Comparison of the chemical composition of spring durum wheat grain (Triticum durum) and common wheat grain (Triticum aestivum ssp. Vulgare)


Wydanie: 1 / 2012

Autorzy:

  • Rachoń L., Pałys E., Szumiło G.

Kategorie: Agricultural

DOI: 10.5601/jelem.2012.17.1.10

Abstrakt:

The research was conducted at the Experimental Farm in Felin, property of the University  of  Life  Sciences  in  Lublin,  in  2007–2009.  The  experiment  was  located  on  soil  of good  wheat  complex.  The  research  included  the  spring  form  of  durum  wheat  (Triticum durum Desf.) – breeding line LGR 896/23 (selected at ULS, Lublin) and cultivars Lloyd (American), Chado and Kharkivska 27 (Ukrainian), which were compared with spring common wheat (Triticum aestivum ssp.  vulgare)  cv.  Torka. In the study, the chemical composition of durum wheat grain and common wheat grain was  analysed.  The  content  of  total  protein,  fibre, fat,  ash,  nitrogen–free  extracts,  macronutrients  (phosphorus,  potassium, calcium,  magnesium)  and  micronutrients  (copper,  iron, manganese, zinc) was determined. Variation coefficients and coefficients of  correlation were also calculated. All the lines and cultivars of spring durum wheat were characterised by a higher content of total protein  and  zinc  compared  to  common  wheat.  Common wheat showed a higher  content  of  copper  and  manganese  in  grain  compared to  durum  wheat. Among  the quality traits of wheat grain, regardless of the species, the content of nitrogen–free extracts was the least variable (cv=1.5%), whereas the highest variability (cv=37.2%) characterised the content of manganese. Significant correlations were shown in wheat grain for the following pairs of quality traits: protein–nitrogen–free extracts, protein–ash, and ash–protein–free extracts. The results of the qualitative evaluation of the wheat species show that the line and cultivars of durum wheat as well as the cultivars of common wheat fulfil the protein content norms set for raw material for pasta production. Higher ash levels in flour may cause a risk of obtaining darker colour pasta.


Cytacja:

Rachoń L., Pałys E., Szumiło G. 2012. Comparison of the chemical composition of spring durum wheat grain (Triticum durum) and common wheat grain (Triticum aestivum ssp. Vulgare). J. Elem.  17(1): 105-114.

Słowa kluczowe:

durum wheat, common wheat, pasta, grain quality, chemical composition, macroelements, microelements, coefficient of variation, correlation coefficient

O wydaniu:






   17.1.2012


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