Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

Chemometric analysis of nutritional and bread-making quality attributes of wheat cultivars

Zuzana Šramková *, Filip Kraic a, Jana Jurovatá b, Edita Gregová c, Ernest Šturdík

Institute of Biochemistry, Nutrition and Health Protection, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
a Department of Chemistry, University of SS. Cyril and Methodius, J. Herdu 2, 917 01 Trnava, Slovak Republic
b Department of Chemistry, University of SS. Cyril and Methodius, J. Herdu 2, 917 01 Trnava, Slovak Republic
c Plant Production Research Centre, Bratislavská cesta 122, 921 68 Piešťany, Slovak Republic

E-mail: * zuzana.sramkova@stuba.sk

Abstract: The term of wheat grain quality can be interpreted in many ways, because there are different demands according to the needs of agriculture, processing industry, consumers, etc. Increasing attention is devoted to nutritional and health aspect of wheat quality. In this work, a set of 44 wheat cultivars was characterized by fourteen variables referring to: (1) nutritional and health-promoting quality of wheat grain, (2) technological quality of grain samples and (3) dough/ bread-making quality. Data were analyzed by means of several statistical/chemometrical tools.

Keywords: wheat cultivars, wheat quality, analysis of variance, linear discriminant analysis

Full paper in Portable Document Format: acs_0053.pdf

Acta Chimica Slovaca, Vol. 2, No. 2, 2009, pp. 139—146