Mercimek Genotiplerinin Kimyasal, Fizikokimyasal Özellikleri ile Mineral Madde İçeriklerinin Değerlendirilmesi

Year 2019, Volume: 36 Issue: 1, 23 - 29, 30.04.2019

Özge Doganay Erbaş Köse Hatice Bozoğlu Zeki Mut

https://doi.org/10.13002/jafag4391

Abstract

Mercimek yüksek protein içeriği ve düşük glisemik indeksi ile gelişmekte olan ve gelişmiş ülkelerde çok fazla tüketilen bir üründür. Bu çalışma, Yozgat koşullarında 9 farklı mercimek genotipinin bazı kimyasal ve fizikokimyasal özellikleri (kül, protein, nişasta ve amiloz oranı, bin tane ağırlığı (BTA), kabuk oranı (KAO), su alma kapasitesi (SAK), şişme kapasitesi (ŞK) ve birim hacim ağırlığı (BHA)) ile mineral içeriklerini (K, Ca, Mg, Cu, Fe, Mn, Mo ve Zn) belirlemek amacıyla 2014 ve 2015 yıllarında yürütülmüştür. Deneme tesadüf blokları deneme desenine göre üç tekrarlamalı olarak gerçekleştirilmiştir. İki yılın ortalamasına göre genotiplerin kül oranı % 2.86 ile 3.30, protein oranı % 27.3 ile 29.2, nişasta oranı % 45.8 ile 47.5, amiloz oranı % 10.8 ile 13.8, K 839.1 ile 918.4 mg/100g, Ca 82.7 ile 87.0 g/100g, Mg 65.4 ile 74.9 mg/100g, Cu 0.94 ile 1.20 g/100g, Fe 7.7 ile 10.8 g/100g, Mn 1.38 ile 1.56 mg/100g, Zn 3.27 ile 3.43 mg/100g, Mo 0.23 ile 0.28 mg/100g, BTA 53.1 g ile 67.0 g, KAO % 8.2 ile 9.7, SAK 0.061 ile 0.070 g/tane, ŞK 0.051 ile 0.072 ml/tane ve BHA 1.16 ile 1.34 g/ml arasında değişmiştir. Sultan, Meyveci, Yerel 1 ve Yerel 2 genotipleri PO, K, Ca, Mg, Fe ve Zn içeriği gibi özellikler yönünden ön plana çıkmıştır.

Keywords

Amiloz, kalite, protein, mineral madde, su alma kapasitesi

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