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Triticale: Nutritional composition and food uses.

Fan Zhu1

  • 1School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.

Food Chemistry
|September 30, 2017
PubMed
Summary
This summary is machine-generated.

Triticale, a wheat-rye hybrid, is increasingly explored for human food due to its varied nutritional profile. Recent research highlights its potential as a versatile alternative cereal for diverse food and beverage applications.

Keywords:
BreadDietary fiberFilmMaltPolyphenolStarch× Triticosecale

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Area of Science:

  • Agricultural Science
  • Food Science
  • Nutritional Science

Background:

  • Triticale (× Triticosecale Wittmack) is a hybrid cereal derived from wheat and rye.
  • Historically, triticale has been primarily utilized as animal feed.
  • There is a growing scientific and industrial interest in exploring triticale for human food production.

Purpose of the Study:

  • To review recent advances in the nutritional composition of triticale.
  • To summarize the diverse food and beverage applications of triticale.
  • To assess the potential of triticale as a viable alternative cereal for the food industry.

Main Methods:

  • Literature review focusing on publications from the last five years.
  • Analysis of studies on triticale's chemical constituents, including starch and non-starch polysaccharides.
  • Examination of research on genetic variability in triticale's nutritional content.

Main Results:

  • Triticale exhibits significant variation in its chemical composition.
  • Studies have identified key nutritional components such as starch and non-starch polysaccharides.
  • Diverse food and beverage products derived from triticale have been developed, including bakery items, pasta, malt, spirits, yogurt, and films.

Conclusions:

  • The wide nutritional variability in triticale supports its potential as a versatile food ingredient.
  • Triticale offers a promising alternative cereal for a range of food and beverage applications.
  • Further research can optimize triticale utilization in human nutrition and food product development.