Review on nutritional benefits of triticale
Kamanova S. Yermekov Y. Shah K. Mulati A. Liu X. Bulashev B. Toimbayeva D. Ospankulova G.
August 2023Czech Academy of Agricultural Sciences
Czech Journal of Food Sciences
2023#41Issue 4248 - 262 pp.
Triticale (× Triticosecale Wittmack) is a hybrid cereal prepared by crossing wheat and rye. Triticale grain contains substances that have a positive effect on reducing the risk of cardiovascular disease, obesity, cancer, and type 2 diabetes, as well as increasing bodys immune response and intestinal function, which warrants a need for greater attention to research on triticale crops nutritional composition. This review covers the most recent research on the nutritional composition of triticale grain in comparison to other cereals, its role in the food industry, and its usage as a food, providing a scientific foundation for triticales further development as a sustainable crop. Due to the wide variety of chemical compounds revealed in triticale grain, it has the potential to be utilised as a substitute cereal for various food and beverages.
carbohydrates , cereals , phenolics , polysaccharides , proteins
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Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan
College of Horticulture, South China Agricultural University, Guangzhou, China
Laboratory of Functional Chemistry and Nutrition of Food, College of Food Science and Engineering, Northwest Agriculture and Forestry University, Shaanxi, Yangling, China
Department of Food Technology and Processing Products
College of Horticulture
Laboratory of Functional Chemistry and Nutrition of Food
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