Uman NUH | today: 07/18/2019

QUALITY OF SPELT WHEAT GRAIN CEREAL PRODUCTS

Author(s) Hospodarenko G.M., Doctor of Agricultural Sciences, Professor of Department of Agricultural Chemistry and Soil Science, Uman National University of Horticulture, Ukraine
Poltoretskyi S.P., Candidate of Agricultural Sciences, Associate Professor Department of Crop , Uman National University of Horticulture, Ukraine
Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Zheliezna V. V. , PhD of Agricultural Sciences, Lecturer of the Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture
Category Primary processing of crop products
year 2018 issue №2, 2018
pages 29-35 index UDK 664.7+664.71–11
DOI 10.31395/2310-0478-2018-21-26-34 (Link)
Abstract Cooking assessment of whole grains – crushed cereal №1, 2, 3 and flat cereal, is made according to the following indicators: odor, color, taste, consistency, chewing consistency. All of the listed cooking assessments of cereals in the studied varieties and spelled wheat lines were very high and amounted to 9 points. The smell and taste of porridge from cereals was distinct, the color was light cream, and the consistency was crumbly. The porridge during chewing was very tender, well chewed, without crunching. Thus, the spelt wheat grain of all the studied varieties and lines is the best for the production of cereals, since its cooking assessment is very high. Culinary evaluation of semolina cereals from spelt wheat grains was carried out on the basis of odor, color, taste, and porridge consistency. Thus, according to the odor, taste and porridge consistency, semolina, regardless of the variety and line, was assessed at 9 points, which corresponded to a very high level. The smell and taste of porridge obtained from semolina were distinct. The consistency was viscous, homogeneous with swollen parts of the endosperm. Semolina porridge of Schwabenkorn spelt wheat variety and NSS 6/01, LPP 1197, LPP 3117, LPP 1304, LPP 3122/2, LPP 3132 lines was creamy corresponding to 7 points. In the remaining samples, the color was light cream with a yellow tint (9 points). The overall assessment of semolina porridge of Zoria Ukrayiny, Swedish 1 varieties and other seven lines was very high – 9.0 points. In the rest of the samples, this figure was 8.5 or 94% of the maximum value. The rationing factor for cereals No.1 porridge boiling soft, obtained from spelt wheat grain of special varieties of Zoria Ukrayiny, was 6.0 (Appendix B.34). Line LPP 1221 had the highest value of 6.1, but the difference was not significant. The indicator of TV 1100 line corresponds to the standard value. All other test samples had a significantly smaller value than Zoria Ukrayiny variety (st), and were within the range of 5.0-5.7. The rationing factor for flat cereals No.1 porridge boiling soft was the highest in Zoria Ukrayiny variety and LPP 1221 – 6.1 line. The trend towards lowering the indicator (6.0) was shown by TV 1100 line. In other varieties and lines, the rate of porridge boiling soft was at a level of 4.9–5.7, which is significantly lower than the standard indicator. Zoria Ukrayiny variety and lines LPP 1221, TV 1100 showed the ratio of porridge boiling soft from crushed cereal №2 to be also the highest and being, respectively, 6.1–6.2. All other samples of cereal from spelt wheat grain had an index of 5.0 to 5.7, which is significantly lower than the standard indicator. The ratio of porridge boiling soft from crushed wheat grain №3 and flat cereal was similar. The ratio of porridge boiling soft from semolina cereal was the highest compared to that of other cereals products from 5.9 to 7.5. The highest rate of porridge boiling soft was shown by porridge from cereals of semolina of Zoria Ukrayiny spelt wheat grain variety and LPP 1221 – 7.5 line. The rest of studied samples had a significantly lower standard value of 5.9–7.2.
Key words spelt wheat, cereal, odor, color, taste, consistency
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