The Total Pentosan and Viscosity Relationship in Wheat, Triticale and Oats

Abstract

The present study was conducted to determine the total pentosan content and water- extract viscosity of some wheat, triticale and oats varieties. The average total pentosan content were obtained 7.15 % for wheat, 7.26 % for triticale and 9.83 % for oats. The differences between the varieties were significant (P0.01). The regression equations were found between total pentosane and water-extract viscosity of wheat, triticale and oats: 0.78 for wheat, 0.79 for triticale and 0.74 for oats.