Chemical Composition, Functional Properties and Sensory Profiling of Einkorn (Triticum monococcum L.)
2003
Løje, H. | Møller, B. | Laustsen, A.M. | Hansen, A.
Chemical composition and functional properties were evaluated for ten cultivars (22 samples) of einkorn (Triticum monococcum). Two cultivars of emmer (T. dicoccum), three cultivars of spelt (T. spelta) and one cultivar of common wheat (T. aestivum) were also included. The dehulled samples of einkorn generally had small kernels (21·2–37·4 mg/kernel), very soft endosperm texture (hardness indexes −7·3 to 27·2), high ash content (2·3–2·8% dm), variable protein content (10·3–19·5% dm) and low content of (1→3;1→4)-β-glucan (0·29–0·71% dm). The content of total dietary fibre in einkorn (selected samples) was low (7·6–9·9% dm) compared to common wheat. The content of lysine in selected samples varied considerably (1·51–3·15 g lysine/100 g protein). Most of the einkorn samples had high falling number (mean 362 sec) and high amylograph viscosities (mean 1185 BU). Sensory profiles of selected cooked kernels showed very small differences between the three einkorn samples, but were softer in consistency, less mealy, adhesive and fibrous compared to samples of spelt and wheat. Cooked einkorn may be used as a substitute for rice or as weaning food due to its high gelatinisation viscosity, high protein content, and low content of dietary fibre, good consistency and pleasant flavour.
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