Triticale: Nutritional composition and food uses

Abstract

Triticale (× Triticosecale Wittmack), a man-made cereal from wheat and rye hybridization, is mainly used as animal feed. In recent years, there has been increasing interest in utilising triticale for food production. Some chemical constituents (e.g., starch and non-starch polysaccharides) of triticale as well as the genetic variability in nutritional composition have been much studied. Various food and beverage products of triticale have been developed, including bakery products (e.g., bread and cookie), pasta, malt, spirit, yoghurt, and biodegradable and edible films. Focusing on the literatures from the last 5years, this mini-review summarises the recent advances in the nutritional composition and diverse food uses of triticale. There is a wide variation in the chemical composition of triticale, which suggests the potential of triticale asa cereal alternative for various food and beverage applications.

Keywords: Bread; Dietary fiber; Film; Malt; Polyphenol; Starch; × Triticosecale.