## 3 Results
### Determination of Pasting Properties of Whole and Germinated Triticale Grain  
Table 5 and Figure 5 present the samples' pasting properties and curves for whole (WGT) and germinated triticale grain (GT 18, GT 20, GT 22, and GT 24). The results showed that the pasting properties gradually decreased as the germination time increased. An analysis of the peak viscosity parameter showed that the values for whole grain (WGT-60.00) were significantly higher than those for the germinated grain at 24 h (GT24-50.00), indicating a significant reduction in the starch's ability to swell and retain water due to the enzymatic modification occurring during germination [98]. Germination triggers hydrolytic enzymes like \(\alpha\)-amylase, which quickly lowers the viscosity of starch suspensions by breaking them down into simple sugars and oligosaccharides, modifying the rheological properties of germinated flours [33]. A similar trend was observed for the final viscosity, which reflects the structural changes in the starch gel during cooling and characterizes the starch's ability to retrograde after thermal treatment. The value for the whole-grain sample (WGT) was 28.00, while for the sample germinated for 24 h (GT24), it decreased to 24.00. This decrease was statistically significant (\(p<0.05\)) and indicated a reduction in the starch's ability to retrograde due to the enzymatic modification occurring during germination. However, despite the observed decrease in final viscosity, the starch in the germinated samples still partially retained its ability to retrograde after thermal treatment, as evidenced  
Figure 5: Pasting property curves of whole and germinated triticale grain samples. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Germination Time** & **Peak Viscosity** & **Trough** &
\begin{tabular}{c} **Breakdown** \\ **Viscosity** \\ \end{tabular} & **Final Viscosity** & **Setback Viscosity** \\ \hline WGT & 60.00 \(\pm\) 3.17 b  & 21.00 \(\pm\) 2.09 a  & 39.00 \(\pm\) 1.47 c  & 28.00 \(\pm\) 1.99 a  & 7.00 \(\pm\) 0.86 a  \\ \hline GT 18 & 56.00 \(\pm\) 1.89 ab  & 18.00 \(\pm\) 2.53 a  & 38.00 \(\pm\) 1.82 bc  & 25.00 \(\pm\) 2.14 a  & 7.00 \(\pm\) 0.14 a  \\ \hline GT 20 & 54.00 \(\pm\) 2.87 ab  & 19.00 \(\pm\) 1.04 a  & 35.00 \(\pm\) 2.33 ab  & 26.00 \(\pm\) 1.17 a  & 7.00 \(\pm\) 0.37 a  \\ \hline GT 22 & 53.00 \(\pm\) 3.27 ab  & 20.00 \(\pm\) 2.70 a  & 33.00 \(\pm\) 1.30 a  & 26.00 \(\pm\) 1.94 a  & 6.00 \(\pm\) 1.05 a  \\ \hline GT 24 & 50.00 \(\pm\) 2.77 a  & 17.00 \(\pm\) 1.39 a  & 33.00 \(\pm\) 1.59 a  & 24.00 \(\pm\) 1.39 a  & 7.00 \(\pm\) 0.33 a  \\ \hline \hline \end{tabular} Note: Values are expressed as means \(\pm\) standard deviations. Data which is not share lowercase letters significantly differs in the same column, \(p<0.05\).  
\end{table} 
Table 5: Pasting properties of whole and germinated triticale grain samples. by the residual values of this parameter (e.g., 24.00 for GT24). This suggests that the structural elements responsible for retrogradation, particularly amylose fragments, did not undergo complete degradation but only partial breakdown. Stable retrogradation in starches is essential for producing products like vermicelli, instant porridge, and noodles, as it results in increased hardness and reduced stickiness of the functional product [131]. Nutritionally, retrograded starches are significant because they are digested slowly, which leads to more stable postprandial blood glucose levels, offering potential benefits for glycemic control and sustained energy release. A similar trend of decreasing viscosity parameters was observed in previous studies [33; 132]. The breakdown viscosity, which refers to the stability of the starch gel to thermal and mechanical stress, also decreased from 39.00 in the whole grain to 33.00 in the grain germinated for 24 h, indicating reduced destruction of the gel structure during thermal processing.