Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13155/
http://dx.doi.org/10.1111/1750-3841.13844 |
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| Title |
Nutritional and Nutraceutical Properties of
Triticum dicoccum Wheat and Its Health Benefits:
An Overview.
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| Creator |
Srinu, Dhanavath
Prasada Rao, U. J. S. |
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| Subject |
16 Nutritive value
04 Wheat |
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| Description |
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.
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| Date |
2017
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13155/1/Journal%20of%20Food%20Science%202243%202017.pdf
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 |
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