Evaluation of emmer wheat genetic resources aimed at dietary food production

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F11%3A00001313" target="_blank" >RIV/00027006:_____/11:00001313 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of emmer wheat genetic resources aimed at dietary food production

Popis výsledku v původním jazyce

With the aim to select varieties or landraces for their possible further use we, tested the set of 8 emmer wheat genetic resources. There were tested the main grain components, bread making characteristics and contents of health supporting chemical substances such as total dietary fibre content, content of total polyphenols plus catechin and ferulic acid contents, vitamins of the B group and E plus total content of carotenoids. Tests of bread making quality confirmed that emmer wheat grain is much moresuitable for other purposes than for bread preparation. The results indicate the possibilities to select emmer wheat genotypes differing in grain composition and containing compounds with positive effects on human health. Among the tested emmer wheat accessions the Rudico variety had a complex of positive characteristics such as content of total dietary fibre, total polyphenol content with prevailing catechin and the highest amount of B group vitamins such as B1, B2, niacin, pantothenic

Název v anglickém jazyce

Evaluation of emmer wheat genetic resources aimed at dietary food production

Popis výsledku anglicky

With the aim to select varieties or landraces for their possible further use we, tested the set of 8 emmer wheat genetic resources. There were tested the main grain components, bread making characteristics and contents of health supporting chemical substances such as total dietary fibre content, content of total polyphenols plus catechin and ferulic acid contents, vitamins of the B group and E plus total content of carotenoids. Tests of bread making quality confirmed that emmer wheat grain is much moresuitable for other purposes than for bread preparation. The results indicate the possibilities to select emmer wheat genotypes differing in grain composition and containing compounds with positive effects on human health. Among the tested emmer wheat accessions the Rudico variety had a complex of positive characteristics such as content of total dietary fibre, total polyphenol content with prevailing catechin and the highest amount of B group vitamins such as B1, B2, niacin, pantothenic

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Life Sciences

ISSN

1934-7391

e-ISSN

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Svazek periodika

5

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

IN - Indická republika

Počet stran výsledku

6

Strana od-do

206-211

Kód UT WoS článku

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EID výsledku v databázi Scopus

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