ICYTAC   23898
INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Arabinoxilan and minerals content on whole meal and white flour obtained from Argentinean wheat cultivars
Autor/es:
VIGNOLA MB; BARONI V; LEON AE; PEREZ, GABRIELA T.
Lugar:
Curitiba
Reunión:
Congreso; Latin American Cereal Conference 3; 2015
Institución organizadora:
ICC international
Resumen:
Although the impact of minor components, as minerals and AX, on human nutrition and end use quality, micronutrients of Argentinean wheat genotypes have not been extensively studied until now. Therefore, the aim of this study was to compare the minerals and arabinoxylan content on whole meal and white flour obtained from commercial Argentinean wheat as well as to delineate the influence of genotype and climatic conditions on the variation of these components on both wheat fractions. Eleven commercial bread wheat cultivars from Argentina grown in Marcos Juarez, Cordoba, Argentina, from two consecutive harvests (2010 - 2011) were analyzed. Grain texture, Water-Extractable Arabinoxylans (WE-AX) and Total Arabinoxylans (T-AX) and mineral distribution and content grain were determined on white flour and whole meal. A wide variation in T-AX and WE-AX content on both whole meal and white flour was observed. For T-AX variation, the crop year was the principal responsible for the variability found in whole meal as well as in white flour, while WE-AX content was more influenced by genotype on both flours. A reduction of 56% of T-AX on white flour was observed after milling. Positive and significant correlation was found between T-AX on white flour and grain hardness (r= 0.36 , p