Grinding and nutritional properties of six spelt (triticum aestivum ssp. spelta l.) cultivars

Abstract

Some physical, technological, nutritional, and nutraceutical determinants of six spelt varieties were evaluated. The grains were characterized by similar grain hardness and gave similar breakage patterns on a hammer mill and relatively low grinding energy requirements. The highest protein content was determined for Spelt I.N.Z. and Schwabenkorn (155 mg/g db), whereas the lowest was for Ceralio (98 mg/g db). The total starch content in tested cultivars averaged about 500 mg/g db; however, significant differences were observed for resistant and potentially bioavailable starch. The highest starch digestibility was observed for Ostro, Schwabenspelz, and Spelt I.N.Z. (about 45%), whereas the lowest was for Ceralio (about 33%). Chemically extractable total phenolic compounds content did not differ between cultivars. When flavonoids contents were compared, however, significant differences were observed; their contents ranged from 0.61 to 2.12 mg/g db (Spelt I.N.Z. and Schwabenkorn, respectively). The ability to inhibit xanthine oxidase activity (XOI) differed significantly between studied cultivars. The results, correlated with flavonoids content (r = 0.522), were found in the order Schwabenspelz > Schwabenkorn ≈ Oberkulmer Rotkorn > Ostro ≈ Ceralio > Spelt I.N.Z.). Simulated digestion significantly released phenolics and flavonoids from all samples; however, no simple relationships between phenolics and XOI were found. © 2014 AACC International, Inc.