Exploring the Potential of Triticale as a Functional Food for Human Health | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Areeba Irfan: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan

2. Kanza Aziz Awan: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan

3. Zakia Akram: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan

4. Sajid Manzoor: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan

5. Waleed Sultan: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan

6. Ayesha Murtaza: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan

Abstract:

Functional foods, with their added health benefits beyond basic nutrition, have gained significant attention in recent years. This abstract focuses on triticale, a hybrid grain derived from wheat and rye, and its potential as a functional food for human health. Triticale possesses a unique nutritional profile, rich in essential nutrients, bioactive compounds, and dietary fibers that have been associated with various health benefits. Triticale's high fiber content, including both soluble and insoluble fibers, contributes to improved gastrointestinal health, regulation of blood sugar levels, and weight management. The grain's low glycemic index aids in maintaining stable blood glucose levels and may reduce the risk of type 2 diabetes. The presence of bioactive compounds, such as phenolic compounds, antioxidants, and phytochemicals, in triticale further enhances its functional properties. These compounds exhibit anti-inflammatory, anti-carcinogenic, and cardio protective effects, potentially reducing the risk of chronic diseases like cancer and cardiovascular disorders. Triticale's antioxidant capacity can also contribute to cellular health by combating oxidative stress and reducing the risk of age-related conditions. Moreover, it contains essential vitamins and minerals, including folate, iron, and magnesium, which are crucial for energy metabolism, red blood cell formation, and overall physiological functioning. By incorporating triticale into the diet, individuals can enhance their nutrient intake and potentially prevent micronutrient deficiencies. Overall, triticale demonstrates promising potential as a functional food for human health. However, further research is needed to elucidate its bioavailability, optimal processing methods, and potential allergenicity. Incorporating triticale into the diet, either as whole grains or as fortified products, can provide individuals with a valuable source of essential nutrients, dietary fibers, and bioactive compounds, thus promoting overall well-being and reducing the risk of chronic diseases.

Page(s): 332-332

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

Diabetes , functional food , Bioavailability , Triticale , Cardio Protective

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