Buğday Çeşitlerinde Unun Kalite Özellikleri ve Kepeğin Fonksiyonel Özelliklerinin Değerlendirilmesi: Genotip, Yetiştirme Koşulları ve Yıl Etkileri

Öz

Çalışmada, genotip (G), yetiştirme koşulları (C) ve yılın (Y), buğday kepeklerinin polifenol ve toplam diyet lifi (TDF) içeriği ile aynı buğday örneklerine ait unların ekmek yapım kalitesi üzerindeki etkileri araştırılmıştır. Bu amaçla, farklı kırmızı ve beyaz buğday genotiplerinden elde edilen sekiz ekmeklik buğday kepeği, iki ardışık hasat yılı için toplam polifenol içeriği, ABTS ve DPPH serbest radikal süpürme aktivitesi ile TDF içeriği bakımından karakterize edilmiştir. Aynı çeşitlerin tane ve unları da fiziksel, kimyasal ve reolojik özellikleri açısından incelenmiştir. Çalışmada, ayrıca genotipin (G), yılın (Y) ve etkileşimlerin (G×C ve G×Y) buğday kepeği ve unu özelliklerine göreceli katkıları ile bu özellikler arasındaki korelasyonlar da değerlendirilmiştir. Sonuçlar, sulu ve kuru koşulların, buğday kepeğinde protein içeriği (PC) ve TDF üzerinde önemli etkilerinin olduğunu göstermiştir. Kırmızı ve beyaz buğday kepeklerinin her ikisinin de sulu koşullar altında genellikle daha yüksek PC ve TDF içeriğine sahip olduğu belirlenirken, kırmızı buğday kepeğinin (RWB) aynı koşullarda, TDF açısından beyaz buğday kepeğinden (WWB) daha yüksek içeriğe sahip olduğu tespit edilmiştir. Test edilen koşullar altında un kalitesi parametrelerinde de önemli farklılıklar gözlenmiştir. Bu çalışmada, buğdayın fonksiyonel ve kalite özelliklerinin iyileştirilmesine yönelik, ıslah programlarında çeşitli genotiplerin ve farklı yetiştirme koşullarının kullanılmasının önemi vurgulanmaktadır.

Anahtar Kelimeler

• Buğday
• kepek
• un kalitesi
• diyet lif
• fenolik içerik

Evaluation of Flour Quality Attributes and Bran Functional Properties in Wheat Varieties: Effects of Genotype, Growing Conditions, and Year

Öz

In the study, the effects of genotype (G), growing conditions (C), and year (Y) on the polyphenol and total dietary fiber (TDF) content of wheat bran, as well as on the bread-making quality of flours obtained from the corresponding wheat samples, were investigated. For this purpose, eight bread wheat brans obtained from different red and white wheat genotypes were characterized for their total polyphenol content, ABTS and DPPH free radical based scavenging activity and TDF content for two succeeding harvesting years. The grain and flours of the same varieties were also characterized for their physical, chemical and rheological properties. The study also assessed the relative contributions of genotype (G), year (Y), and the interactions (G×C and G×Y) to the properties of wheat bran and flour, along with the correlations among these properties. Results indicated that the irrigated and rainfed conditions significantly influenced protein content (PC) and TDF in wheat bran. While both red and white wheat brans generally exhibited higher PC and TDF content under irrigated conditions, red wheat bran (RWB) was found to have a higher TDF content than white wheat bran (WWB) under the same conditions. Significant differences were also observed in several flour quality parameters under the tested conditions. Overall, this study emphasizes the importance of using diverse genotypes and varying growing conditions in breeding programs aimed at improving the functional and quality properties wheat.

Anahtar Kelimeler

• Wheat
• bran
• flour quality
• dietary fiber
• phenolic content

Kaynakça

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