Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications

Abstract

Triticale-based biscuits were formulated with increasing substitution levels (i.e., 0, 25, 50, 75, and 100% w/w) of malted triticale flour (MTF). The products were analyzed for technological and nutritional characteristics, including the evaluation of the in vitro starch digestion. The results indicated that the substitution of triticale flour with MTF increased (p < 0.05) the total dietary fiber and ash contents. Total starch decreased (p < 0.05) when the level of MTF increased in the formulation, causing an increase in reducing sugars and an increase in the starch hydrolysis index and in the in vitro predicted glycemic index (pGI). The hardness and spread ratio values of biscuits decreased (p < 0.05) with increasing levels of MTF in the recipe. The lightness of doughs and biscuits decreased (p < 0.05) with increasing MTF levels. Overall, MTF could be used to formulate biscuits with higher dietary fiber content than native triticale flour and a medium to high in vitro glycemic index value as a function of the substitution level.

Keywords: biscuits; dietary fiber; in vitro digestion; malted triticale flour; texture.

Figure 1

L*, a*, and b* color values of triticale-based biscuits. Control: biscuits prepared with 100% native triticale flour (TF). 25% MTF: biscuits prepared by replacing 25 g/100 g w/w of TF with malted triticale flour (MTF). 50% MTF: biscuits prepared by replacing 50 g/100 g w/w of TF with MTF. 75% MTF: biscuits prepared by replacing 75 g/100 g w/w of MF with MTF. 100 MTF: biscuits prepared with 100% MTF. Different superscript letters in the same parameter are significantly different at the p < 0.05 level. The analysis of variance (One-way ANOVA) with a post hoc Tukey test was used. Data are presented as the mean values ± standard deviation of at least three replicates. Details of biscuits prepared with native and malted triticale flours are available in Supplementary Figure S1.