Food uses of triticale in India
1991
Gill, K.S. (Punjab Agricultural University, Ludhiana (India))
Triticale, being the first man-made cereal, generated considerable interest in India. Systematic breeding programs resulted in the release of cultivars TL-419 and TL-1210 in 1981 and 1985, respectively. These cultivars, in spite of producing better yields than wheat, could not make a commercial impact because their grain characteristics are poorer than those of wheat. Indian triticales have soft, red-colored and shrivelled grains, which are high in protein, ash and mineral content but poor in gluten content and quality. Diastatic activity of triticale is higher than wheat's. Mean flour yield of triticale has been found to be around 59 against 70 percent of wheat. High pearling index values, low optimum level of moisture for milling and low damaged starch suggest soft wheat type behavior of Indian triticales. Water absorption capacity of triticale is low and rheological properties poor, suggesting thereby a weak type of dough. Studies conducted so far indicate that triticale could be directly used for products like biscuits, cookies, cakes, etc., and advantageously used for products like bread and chapaties. The quality of these products is considerably enhanced by fortifying wheat with up to 25 percent triticale. Studies have shown that a 1:1 blend of wheat and triticale flour could be used to produce a number of Indian products like Jamoor, Kesaribath, porridge, makmal poori, uppittu, halwa, shankorpoli, poori, samosa of high acceptability. Studies showed that triticale could be used for the production of malts having significantly high alpha-amylase and proteolytic activity. A triticale extract milk beverage in 50:50 ratio has been prepared which has high acceptability. Potential of triticale for food uses could be enhanced if steps are taken to develop hard, amber-colored, high test weight triticales having lower diastatic and proteolytic activities through our breeding programs
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