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Ratarstvo i povrtarstvo
2020, vol. 57, br. 1, str. 8-13
jezik rada: engleski
vrsta rada: izvorni naučni članak
objavljeno: 16/05/2020
doi: 10.5937/ratpov57-24126
Creative Commons License 4.0
Potencijalna primena sorte tritikalea 'Odisej' u proizvodnji čajnog peciva
aInstitut za prehrambene tehnologije, Novi Sad
bNaučni institut za ratarstvo i povrtarstvo, Novi Sad
cNPPC VÚP National Agricultural and Food Centre in Slovakia, Food Research Institute, Slovakia

e-adresa: miona.belovic@fins.uns.ac.rs

Projekat

This study results from the grant no. 337-00-107/2019-09/02 titled Collaborative study of acrylamide occurrence and qualitative aspects of Triticale-based confectionery products‖ funded by Slovak Research and Development Agency.
Vrednovanje kvaliteta i optimizacija prerade pšenice u svetlu klimatskih promena (MPNTR - 31007)

Sažetak

Tritikale, hibridna žitarica dobijena ukrštanjem pšenice i raži, ima određene prednosti u odnosu na pšenicu, kao što su veća otpornost prema uslovima sredine i veći sadržaj prehrambenih vlakana. Primena brašna tritikalea u prehrambenoj industriji ograničena je lošim reološkim svojstvima testa i slabim glutenom. U ovoj studiji istražena je potencijalna primena heksaploidne sorte tritikalea "Odisej" u proizvodnji čajnog peciva. Pored toga, utvrđene su vrednosti osnovnih pokazatelja kvaliteta zrna (hektolitarska masa, masa 1000 zrna, veličina zrna, sadržaj proteina i vlažnog glutena, gluten indeks i broj padanja) za sortu "Odisej". Čajna peciva su pripremljena od belog i integralnog brašna tritikalea, a njihova fizička svojstva (dimenzije, boja, tvrdoća) i senzorska svojstva upoređena su sa čajnim pecivima pripremljenim od belog i integralnog pšeničnog i raženog brašna. Čajna peciva proizvedena od belog brašna tritikalea imala su vrednost odnosa širenja (prečnik/visina) sličnu vrednosti dobijenoj za čajno pecivo od belog pšeničnog brašna. Zbirna ocena senzorskog kvaliteta čajnog peciva proizvedenog od belog brašna tritikalea bila je najveća među svim uzorcima, što ukazuje da se belo brašno tritikalea može uspešno koristiti u proizvodnji čajnog peciva. Kvalitet čajnog peciva od integralnog brašna tritikalea mogao bi da se poboljša primenom tehnike mlevenja koja je adekvatna za proizvodnju integralnog brašna.

Ključne reči

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