Epsilon Archive for Student Projects

Abstract

Tritordeum is the result of a cross between a wild barley (Hordeum chilense) and durum wheat (Triticum turgidum). Tritordeum have high viscosity and a nice yellow colour. The objective of this thesis was to evaluate Tritordeum lines HT 354, HT 361, HT 437, HT 2218 (JB3) and HT 1608 (JB1) for use as a new raw material within the food industry. Analyses made were on dietary fibre, fructan, ash, water content and colour. Compilation of data from analyses made for Agrasys an Agri-Food company in Barcelona having the commercial rights to Tritordeum, included Lutein and rheological properties. Further an application part was made on Tritordeum HT 1608 with the purpose to find optimal end use for Tritordeum; breakfast cereals, porridge, pearl Tritordeum, bread and flour for binding and breading were produced in a small scale production. Tritordeum was shown to contain 14.3% total dietary fibre (the Uppsala method and fructan) which is more than in wheat, but the β-glucan content was lower than wheat. Tritordeum contains more arabinoxylan, fructan, Klason Lignin and uronic acid compared to wheat. Lutein gives Tritordeum its yellow colour. Tritordeum is a new cereal and possible cereal products from Tritordeum could be Pearl Tritordeum, bread, Tritordeum white flour binding and Tritordeum wholegrain breading.