Nutritional composition in triticales (X. Triticosecale Wittmack) grains and food uses: Nutritional composition of triticales food

Nutritional composition in triticales (X. Triticosecale Wittmack) grains and food uses: Nutritional composition of triticales food

The need to investigate and evaluate the alternative of producing triticale in Mexico, to later incorporate it into the agri-food chain for human consumption is important, due to its good protein content (around 20 % more than wheat), added to the better balance of amino acids and its grain is riche...

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Main Authors: García Ramírez, Alejandro, Rodríguez Pérez, Gilberto, Reynaga Franco, Felipe de Jesús, Cervantes Ortiz, José Francisco
Format: Online
Language:spa
Published: Universidad de Sonora 2023
Online Access:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1892
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id biotecnia-article-1892
record_format ojs
institution Biotecnia
collection OJS
language spa
format Online
author García Ramírez, Alejandro
Rodríguez Pérez, Gilberto
Reynaga Franco, Felipe de Jesús
Cervantes Ortiz, José Francisco
spellingShingle García Ramírez, Alejandro
Rodríguez Pérez, Gilberto
Reynaga Franco, Felipe de Jesús
Cervantes Ortiz, José Francisco
Nutritional composition in triticales (X. Triticosecale Wittmack) grains and food uses: Nutritional composition of triticales food
author_facet García Ramírez, Alejandro
Rodríguez Pérez, Gilberto
Reynaga Franco, Felipe de Jesús
Cervantes Ortiz, José Francisco
author_sort García Ramírez, Alejandro
title Nutritional composition in triticales (X. Triticosecale Wittmack) grains and food uses: Nutritional composition of triticales food
title_short Nutritional composition in triticales (X. Triticosecale Wittmack) grains and food uses: Nutritional composition of triticales food
title_full Nutritional composition in triticales (X. Triticosecale Wittmack) grains and food uses: Nutritional composition of triticales food
title_fullStr Nutritional composition in triticales (X. Triticosecale Wittmack) grains and food uses: Nutritional composition of triticales food
title_full_unstemmed Nutritional composition in triticales (X. Triticosecale Wittmack) grains and food uses: Nutritional composition of triticales food
title_sort nutritional composition in triticales (x. triticosecale wittmack) grains and food uses: nutritional composition of triticales food
description The need to investigate and evaluate the alternative of producing triticale in Mexico, to later incorporate it into the agri-food chain for human consumption is important, due to its good protein content (around 20 % more than wheat), added to the better balance of amino acids and its grain is richer in phosphorus than wheat grain. The objective of this research was to identify lines of triticales (X. Triticosecale Wittmack) based on the physical and chemical properties of the grain with value for the food industry. Twenty elite lines of spring triticales from the CIMMYT (Centro Internacional de Mejoramiento de Maíz y Trigo) research program were evaluated. The study was carried out in 2018 in Celaya, Guanajuato, Mexico, the experiment was randomized in a completely randomized experimental design with six repetitions, each experimental unit was each line, the variables measured were: thousand grain weight (PMG) hectoliter weight (PH), humidity, ashes, fat, fiber, protein and carbohydrates were determined in the food analysis laboratory of TecNM-Roque. The results showed statistical differences between lines; higher contents of PMG (45.85 g), PH (78.8 Kg hL-1) were found in L-18 and L-20 respectively, in fat, fiber, carbohydrate proteins the lines L-17, L-18 and L-20 obtained higher averages, in ash 75 % of the lines showed values lower than 2.0 %.
publisher Universidad de Sonora
publishDate 2023
url https://biotecnia.unison.mx/index.php/biotecnia/article/view/1892
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spelling biotecnia-article-18922023-06-22T17:10:31Z Nutritional composition in triticales (X. Triticosecale Wittmack) grains and food uses: Nutritional composition of triticales food Composición nutricional en granos de triticales (X. Triticosecale Wittmack) y usos alimentarios: Composición nutricional de triticales alimenticios García Ramírez, Alejandro Rodríguez Pérez, Gilberto Reynaga Franco, Felipe de Jesús Cervantes Ortiz, José Francisco X. Triticosecale Wittmack, physicochemical properties, industrial quality X. Triticosecale Wittmack, propiedades fisicoquímicas, calidad industrial The need to investigate and evaluate the alternative of producing triticale in Mexico, to later incorporate it into the agri-food chain for human consumption is important, due to its good protein content (around 20 % more than wheat), added to the better balance of amino acids and its grain is richer in phosphorus than wheat grain. The objective of this research was to identify lines of triticales (X. Triticosecale Wittmack) based on the physical and chemical properties of the grain with value for the food industry. Twenty elite lines of spring triticales from the CIMMYT (Centro Internacional de Mejoramiento de Maíz y Trigo) research program were evaluated. The study was carried out in 2018 in Celaya, Guanajuato, Mexico, the experiment was randomized in a completely randomized experimental design with six repetitions, each experimental unit was each line, the variables measured were: thousand grain weight (PMG) hectoliter weight (PH), humidity, ashes, fat, fiber, protein and carbohydrates were determined in the food analysis laboratory of TecNM-Roque. The results showed statistical differences between lines; higher contents of PMG (45.85 g), PH (78.8 Kg hL-1) were found in L-18 and L-20 respectively, in fat, fiber, carbohydrate proteins the lines L-17, L-18 and L-20 obtained higher averages, in ash 75 % of the lines showed values lower than 2.0 %. La necesidad de investigar y evaluar la alternativa de producir triticale en México, para luego, incorporarlo a la cadena agroalimentaria en la alimentación humana es importante, debido a su contenido de proteína (alrededor de 20 % más que el trigo), sumado al mejor balance de aminoácidos y a su grano más rico en fósforo que el grano de trigo. El objetivo de esta investigación fue identificar líneas de triticales (X. Triticosecale Wittmack) con base en las propiedades físicas y químicas del grano con valor para la industria alimentaria. Se evaluaron 20 líneas élite de triticales primaverales del programa de investigación del CIMMYT (Centro Internacional de Mejoramiento de Maíz y Trigo). El estudio se realizó en 2017 en Celaya, Guanajuato, México. El experimento se aleatorizó en un diseño experimental completamente al azar con seis repeticiones, cada unidad experimental correspondió a cada línea, las variables medidas fueron: peso de mil granos (PMG) peso hectolítrico (PH), humedad, cenizas, grasa, fibra, proteína y carbohidratos fueron determinadas en el laboratorio de análisis de alimentos del TecNM-Roque. Los resultados mostraron diferencias estadísticas entre líneas; se encontraron mayores contenidos de PMG (45.85 g), PH (78.8 kg hL-1) en L-18 y L-20 respectivamente, en grasa, fibra, proteínas y carbohidratos las líneas L-17, L-18 y L-20 obtuvieron mayores promedios, en cenizas el 75 % de las líneas mostraron valores inferiores al 2.0 %.  Universidad de Sonora 2023-04-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/html text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1892 10.18633/biotecnia.v25i2.1892 Biotecnia; Vol. 25 No. 2 (2023): May - August; 44 - 51 Biotecnia; Vol. 25 Núm. 2 (2023): Mayo - Agosto; 44 - 51 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1892/777 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1892/865 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1892/875 Derechos de autor 2023 https://creativecommons.org/licenses/by-nc-sa/4.0

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