale Flour quality. The ability of Flour to retain a set of four solvents produces a Flour quality profile for predicting bakery performance. The objective of this study was to evaluate the capacity of SRC and its micro test to determine the potential quality of 25 Triticale Flours, as well as studying the relationship between the SRC parameters and Flour chemical composition. The SRC parameters of Triticale Flours were correlated with the Flour components that have been proposed by the method: sucrose SRC-pentosan (r = 0.57), carbonate SRC-damaged starch (r = 0.80), lactic SRC-glutelin (r = 0.42), water SRC-all hydrophilic constituents (damaged starch [r = 0.72], protein [r = 0.61], glutelin [r = 0.66], pentosan [r = 0.46]). Triticale Flours have shown hi...
Pablo Daniel Ribotta - One of the best experts on this subject based on the ideXlab platform.
-
Effect of inulin on dough and biscuit quality produced from different Flours
International Journal of Food Studies, 2017Co-Authors: María S Blanco Canalis, Alberto E. León, Pablo Daniel RibottaAbstract:One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat Flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the Flours from wheat cultivars and among non-wheat Flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality effect on biscuits made from an all-purpose wheat Flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of Flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat Flours and one Triticale Flour. Chemical and physic-chemical characterization of the Flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC) and protein content). Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement). Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all Flour. The results confirmed the effect of inulin on biscuits obtained with all Flour assayed, despite the differences in Flour quality that was tested.
-
Colour assessment on bread wheat and Triticale fresh pasta
International Journal of Food Properties, 2012Co-Authors: Cristina S. Martinez, Alberto E. León, Pablo Daniel Ribotta, María Cristina AñónAbstract:Although durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was to determine the influence of different bread Flours on the colour of laminated fresh pasta. Triticale Flour was also studied. In addition, ash, protein, and protein fractions of each Flour were measured. Also, the formulation was modified using different gluten, starch, and water concentrations. Pasta lightness and redness were affected mainly by the ash content, while yellowness was affected by the protein content of different Flours. A similar effect was found when the formulation was substituted for starch and gluten, due to protein dilution and concentration, respectively. Albumins and globulins correlated with a* component, while gliadins, soluble and insoluble glutenins correlated with b* component; however, only glutenins presented correlation with colour score (CS = [L* + (b...
-
EFFECTS OF INCIDENT RADIATION AND NITROGEN AVAILABILITY ON THE QUALITY PARAMETERS OF Triticale GRAINS IN ARGENTINA
Experimental Agriculture, 2006Co-Authors: Alicia Aguirre, O. J. Rubiolo, J. S. LujÁn, Pablo Daniel Ribotta, Gabriela T Perez, Alberto E. LeónAbstract:The effects of radiation conditions and nitrogen (N) availability on Triticale were investigated. The relationship between shading (S) and N supply and their effect on the industrial use of Triticale Flour were studied. Incident radiation/shade conditions affected all the parameters measured. Nitrogen supply influenced yield, protein content, sodium dodecyl sulphate-sedimentation index (SDS-SI), alkaline water retention capacity (AWRC), cookie factor and diameter of four cookies (D4C). The proportion of proteins of high molecular weight was increased with nitrogen supply and pre-anthesis shade, while post-anthesis shade increased proteins of lower molecular weight. The interaction between variety and N supply was significant for yield, SDS-SI and AWRC. Only yield and specific weight were affected by N × S interaction. Significant effects of the interaction of variety, N supply and shade conditions were observed for specific weight.
-
Use of Solvent Retention Capacity Profile to Predict the Quality of Triticale Flours
Cereal Chemistry, 2006Co-Authors: Paola Roccia, Malena Moiraghi, O. J. Rubiolo, Pablo Daniel Ribotta, Gabriela T Perez, Alberto E. LeónAbstract:ABSTRACT The solvent retention capacity test (SRC) was used to evaluate Flour functionality for end use applications and select wheat for production of Flour with required functionality, but there is little information about SRC test application on Triticale Flour quality. The ability of Flour to retain a set of four solvents produces a Flour quality profile for predicting bakery performance. The objective of this study was to evaluate the capacity of SRC and its micro test to determine the potential quality of 25 Triticale Flours, as well as studying the relationship between the SRC parameters and Flour chemical composition. The SRC parameters of Triticale Flours were correlated with the Flour components that have been proposed by the method: sucrose SRC-pentosan (r = 0.57), carbonate SRC-damaged starch (r = 0.80), lactic SRC-glutelin (r = 0.42), water SRC-all hydrophilic constituents (damaged starch [r = 0.72], protein [r = 0.61], glutelin [r = 0.66], pentosan [r = 0.46]). Triticale Flours have shown hi...
