Pošlji prispevek (e-pošta) Vpliv izbranih ruandskih sort pšenice na fizikalno-kemijske lastnosti polnozrnate pšenične moke
Povzetek
Cilj raziskave je bil proučiti vpliv v Ruandi na novo vpeljanih sort pšenice na fizikalno-kemijske lastnosti pripadajočih celih zrn z namenom prepoznave njihovega potenciala za nadaljnjo predelavo. Zrna iz pšenice sorte Gihundo so imela največji izplen moke pri mletju (99,20 %), polnozrnata moka je vsebovala največ pepela (1,47 %), največ skupne prehranske vlaknine (15,97 %), imela je najboljšo sposobnost vezave vode (89,00 %), najdaljši razvoj testa (7,62 min) in bila je najbolj svetla (84,67). Za iste fizikalno-kemijske lastnosti je polnozrnata moka iz sorte Nyaruka dosegla najmanjši izplen meljave (96,20 %), najslabšo sposobnost vezave vode (80,00 %), najkrajši razvoj testa (6,33 min) in bila je najbolj temna (80,33), medtem, ko je polnozrnata moka iz sorte Reberaho vsebovala najmanj pepela (0,98 %) in skupne prehranske vlaknine (12,44 %). Vse štiri pšenične polnozrnate moke so vsebovale med 10,00 % in 10,85 % beljakovin. Rezultati so pokazali, da je imela polnozrnata moka iz pšenice sorte Gihundo v primerjavi z mokami iz zrn ostalih treh sort boljše vrednosti za večino fizikalno-kemijskih parametrov. Pomembno je izbrati pšenična zrna ali moko iz tistih zrn na novo vpeljanih sort v Ruandi, ki imajo najboljše lastnosti, saj lahko to vodi k večji kakovosti izdelkov.
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DOI: http://dx.doi.org/10.14720/aas.2021.117.1.1523
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