Graudu un to pārstrādes frakciju krāsas izvērtējums miežu raksturošanai pārtikas virzienam
2016
Jansone, Z., Latvia Univ. of Agriculture, Dizstende, Libagi parish, Talsi Municipality (Latvia). Inst. of Agro Resources and Economics. Stende Research Centre | Bleidere, M., Latvia Univ. of Agriculture, Dizstende, Libagi parish, Talsi Municipality (Latvia). Inst. of Agro Resources and Economics. Stende Research Centre
Research of the grain and its processed fractions colour in spring barley breeding material up to now has not been analysed. The study aims to assess the hulled barley grain and recycling fraction colours for different spring barley genotypes, ascertaining correlative relationships between the measurement data. For research and comparison colours of hulled grains and pearled grains fractions included 50 spring barley (Hordeum vulgare L.) flaky genotypes (13 lines Stendes spring barley breeding programs; 9 barley varieties from the National Catalogue of Plant Varieties and 28 genotypes of work collections), which raised the same conditions in 2015. The selected genetic diversity of selection and collection of material characterized by increased productivity, good grain physical features and different beta-glucan and crude protein content of the grain. A Additional study of colours of the whole-grain fractions and flour from whole grains and pearled grains made for the 12 hulled spring barley genotypes (5 breeding lines, 4 varieties of the catalog and 3 varieties of working collection), where one genotype ( 'G-83') is with a black grain flakes. For comparison of results between hulled and hulless barley in study also included two hulless barley varieties: 'Partridge' and 'Kornelija' from the National Catalogue of Plant Varieties. Among the varieties found in significant (p is less than 0,001) differences after all analysed grain and processed fractions of colour measurement. From whole wheat grains with lighter fractions or grain aleurone colour it is possible to obtain lighter colours pearled product, as evidenced by the significant positive correlation between these characteristics (r = 0,758; p is less than 0,01). Evaluation of colours of the grain and processed fractions with a colorimeter is used to characterization of barley grain and processed fractions for the food.
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