Physicochemical properties of starch from Korean triticale (× Triticosecale Wittmack) as a non-conventional source

The growing demand for clean-label ingredients and sustainable food sources has increased interest in non-conventional starches, which offer unique properties for applications in food and packaging. Triticale (× Triticosecale Wittmack), a hybrid of wheat and rye, represents a potential novel starch source; however, its properties remain largely unexplored. This study analyzed the physicochemical properties of starch derived from three Korean triticale varieties-Joseong (JS), Shinjoseong (SJS), and Shinyoung (SY). Triticale starch exhibited a slightly lower amylose content (29.0-30.4 %) than wheat and rye starches and contained a higher proportion of B-type granules compared to A-type granules. The average chain length of triticale starch ranged from 25.99 to 26.71, showing a significant difference from rye starch. In terms of solubility at 90 °C, triticale starch demonstrated intermediate characteristics between wheat and rye starches, while its swelling power at 90 °C was higher than that of rye starch. The low setback values of triticale starches suggest suitability for reducing starch retrogradation. Additionally, triticale starches displayed an endothermic range of 57.25-80.98 °C and gelatinization enthalpy values between 11.24 and 13.22 J/g. In terms of digestibility, triticale starch exhibited potential as a functional ingredient in both high- and low-glycemic formulations, depending on the cultivar.