Uman NUH | today: 09/30/2020


Author(s) Hospodarenko G.M., Doctor of Agricultural Sciences, Professor of Department of Agricultural Chemistry and Soil Science, 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., Postgraduate, , Uman National University of Horticulture
Polyanetska I.O., Candidate of Agricultural Sciences, Lecturer of Department of Genetics, Plant Breeding and Biotechnology, Uman National University of Horticulture, Ukraine
Category 181 "Food Technology"
year 2020 issue №1, 2020
pages 90-97 index UDK 664.003.12:633.111:631.84
DOI 10.31395/2310-0478-2020-1-90-97 (Link)
Abstract The conducted studies have pointed that the content of endosperm in soft winter wheat grain is significantly dependent on the variety and line (НІР05=4.1). In the varieties grain, this indicator varied from 82.8 to 87.8 %, and in the lines - from 86.8 to 87.8 %. Studies show that the highest cereal yield was obtained from soft wheat № 1, which significantly varied depending on the variety and line. Thus, its highest yield was obtained from the grains of the Udala and Lupus varieties- 87.4–88.6 %. The yield of grinded cereals was the lowest and varied from 82.3 to 86.1 %. It should be noted that among the grinded cereals the highest yield had grinded cereal № 2 – 56.7–59.1 %, and the lowest – grinded cereal № 1 (10.3–11.0 %). There was a very high (r=0.94) correlation between the yield of soft wheat cereal № 1 and endosperm content. It was found that the organoleptic estimation of porridge from cereal products of wheat varieties significantly changed depending on the variety and line. Thus, the total culinary assessment of porridge obtained from cereal products varied from 6.6 to 9.0 points, or 73–87 % of the maximum value for the soft wheat varieties and 9 points for lines. The colour and consistency of the porridge during chewing were high and amounted to 9 points. The rest of the porridge quality indicators varied from 5 to 7 points. The smell and taste of porridge made of manna groats varied similarly to the characteristics of whole and grinded cereal. However, the grain porridge of the lines obtained by Triticum aestivum / Triticum spelta hybridization was light cream and slightly darker in the other forms. Sticky and homogeneous consistency (9 points) received manna porridge LPP 3118, LPP 2793. Semi-sticky and homogeneous consistency (7 points) had manna porridge made of four varieties and one line. A very high culinary assessment had the manna obtained from the grain lines by hybridization of Triticum aestivum / Triticum spelta. The manna obtained from the grain of four varieties of soft winter wheat and the P7 line had the high culinary assessment – 7.0–8.0 points or 78–89 % of the maximum score. The boiling coefficient of porridge obtained from whole cereal of soft wheat varieties changed from 4.1 to 6.3. The boiling coefficient of the porridge from the grinded and rolled cereals varied similarly to the whole cereal (№ 1). However, the highest level of this indicator was obtained from manna groats. Thus, the boiling coefficient was 4.6–5.6 in the wheat varieties and 6.0– 6.6 – in the soft wheat lines.
Key words soft wheat, endosperm content, cereal yield, whole cereal, grinded, rolled, manna
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