-
Effect of damaged starch levels on Flour-thermal behaviour and bread staling
European Food Research and Technology, 2006Co-Authors: Alberto E. Le??n, Gabriela T. P??rez, Gabriela N. Barrera, Pablo Daniel Ribotta, Cristina M. RosellAbstract:The effect of the amount of damaged starch in two different Flours (wheat and Triticale) on the bread quality and its behaviour during storage has been analysed. Two wheat and one Triticale Flour cultivars were milled in a disc mill to obtain different levels of damaged starch. Differential Scanning Calorimetry (DSC) and Rapid Visco Analyser (RVA) were used to characterize the Flour properties and TA-XT2 textural analyses were made on breadcrumb. The effect of the damaged starch content on the bread firming, the amylopectin retrogradation and starch-pasting properties were studied in order to establish any relationship between damaged starch and bread staling. DSC analysis showed that the damaged starch content changed the thermal behaviour of Flour–water mixtures: the higher the levels of damaged starch the lower the starch-gelatinization enthalpy and the higher the melting enthalpy of amylose–lipid complexes. The amount of amylopectin retrogradation and breadcrumb firming increased with the damaged starch content at the beginning of storage time; however, differences were decreasing at final storage time. The Flour viscosity during pasting decreased as their damaged starch content increased.
Gabriela T Perez - One of the best experts on this subject based on the ideXlab platform.
-
Triticale Flour films added with bacteriocin like substance blis for active food packaging applications
Food Packaging and Shelf Life, 2019Co-Authors: Emiliano Salvucci, Rafael Borneo, Mariana Rossi, Andres Colombo, Gabriela T Perez, Alicia AguirreAbstract:Abstract Active Triticale Flour films were obtained by adding bacteriocin-like substances (BLIS) produced by Enterococcus faecium ES216 with antimicrobial activity against Listeria innocua ATCC33090. Active and control films were characterized. The incorporation of the active fractions did not significantly affect the density, moisture content, water vapor permeability and puncture strength of films. Solubility, color and opacity were dependent on the fraction incorporated into the films. Activated films maintain the antilisterial activity until 45 days of evaluation. Also, active and control Triticale films were used to obtain heat-sealed pouches to package inoculated cheese slices under controlled conditions. Active Triticale packaging could reduce the counts of Listeria in 3 log comparing to control after 15 days of storage. These results suggest that Triticale Flour films activated with this BLIS could provide an alternative strategy for active food packaging applications.
-
EFFECTS OF INCIDENT RADIATION AND NITROGEN AVAILABILITY ON THE QUALITY PARAMETERS OF Triticale GRAINS IN ARGENTINA
Experimental Agriculture, 2006Co-Authors: Alicia Aguirre, O. J. Rubiolo, J. S. LujÁn, Pablo Daniel Ribotta, Gabriela T Perez, Alberto E. LeónAbstract:The effects of radiation conditions and nitrogen (N) availability on Triticale were investigated. The relationship between shading (S) and N supply and their effect on the industrial use of Triticale Flour were studied. Incident radiation/shade conditions affected all the parameters measured. Nitrogen supply influenced yield, protein content, sodium dodecyl sulphate-sedimentation index (SDS-SI), alkaline water retention capacity (AWRC), cookie factor and diameter of four cookies (D4C). The proportion of proteins of high molecular weight was increased with nitrogen supply and pre-anthesis shade, while post-anthesis shade increased proteins of lower molecular weight. The interaction between variety and N supply was significant for yield, SDS-SI and AWRC. Only yield and specific weight were affected by N × S interaction. Significant effects of the interaction of variety, N supply and shade conditions were observed for specific weight.
-
Use of Solvent Retention Capacity Profile to Predict the Quality of Triticale Flours
Cereal Chemistry, 2006Co-Authors: Paola Roccia, Malena Moiraghi, O. J. Rubiolo, Pablo Daniel Ribotta, Gabriela T Perez, Alberto E. LeónAbstract:ABSTRACT The solvent retention capacity test (SRC) was used to evaluate Flour functionality for end use applications and select wheat for production of Flour with required functionality, but there is little information about SRC test application on Triticale Flour quality. The ability of Flour to retain a set of four solvents produces a Flour quality profile for predicting bakery performance. The objective of this study was to evaluate the capacity of SRC and its micro test to determine the potential quality of 25 Triticale Flours, as well as studying the relationship between the SRC parameters and Flour chemical composition. The SRC parameters of Triticale Flours were correlated with the Flour components that have been proposed by the method: sucrose SRC-pentosan (r = 0.57), carbonate SRC-damaged starch (r = 0.80), lactic SRC-glutelin (r = 0.42), water SRC-all hydrophilic constituents (damaged starch [r = 0.72], protein [r = 0.61], glutelin [r = 0.66], pentosan [r = 0.46]). Triticale Flours have shown hi...
