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48 .   Use of NIRS technology for setting the optimal wheat-triticale ratio to improve the nutritional value of bakery products influenced by technological and biological factors

Authors: Anamaria Birou, Sevastiţa Muste, Simona Man, Carmen Chircu, Andra Elena Cerbu

Volume 17, Issue 3;
Pages: 266-269;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 9551



Abstract:

The paper present a way to use NIRS technology in order to highlight the nutritional value of mixtures in different proportions of wheat-triticale. For this purpose we chose a wheat variety-Turda 2000 and triticale variaty-Titan found in an polifactorial experience to S.C.D.A. Turda The experience base fertilization was underwent with two graduations (F1and F2) for each wheat and triticale and have chosen three different mixtures (M1,M2,M3) The advantages of using NIRS technology (Near Infrared Reflectance Spectroscopy) are: fast method of analysis, lesser amounts of sample required and not destroy the material. The samples were collected by standard collection and the quality parameters followed were: ash content (%), starch content (%),protein content (%), oil content (%), sugar content(%), fiber /NDF content (%) and energy value content(%). Note that the main factors are influenced by technological factors but the fibre content is not influenced by ferilization which is the most important contribution that comes with triticale.

Keywords: wheat, mixtures, triticale, NIRS technology, quality

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