Uman National University | today: 12/25/2025
| Author(s) |
Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine Голік О. В., , , |
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| Category | The Agronomy | ||
| year | 2025 | issue | Issue 107 part 1 |
| pages | 512-521 | index UDK | 664.7-021.465:(633.112:631.526.3 | DOI | 10.32782/2415-8240-2025-107-1-512-521 (Link) |
| Abstract | Purpose. To determine the formation of groat properties of grain of different cultivars of common spelt wheat. Methods. Laboratory, analytical, expert evaluation, organoleptic, statistical. Results. The study examined the groat properties of grain of new spelt wheat lines 18-61, 19-14, 18-191, 19-155, 18-327, 16-199, 15-58, 17-304, 18-255, 18-521, 16-199, 18-1, 18-6, and 18-426. Grain of the spring durum wheat cultivars Kharkivska 39 and Spadshchyna served as the control. Culinary evaluation of groats was carried out in the laboratory “Evaluation of Grain Quality and Products of Its Processing” of the Department of Food Technologies at Uman National University. The results indicate high groat properties of the grain of new spelt wheat lines. Six lines were identified with a groat cooking time of 20–22 minutes, which is 12–17 minutes less compared to durum wheat groats. The swelling coefficient of the groats, both in mass and volume, varied within the range typical for durum wheat. The porridge color was predominantly yellow; only two lines produced porridge with a creamy shade. The aroma and taste of the porridge received the highest score – 9 points (strongly pronounced), corresponding to a very high level. The porridge consistency also received the highest score – 9 points. At the same time, the organoleptic evaluation of the porridge did not depend on the cultivar of spelt wheat. The yield of groats from spelt wheat did not differ significantly compared to spring durum wheat, although it tended to decrease. This indicator amounted to 92.2–93.9% for spelt wheat and 94.1–94.7% for durum wheat. Conclusions. It was established that the grain of all new spelt wheat lines has high groat properties. At the same time, the grain of lines 18-61, 18-521, 19-155, 17-304, 18-191, and 18-327 has a shorter groat cooking time compared to durum wheat. The porridge color ranges from yellow to creamy, with a strongly pronounced aroma and taste and a tender consistency. | ||
| Key words | wheat species, cultivar, line, groat properties, evaluation, grain | ||