INSTANT CEREAL QUALITY OF SPELT WHEAT GRAIN DEPENDING ON THE TEMPERATURE OF EXTRUSION

Abstract

The culinary evaluation of the extrudate from unhusked and husked grain of various wheat varieties and strains, depending on the temperature of extrusion is carried out.Thus, during extrusion at a temperature of 100-110 °С, smell and taste indicators of the extrudate were 9 points in all studied spelt wheat varieties and strains. Color indicator corresponded to 7 points, with the exception of the extrudate of TV 1100 strain which value was 9 points. The extrudate from grain of Zoria Ukrainy, Shvedska 1 varieties and 7 strains had the highest evaluation of consistency. It was quite tender and well chewed, without crunching and it corresponded to 7 points.The extrudate of TV 1100 strain had the highest culinary evaluation (8,5 points). The overall evaluation of the extrudate of Schwabenkorn and NSS 6/01 varieties and LPP 1197, LPP 1224, P 3, LPP 3132 and NAK 34/12-2 strains was high (7,5 points) and it was very high of other varieties and strains.During extrusion at a temperature of 180-200 °С, smell, taste and consistency did not change compared to extrusion at lower temperature and amounted to 9 points. However, its consistency increased to 9 points or by 6-20 %. The extrudate of TV 1100 strain had the highest evaluation (9,0 points) and it was 8,5 points of other variants.Consequently, it is necessary to use Zoria Ukrainy and Swedish 1 varieties and LPP 3117, LPP 1304, LPP 3122/2, LPP 3373, LPP 1221, TV 1100 and NAK 22/12 strains for the extrusion of unhusked spelt wheat grain at temperatures of 100-110 °C.All studied forms of spelt wheat are suitable for high-temperature extrusion.Removing shells by husking grain increased the culinary evaluation of the extrudate to 9 points by all parameters regardless of the extrusion temperature.The extrudate of husked spelt wheat grain was characterized by light cream color and the extrudate of TV 1100 strain had a yellow tinge, its smell and taste was very pronounced, its consistency during chewing was very tender, well chewed and without crunching.At the extrusion temperature of 100-110 °C, the cooking coefficient was the highest in Zoria Ukrainy and Schwabenkorn varieties and LPP 1221 and TV 1100 strains (6,0-6,6 points). This indicator of other variants varied from 5,2 to 5,9 points.The cooking coefficient of the extrudate of unhusked grain of Zoria Ukrainy variety was the highest (6,7 points). This coefficient of Schwabenkorn variety and TV 1100 strain was 6,1 and 6,2, respectively. The cooking coefficient of the extrudate of remaining studied spelt wheat varieties and strains was within the range of 5,3-5,9 or less by 12-21 % compared with Zoria Ukrainy variety (check variant).The cooking coefficient of the extrudate obtained by the high-temperature extrusion changed in a similar way.The cooking coefficient of the extrudate of unhusked grain was also the highest in Zoria Ukrainy variety (6,8 points). The trend towards its decline is noted in TV 1100 and LPP 1221 strains. This indicator of other varieties and strains varied from 5,3 to 6,1 which was significantly less than the check variant indicator.It is found that the protein content in spelt wheat grain influenced the cooking coefficient of cereal products. Between these indices there was a direct high correlation relationship for whole, crushed groats and semolina (r = 0,87 ± 0,003-0,89 ± 0,01), for rolled groats and the extrudate from husked grain it was a very high correlation (r = 0,91 ± 0,006-0,94 ± 0,009).However, it was the highest one for the extrudate from unhusked grain (r = 0,96 ± 0,003).