Vol. 6, Issue 1 (2018)
Analysis of carbohydrate changes in durum wheat (Triticum durum L.) genotypes
Author(s): Himani and Shashi Madan
Abstract: Durum wheat (Triticum durum L.) serves as the main raw material for high quality pasta products and diverse range of foods. Its high protein content, gluten strength, kernel hardness, size, golden amber color, high beta-carotene content and excellent cooking quality makes it most suitable for preparation of wide range of products. Therefore the present investigation was carried out to identify durum wheat genotypes superior in carbohydrate content. The carbohydrates play an important role in synthesis of metabolic compounds, production of energy, stabilization of membranes, regulation of gene expression and as signaling molecules. The total soluble sugars, reducing sugars and non-reducing sugars were varied significantly among different genotypes of wheat grains. The total soluble sugars were maximum in UAS 448. Reducing sugar of 0.97 per cent was found maximum in HD 4728 and UAS 448. Non-reducing sugars were also found to be maximum in UAS 448 (2.85 per cent). Starch content was found maximum in PDW 337(70.47 per cent). The genotypes UAS 448, HD 4728 and PDW 337 showed better performance for most of the sugar content.
Pages: 1951-1954 | 800 Views 101 Downloads
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How to cite this article:
Himani, Shashi Madan. Analysis of carbohydrate changes in durum wheat (Triticum durum L.) genotypes. Int J Chem Stud 2018;6(1):1951-1954.
