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From grain to products: How processing technologies modulate bioactive compounds in triticale-based products

cris.virtual.author-orcid0000-0002-2994-4019
cris.virtual.author-orcid0000-0003-4570-7221
cris.virtual.author-orcid0000-0001-8902-5228
cris.virtual.author-orcid0000-0002-3681-153X
cris.virtualsource.author-orcideebce1ab-5f89-41d7-a55b-84a904a0efce
cris.virtualsource.author-orciddafe00c4-99bb-45f5-8886-d6f261ff6cb3
cris.virtualsource.author-orcid02c2ea46-2953-4904-bb16-4f251b5d61ee
cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
dc.abstract.enTriticale, a hybrid cereal combining wheat and rye characteristics, contains significant amounts of dietary fibre (13–16%), phenolic acids, and tocochromanols, yet remains underutilised for human consumption. This study investigated the effects of various technological processes (extrusion, sprouting, sourdough fermentation, baking, and pasta production) on selected bioactive compounds in two triticale cultivars (Leontino and Panteon). The content of total dietary fibre (TDF), soluble dietary fibre (SDF), insoluble dietary fibre (IDF), arabinoxylans (WEAX, WUAX), fructans, free (FAs), conjugated (CAs), and bound (BAs) phenolic acids, and tocochromanols were determined using validated analytical methods. Among the processes evaluated, pasta production induced the least pronounced changes in bioactive compound profiles. Extrusion increased SDF content by 30% while reducing fructans (28%), tocochromanols (>70%), CAs (40%), and BAs (13%). Sprouting significantly decreased CAs (67%) and BAs (30%) but increased tocochromanols (21%). Sourdough fermentation substantially reduced fructans (86%) and tocochromanols (26%) while increasing FAs and CAs (by 50% and 63%, respectively). Baking of sourdough bread further elevated FAs (57%) and CAs (23%) but decreased BAs (4%) and tocochromanols (72%). The findings demonstrate that triticale grain represents a valuable raw material for food production, offering not only desirable technological properties but also significant nutritional value through its bioactive compound profile. From this perspective, sourdough bread production emerges as the most appropriate processing technology for triticale utilization.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorMakowska, Agnieszka
dc.contributor.authorSzwengiel, Artur
dc.contributor.authorChudy, Sylwia
dc.contributor.authorSiger, Aleksander
dc.contributor.institutionUniwersytet Przyrodniczy w Poznaniu
dc.date.accessioned2026-02-06T12:47:57Z
dc.date.available2026-02-06T12:47:57Z
dc.date.issued2026
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,7
dc.description.numberMarch 2026
dc.description.points140
dc.description.volume128
dc.identifier.doi10.1016/j.jcs.2026.104383
dc.identifier.eissn1095-9963
dc.identifier.issn0733-5210
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7209
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofJournal of Cereal Science
dc.relation.pagesart. 104383
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.titleFrom grain to products: How processing technologies modulate bioactive compounds in triticale-based products
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume128