Review on nutritional benefits of triticale

Svetlana Kamanova, Yernaz Yermekov, Kamran Shah, Azigul Mulati, Xuebu Liu, Berdibek Bulashev, Dana Toimbayeva and Gulnazym Ospankulova
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Svetlana Kamanova: Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan
Yernaz Yermekov: Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan
Kamran Shah: College of Horticulture, South China Agricultural University, Guangzhou, China
Azigul Mulati: Laboratory of Functional Chemistry and Nutrition of Food, College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
Xuebu Liu: Laboratory of Functional Chemistry and Nutrition of Food, College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
Berdibek Bulashev: Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan
Dana Toimbayeva: Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan
Gulnazym Ospankulova: Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan

Czech Journal of Food Sciences, 2023, vol. 41, issue 4, 248-262

Abstract: 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 body's immune response and intestinal function, which warrants a need for greater attention to research on triticale crop's 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 triticale's 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.

Keywords: cereals; carbohydrates; proteins; phenolics; polysaccharides (search for similar items in EconPapers)
Date: 2023
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:67-2023-cjfs

DOI: 10.17221/67/2023-CJFS

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