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Genetčкa varijabilnost profila dijetalnih vlaкana i njihov uticaj na tehnološкi кvalitet brašna durum pšenice
Genetic variability of dietary fibres profile and their effect on technological quality of durum wheat flour
dc.creator | Simić, Marijana | |
dc.creator | Nikolić, Valentina | |
dc.creator | Kandić, Vesna | |
dc.creator | Sarić, Beka | |
dc.creator | Milovanović, Danka | |
dc.date.accessioned | 2023-12-25T12:05:17Z | |
dc.date.available | 2023-12-25T12:05:17Z | |
dc.date.issued | 2023 | |
dc.identifier.isbn | 978-86-87109-17-9 | |
dc.identifier.uri | http://rik.mrizp.rs/handle/123456789/1365 | |
dc.description.abstract | Durum pšenica (Triticum durum Desf.) se koristi kao sirovina za testenine, kvasni i beskvasni hleb, kus-kus, i druge proizvode. Tehnološke i nutritivne osobine durum brašna umnogome zavise od sadržaja dijetalnih vlakana, što je osobina koja zavisi od genotipa i uticaja sredine. U cilju utvrđivanja efekata genetičke varijabilnosti sadržaja dijetalnih vlakana korišćeno je dvanaest genotipova durum pšenice gajenih u dve vegetacione sezone. Pored toga, ispitivani su i efekti profila dijetalnih vlakana durum pšenice na reološka svojstva testa. Sadržaj NDF je varirao od 12,68 do 74,06% i od 10,16 do 67,14% u 2020. i 2021. godini, respektivno. Genotip VII-3 sa najvećim udelom nerastvorljivih vlakana, odnosno sadržajem NDF (74,06%), takođe je imao veoma visok procenat hemiceluloze (β-glukana i arabinoksilana) (62,49%). Najveći sadržaj ADF (9,98%) i ADL (7,47%) detektovan je kod genotipa VII-I, dok je genotip Agaton imao 69,4% i 92,0% manji sadržaj ADF i ADL, respektivno. Celuloza i hemiceluloza, kao glavni neskrobni polisaharidi prisutni u durum pšenici, kretali su se od 6,82% do 62,80% i od 8,74% do 60,46%, respektivno. Efekti dijetalnih vlakana na viskozna svojstva integralnog brašna durum pšenice su ispitivani korišćenjem Brabender viskografa. Maksimalni, konačni i naknadni viskozitet su se značajno razlikovali (p<0,05) u okviru ispitivanih uzoraka integralnog brašna durum pšenice. Rezultati su pokazali smanjenje maksimalnog viskoziteta i konačnog viskoziteta integralnog durum brašna sa povećanjem sadržaja dijetalnih vlakana. | sr |
dc.description.abstract | Durum wheat (Triticum durum Desf.) is the preferred raw material for pasta, leavened and unleavened breads, couscous, ect. The technological and nutritional properties of durum wheat flour depend mainly on the dietary fibre content, which is a genotype- and environment-dependent trait. In order to determine the effects of the genetic variability of dietary fibre content, twelve durum wheat genotypes cultivated in two growing seasons were used. In addition, the effects of durum wheat dietary fibre profiles on the rheological properties of dough were also investigated. The content of NDF varied from 12.68 to 74.06% and from 10.16 to 67.14% in the years 2020 and 2021, respectively. Genotype VII-3 with the highest insoluble fibre share, i.e. NDF content (74.06%), also had a very high percentageofhemicellulose (β-glucansandarabinoxylans) (62.49%). The highest content of ADF (9.98%) and ADL (7.47%) were detected in genotype VII-I, while the Agaton genotype was found to have 69.4% and 92.0% lower content of ADF and ALD, respectively. Cellulose and hemicellulose, which are principal non-starch polysaccharides present in durum wheat ranged from 6.82% to 62.80% and from 8.74% to 60.46%, respectively. Effectsof the dietary fibers on the pasting properties of wholegrain durumflourwereinvestigatedusing a Brabenderviscograph.Peakviscosity (PK), finalviscosity (FV) andsetback viscosity (SB) were significantly different (p<0.05) among wholegrain durum flours. Results showed a reduction in peak viscosity and final viscosity of the wholegrain durum flours with increasing dietary fiber content. | sr |
dc.language.iso | sr | sr |
dc.language.iso | en | sr |
dc.publisher | Beograd : Društvo genetičara Srbije | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200040/RS// | sr |
dc.rights | openAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakata | sr |
dc.subject | dijetalna vlakna | sr |
dc.subject | durum pšenica | sr |
dc.subject | genotip | sr |
dc.subject | viskozitet | sr |
dc.subject | integralno brašno | sr |
dc.subject | dietary fibre | sr |
dc.subject | durum wheat | sr |
dc.subject | viscosity | sr |
dc.subject | genotype | sr |
dc.subject | wholegrain flour | sr |
dc.title | Genetčкa varijabilnost profila dijetalnih vlaкana i njihov uticaj na tehnološкi кvalitet brašna durum pšenice | sr |
dc.title | Genetic variability of dietary fibres profile and their effect on technological quality of durum wheat flour | sr |
dc.type | conferenceObject | sr |
dc.rights.license | BY | sr |
dc.citation.spage | 141 | |
dc.citation.epage | 142 | |
dc.identifier.fulltext | http://rik.mrizp.rs/bitstream/id/6851/bitstream_6851.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_rik_1365 | |
dc.type.version | publishedVersion | sr |