[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview.

Srinu, Dhanavath and Prasada Rao, U. J. S. (2017) Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview. Journal of Food Science, 82 (10). pp. 2243-2250. ISSN 0022-1147

[img] PDF
Journal of Food Science 2243 2017.pdf - Published Version
Restricted to Registered users only

Download (310kB)

Abstract

Triticum dicoccum wheat is one of the ancient wheat species and is gaining popularity due to its suggested health benefits as well as its suitability for organic farming. In some parts of the world, certain traditional foods prepared with dicoccum wheat are preferred due to their better taste, texture, and flavor. It is rich in bioactive compounds and its starch has been reported to have slow digestibility. However, content and composition of bioactive compounds is reported to vary depending on the geographical location, seasonal variations, varieties used, and the analytical methods followed. Therefore, in the present study, we report the food uses, digestibility of starch, nutritional and nutraceutical compositions of dicoccum wheat grown in different parts of the world, and also its health benefits in ameliorating diabetes and celiac disease.

Item Type: Article
Uncontrolled Keywords: dicoccum wheat, health benefits, nutraceuticals, nutritional characteristics, starch digestibility
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Nov 2017 09:31
Last Modified: 21 Nov 2017 09:31
URI: http://ir.cftri.com/id/eprint/13155

Actions (login required)

View Item View Item