Grinding and Nutritional Properties of Six Spelt (Triticum aestivum ssp. spelta L.) Cultivars. Issue 3 (14th May 2014)

• Record Type: Journal Article
• Authors: Świeca, Michał; Dziki, Dariusz; Gawlik‐Dziki, Urszula; Różyło, Renata; Andruszczak, Sylwia; Kraska, Piotr; Kowalczyk, Dariusz; Pałys, Edward; Baraniak, Barbara
• Is Part Of: Cereal chemistry. Volume 91:Issue 3(2014.)
• Page Start: 247
• Page End: 254
• Publication Date: 2014-05-14
• Subjects: Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1094/CCHEM-02-13-0019-R
• Languages: English
• ISSNs: 0009-0352

Abstract

ABSTRACT: Some physical, technological, nutritional, and nutraceutical determinants of six spelt varieties were evaluated. The grains were characterized by similar grain hardness and gave similar breakage patterns on a hammer mill and relatively low grinding energy requirements. The highest protein content was determined for Spelt I.N.Z. and Schwabenkorn (155 mg/g db), whereas the lowest was for Ceralio (98 mg/g db). The total starch content in tested cultivars averaged about 500 mg/g db; however, significant differences were observed for resistant and potentially bioavailable starch. The highest starch digestibility was observed for Ostro, Schwabenspelz, and Spelt I.N.Z. (about 45%), whereas the lowest was for Ceralio (about 33%). Chemically extractable total phenolic compounds content did not differ between cultivars. When flavonoids contents were compared, however, significant differences were observed; their contents ranged from 0.61 to 2.12 mg/g db (Spelt I.N.Z. and Schwabenkorn, respectively). The ability to inhibit xanthine oxidase activity (XOI) differed significantly between studied cultivars. The results, correlated with flavonoids content ( r = 0.522), were found in the order Schwabenspelz > Schwabenkorn ≈ Oberkulmer Rotkorn > Ostro ≈ Ceralio > Spelt I.N.Z.). Simulated digestion significantly released phenolics and flavonoids from all samples; however, no simple relationships between phenolics and XOI were found.