Nutritional value, antioxidant activity and starch digestibility of five triticale varieties

  • LI Hua ,
  • MA Danni ,
  • WU Yinghan ,
  • XU Tongcheng ,
  • ZONG Aizhen
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  • 1(College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)
    2(Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Engineering Research Center of Food for Special Medical Purpose, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan 250100, China)

Received date: 2020-02-19

  Online published: 2020-07-15

Abstract

To promote their application in the diet of patients with chronic diseases such as diabetes, the contents of basic nutrients and active ingredients, antioxidant activity, and in vitro starch digestibility of five triticale varieties from Agriculture University were analyzed. The results showed that except the contents of starch and amylopectin, other indexes were significantly different among these triticale varieties. No.2201 had the highest contents of protein and total dietary fiber (20.09% and 14.11%, respectively), and the highest scavenging abilities against DPPH and ABTS radicals and ferric iron-reducing power (2.525 mmol TE/kg, 6.906 mmol TE/kg, and 0.535 mmol TE/kg, respectively). The free and bound phenolic contents of the triticale varieties were 0.57-0.68 and 0.53-0.57 mg GAE/g, respectively. No.3685 had the highest content of total flavonoids (3.35 mg RE/g). Although the contents of amylose and resistant starch of No.2201 were significantly lower than those of No.2202 and No.H-02, its estimated glycemic index was 47.53 (with no gelatinization) and 74.23 (with gelatinization), significantly lower than that of the latter. In terms of the antioxidant activity and ability to raise blood glucose, it is more suitable for further study on No.2201 for the diet of patients with chronic diseases such as diabetes.

Cite this article

LI Hua , MA Danni , WU Yinghan , XU Tongcheng , ZONG Aizhen . Nutritional value, antioxidant activity and starch digestibility of five triticale varieties[J]. Food and Fermentation Industries, 2020 , 46(12) : 80 -86 . DOI: 10.13995/j.cnki.11-1802/ts.023693

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