Evaluation of fiber ingredients produced by enzymic and/or yeast fermentation of triticale
1990
Rasco, B.A. | Borhan, M. | Yamauchi, C.
The chemical composition, nutritional properties, and functional characteristics of various fiber ingredients prepared by enzymic and yeast fermentation of triticale were evaluated. Drying and other processing parameters, including the effect of varying the level of residual starch, sugar, or soluble solids on ingredient composition were determined. Triticale fiber ingredients produced by fermentation had similar in vitro protein digestibility values compared to products made from wheat. Levels of Fe, Ca, and Zn were higher in triticale fiber ingredients than for comparable wheat fiber products, bran, or oat bran, suggesting that the nutrient availability for these minerals may be higher for triticale products. These fiber ingredients from triticale were incorporated at flour replacement levels of up to 15% (w/w) in yeast raised bread, yielding products with acceptable color, appearance and crumb grain scores products. Comparative data for other fiber ingredients are also presented.
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