Abstract
In this study, nutritional value of Firik produced in
Hatay region was examined by using four Firik samples collected from local
farmers. Amount of protein, ash, moisture, total sugar, fat, salt, raw
cellulose and fatty acid profile were determined and estimated values were
compared with similar foods such as bulgur and rice. Protein and ash contents
of Firik samples were higher than bulgur and rice, while sugar and fat contents
were lower. In addition, higher amount of linoleic acid and remarkably adequate
amount of linolenic acid generally known as essential fatty acids were
obtained. The results showed that Firik produced in Hatay can be considered to
use as a reinforcement ingredient for improving nutritional value of daily
meals, as it has better nutritional properties than the other resemble
carbohydrate-based foods.
Keywords
References
- References AFNOR (1984). Receuil des normes françaises des corps gras, grains oléagineux et produits dérivés, 3rd edn. Association Française pour Normalisation, Paris, p 95 Anonymous (1995). Approved Methods of the American Association of Cereal Chemists (9th ed.). St. Paul, MN: The Association. Bird, A.R., Mular, M. (2003). Product analysis: green wheat Freekeh. CSIRO Health Sciences and Nutrition, product analysis report (p. 4). Caba, Z.T., Boyacioglu, M.H., Boyacioglu, D. (2011). Bioactive healthy components of bulgur. International Journal of Food Science and Nutrition 63 (2): 250-256. D’Egidio, M.G., Cecchini, C. (1998). Immature wheat grains as functional foods. Italian Food & Beverage Technology 14: 34. Dick, J.W., Matsuo, R.R. (1988). Durum Wheat and Pasta Products. In Y. Pomeranz (Ed.), Wheat chemistry and technology (Vol. II, pp. 507-547). St. Paul, MN: American Assoc. Cereal Chem. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28 (3): 350-356. Food Standards Agency and Institute of Food Research (2002). McCance and Widdowson’s The Composition of Foods, Sixth Summary Edition. Royal Society of Chemistry, Cambridge. Humphries, J.M., Khachik, F. (2003). Distribution of lutein, zeaxanthin, and related geometrical isomers in fruit, vegetables, wheat, and pasta products. Journal of Agricultural and Food Chemistry 51(5): 1322-1327. Kraszkiewicz, A., Kachel-Jakubowska, M., Lorencowicz, E., Przywara, A. (2015). Influence of cellulose content in plant biomass on selected qualitative traits of pellets. Farm Machinery and Processes Management in Sustainable Agriculture 7: 125-130. Musselman, L.J., Mouslem, A.B. (2001). Frikeh, roasted green wheat. Economic Botany 55 (2):187–189. Ozboy, O., Ozkaya, B., Ozkaya, H., Koksel, H. (2001). Effects of wheat maturation and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food. Nahrung Food 45 (5): 347-349. Ozkaya, B., Ozkaya, H., Eren, N., Unsal, A.S., Koksel, H. (1999). Effects of wheat maturation stage and cooking method on physical and chemical properties of firiks. Food Chemistry 66 (1): 97-102. Ozkaya, B., Ozkaya, H., Koksel, H. (1998). Physical and chemical properties of firiks. Agris 52 (5): 298-301. Williams, P.C., El-Haremein, F.J. (1985). Frekeh making in Syria-A small but significant local industry. Rachis 3 (2): 28-30.
Abstract
Bu
çalışmada, Hatay bölgesinde üretilen Firiğin besin değeri, dört Firik numunesi
kullanılarak incelenmiştir. Firik örneklerinin protein, kül, nem, toplam şeker,
yağ, tuz, ham selüloz içerikleri ve yağ asidi profili belirlenerek elde edilen
değerler bulgur ve pirinç gibi benzer gıdalar ile karşılaştırılmıştır. Firiğin, protein
ve kül içeriği bulgur ve pirinçten yüksek, şeker ve yağ içeriği ise daha
düşüktür. Buna ek olarak, esansiyel yağ asitleri olarak bilinen yüksek miktarda
linoleik asit ve oldukça uygun miktarda linolenik asit elde edilmiştir. Sonuç
olarak, Hatay'da üretilen Firiğin karbonhidrat esaslı diğer gıdalardan daha iyi
besinsel özelliklere sahiptir. Elde edilen veriler Firiğin günlük diyetin besin
değerini artırmak için kullanılabileceğini göstermektedir.
Keywords
References
- References AFNOR (1984). Receuil des normes françaises des corps gras, grains oléagineux et produits dérivés, 3rd edn. Association Française pour Normalisation, Paris, p 95 Anonymous (1995). Approved Methods of the American Association of Cereal Chemists (9th ed.). St. Paul, MN: The Association. Bird, A.R., Mular, M. (2003). Product analysis: green wheat Freekeh. CSIRO Health Sciences and Nutrition, product analysis report (p. 4). Caba, Z.T., Boyacioglu, M.H., Boyacioglu, D. (2011). Bioactive healthy components of bulgur. International Journal of Food Science and Nutrition 63 (2): 250-256. D’Egidio, M.G., Cecchini, C. (1998). Immature wheat grains as functional foods. Italian Food & Beverage Technology 14: 34. Dick, J.W., Matsuo, R.R. (1988). Durum Wheat and Pasta Products. In Y. Pomeranz (Ed.), Wheat chemistry and technology (Vol. II, pp. 507-547). St. Paul, MN: American Assoc. Cereal Chem. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28 (3): 350-356. Food Standards Agency and Institute of Food Research (2002). McCance and Widdowson’s The Composition of Foods, Sixth Summary Edition. Royal Society of Chemistry, Cambridge. Humphries, J.M., Khachik, F. (2003). Distribution of lutein, zeaxanthin, and related geometrical isomers in fruit, vegetables, wheat, and pasta products. Journal of Agricultural and Food Chemistry 51(5): 1322-1327. Kraszkiewicz, A., Kachel-Jakubowska, M., Lorencowicz, E., Przywara, A. (2015). Influence of cellulose content in plant biomass on selected qualitative traits of pellets. Farm Machinery and Processes Management in Sustainable Agriculture 7: 125-130. Musselman, L.J., Mouslem, A.B. (2001). Frikeh, roasted green wheat. Economic Botany 55 (2):187–189. Ozboy, O., Ozkaya, B., Ozkaya, H., Koksel, H. (2001). Effects of wheat maturation and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food. Nahrung Food 45 (5): 347-349. Ozkaya, B., Ozkaya, H., Eren, N., Unsal, A.S., Koksel, H. (1999). Effects of wheat maturation stage and cooking method on physical and chemical properties of firiks. Food Chemistry 66 (1): 97-102. Ozkaya, B., Ozkaya, H., Koksel, H. (1998). Physical and chemical properties of firiks. Agris 52 (5): 298-301. Williams, P.C., El-Haremein, F.J. (1985). Frekeh making in Syria-A small but significant local industry. Rachis 3 (2): 28-30.
Details
| Other ID | GD17064 |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | December 15, 2017 |
| Published in Issue | Year 2017 Volume: 42 Issue: 6 |
