Naslov
Spelt (Triticum spelta L.) - HEALTHY FOOD

Autori
Darko, Kiš ; Sanja, Kalambura ; Sonja, Marić ; Vlado, Guberac ; Nives, Jovičić ; Sunčica, Guberac ; Danijela, Slipčević

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), stručni

Skup
26th International Scientific-Expert Conference of Agriculture and Food Industry

Mjesto i datum
Sarajevo, Bosna i Hercegovina, 27.09.2015. - 30.09.2015

Vrsta sudjelovanja
Ostalo

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
spelt ; nutritional characteristics ; nutrition

Sažetak
Spelt (Triticum spelta L.), also known as dinkel wheat or hulled wheat, is one of the oldest known grains and it originates from Asia. It was known even to the Egyptians, the oldest findings of this type of wheat were found in the Nile valley and they date to the fourth millennium BC. This edible, chaff-like, type of wheat was used for food by the ancient Romans who grew it throughout the empire. This cereal was very important from the Bronze Age to the Middle Ages in Europe. However, in recent times it has largely been replaced by other types of wheat (Triticum aestivum and Triticum durum). This grain has again started attracting attention in the past two decades because of the possibility of organic breeding, since it requires lesser use of fertilizers and pesticides compared to the common wheat. Due to the increasing awareness of consumers who pay more attention every day to the variety and quality of food, spelt is increasingly gaining importance with the tendency of multiplying sown areas so the goal of this study was to determine the nutritional characteristics of spelt shelled beans of studied varieties Bc Vigor and Ostro (water content, ash, starch, protein and crude fat) for nutritional use.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA