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Whole cereal grains contain nutritionally significant quantities of vitamins that are important for health. The aim of this study was to assess the amount of vitamins B group in mature and immature triticale and hull-less barley. All grains were obtained from the experimental farm of Latvia University of Agriculture in immature (use the scale of Zadoks, GS75) and mature conditions (GS93) in 2016. The vitamins were determined by AOAC official methods. The highest content of vitamin B1 (thiamine) was found in mature triticale (0.52±0.01 mg 100 g-1). The amount of vitamin B2 (riboflavin) was higher in immature triticale (0.40±0.01 mg 100 g-1) compared with other grains mature or immature conditions. Vitamin B3 (niacin) amount was higher in immature hull-less barley (7.11±0.01 mg 100 g-1) than other grains mature or immature conditions. According to the results of the study can be seen that the immature grains can be used to enrich foods with water soluble B group vitamins. Immature triticale grains are great source of vitamins B2 and B3. The mature triticale and hull-less barley and immature hull-less barley, accordingly has potential for the use in production of functional foods and increasing nutritive value of products. [ABSTRACT FROM AUTHOR]

Jerusalem artichoke powder (JAP) from Jerusalem artichoke (Helianthus tuberous L.) roots is a nutritive valuable product that can be used for a healthy product development. The influence of JAP on the quality and degree of liking of cakes was investigated. Sensory evaluation of cakes was realized in two stages: the first - to define the quality attributes of the cakes with JAP from the point of view of the experts, the second -- to find out the consumers' views on the cakes, whose quality has been improved in accordance with the recommendations of the experts. As a control sample, the classic home cake was evaluated. Control sample was compared with the cakes, where the amount of wheat flour prescribed by recipe was partly substituted with JAP at different concentrations. Experts evaluated cakes and defined the highest acceptable concentrations of JAP in cakes. For the consumers it was offered to assess the cakes with JAP at concentration 30% and with different taste and aroma enhancers. Cakes with 30% of JAP additive were the most favoured by the sensory properties: aroma, texture, softness elasticity, porosity and softness, surface crust, appearance, colour, shape, and size. Results of analysis of variance showed that there no significant differences in the degree of liking between the cakes with JAP and the cakes with taste and aroma enhancer additives (p > 0.05). There had been performed hardness analysis and colour measurement for cakes with JAP. The observed results declare high influence of aroma and taste enhancer on cakes structure and colour. [ABSTRACT FROM AUTHOR]

Current research has been supported by the National research programme AgroBioRes. In Latvia as well as in the world most used cereal grains are wheat. According to the traditions Latvia's inhabitants in their diet also include such grains as rye and oats. Each grain species has its own characteristics and different nutrient composition. In order to vary and enrich with valuable nutrients people could include in their diet potentially diverse and untraditional cereals such as hull-less barley and triticale. One of the possibilities how to gain benefit from grains further are usage of immature grains, which have a high nutritional value. Biscuits are a lot consumed, but they have low nutritional value. Therefore goal of this study was explore quality of biscuits made from different cereals varieties and enriched with immature grains flour. Main quality parameters using standard methods were analysed as: moisture content, dietary fibre, sugars, and protein content as well as sensory properties. The study results showed significant (p<0.05) increase in moisture, dietary fibre, sugars and proteins content in samples with immature grains, but sensory indicators for the same products showed insignificant changes in comparison with biscuits without immature grain flour additive. Partly substitute traditional flour with immature grain flour it is possible increase nutritional value of biscuits without significant impact on sensory characteristics. [ABSTRACT FROM AUTHOR]

Whole cereal grains contain nutritionally significant quantities of vitamins that are important for health. The aim of this study was to assess the amount of vitamins B group in mature and immature triticale and hull-less barley. All grains were obtained from the experimental farm of Latvia University of Agriculture in immature and mature conditions in 2016. The vitamins were determined by AOAC official methods. The highest content of vitamin B1 (thiamine) was found in mature triticale (0.52±0.01 mg 100 g-1). The amount of vitamin B2 (riboflavin) was higher in immature triticale (0.40±0.01 mg 100 g-1) compared with other grains mature or immature conditions. Vitamin B3 (niacin) amount was higher in immature hull-less barley (7.11±0.01 mg 100 g-1). According to the results of the study can be seen that the immature grains can be used to enrich foods with water-soluble B group vitamins. Immature triticale grains are great source of vitamins B2 and B3. The mature triticale and hull-less barley and immature hull-less barley, accordingly was using for production of functional foods and increasing nutrition value. [ABSTRACT FROM AUTHOR]

The present study provides research in content of protein, starch, sugars and concentration of B group vitamins (thiamine, riboflavin, pyridoxine and niacin) in immature wheat (Triticum aestivum L.) compared to mature wheat kernels. The content of protein, starch was determined in kernels using Infratec1241 Grain Analyzer (Sweden), content of sugars was analysed by high- efficiency liquid chromatography HPLC (Shimadzu, Japan). The concentrations of vitamins were determined by high - efficiency liquid chromatography for vitamins B1, B2, B3, B6. Obtained results suggested that the immature wheat kernels obtained in milk stage showed higher contents of some compounds such as sugars and B group vitamins. The amount of all sugars presented in immature grains is higher and decreased uniformly during maturation. Therefore, immature grains are better sources of the B group vitamin that the mature grains, and therefore more nutritionally efficacious. [ABSTRACT FROM AUTHOR]

From legume seeds it is possible to make new products with different physical properties such as size and hardness by using extrusion-cooking. Peas are products that normally need a rather long cooking time, but extrusion-cooking can make them more usable in daily human diet. As protein based food products in markets are less represented than those based on carbohydrates, but for balanced diet protein intake is essential, our aim was to ensure availability of such products, so experiments were carried out in order to establish optimal moisture content for grey pea (Pisum sativum L.) flour extrusion. Three grey pea (Pisum sativum L.) based products were obtained with different water amount added before extrusion, and their size, volume mass and colour was analyzed in order to ascertain what amount of water is best for such products. Results show significant differences for size, volume mass and colour changes, establishing that the best of the products was the one with 9.00±0.01 g·100g-1 added water. This product had better characteristics than others, where 11.00±0.01 g·100 g-1 and 7.00±0.01 g·100 g-1 water was added. The products with 9.00±0.01 g·100 g-1 added water were by more than 100 g·L-1 lighter than other products, also colour changes compared to non extruded pea flour were fewer than for other samples and their size was the biggest of all obtained products, averagely 11±1mm. [ABSTRACT FROM AUTHOR]