Quality characteristics of some durum wheat varieties grown in Southeastern Anatolia Region of Turkey (GAP)

Ali Yıldırım; Ahmet Atasoy

doi:10.29050/harranziraat.738505

Araştırma Makalesi

Türkiye’nin Güneydoğu Anadolu Bölgesi’nde (GAP) yetiştirilen bazı durum buğdayı çeşitlerinin kalite özellikleri

Yıl 2020, Cilt: 24 Sayı: 4, 420 - 431, 16.12.2020

Ali Yıldırım , Ahmet Atasoy

https://doi.org/10.29050/harranziraat.738505

Cited By: 6

Öz

Bu çalışmanın amacı Türkiye’nin Güneydoğu Anadolu Bölgesinde (GAP) yetişen bazı durum buğdaylarının fiziksel (uzunluk, genişlik, kalınlık, eşdeğer çap, küresellik, sertlik, bin tane ağırlığı, hektolitre ağırlığı, renk), teknolojik ve fizikokimyasal (su absorpsiyon kapasitesi, kül, protein, gluten, gluten indeksi, (SDS) sedimantasyon, Glutograf-E değerleri) gibi kalite özelliklerini belirlemektir. Çalışmada Burgos, Svevo, Güneyyıldızı, Sarıçanak 98, Zenit ve Massimo gibi bazı makarnalık buğday çeşitleri incelenmiştir. Buğday çeşitleri arasında sertlik, bin tane ağırlığı, hektolitre ağırlığı, tane boyutu (uzunluk, genişlik, kalınlık, eşdeğer çap), küresellik, Hunter-renk (L *, a * ve b *) değerleri gibi fiziksel özellikler açısından önemli farklılıklar (P≤0.05) gözlenmiştir. Ayrıca buğday çeşitleri arasında protein, kül, gluten, gluten indeksi, SDS sedimantasyon, su absorpsiyon kapasitesi, gerilme (uzayabilirlik) ve gevşeme (elastikiyet) özellikleri açısından istatistiksel olarak anlamlı farklılıklar bulunmuştur. Kalite özellikleri sonuçları ve buğday çeşitleri arasındaki kalite karakteristiklerindeki farklılıklar pişirme, ıslatma, yoğurma, kurutma gibi ürün işleme prosesleri açısından önemli olabilir.

Anahtar Kelimeler

GAP, Durum buğdayı, Teknolojik, Fizikokimyasal, Kalite

Kaynakça

AACC, (2000). Approved Methods of Analysis, American Association of Cereal Chemists International 11th edition. St. Paul, MN, USA.
Aalami, M., Leelavathi, K. and Rao, U.J.S.P. (2007). Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality. Food Chemistry, 102, 993-1005.
AbuHammad, W.A., Elias, E.M., Manthey, F.A., Alamri, M.S. and Mergoum, M. (2012). A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality. International Journal of Food Science and Technology, 47(12), 2561-2573.
Aktaş, H, Kılıç, H, Kendal, E, Tekdal, S, Kahraman, M, Altıkat, A. (2011). Diyarbakır koşullarında bazı ekmeklik (Triticum aestivum L.) buğday genotiplerinin verim ve kalite bakımından değerlendirilmesi. Uluslararası Katılımlı I. Ali Numan Kıraç Tarım Kongresi ve Fuarı. 27-30 Nisan 2011, Eskisehir, 2273-2283.
Alamri, M.S., Manthey, F., Mergoum, M., Elias, E., Khan, K. (2009). Use of Glutograph Instrument in Durum Wheat Quality Evaluation. Plant Science Research, 2 (3), 23-32.
Ali, M.J. (2017). Investigation of Yield, Yield Components and Primary Quality Characteristics of Some Bread Wheat (Triticum Aestium L.) Genotypes. Master Thesis, Bingöl University, Bingöl, Turkey.
Anonymous, (2001). Turkish standards. Wheat standard. TS standard no: 2974.
Arif, S., Ahmed, M., Ahmad, A. and Afzal, Q. (2007) to study major chemical traits in various sindh wheat varieties for suitable end-use. Sarhad Journal of Agriculture, 23 (1), 153-156.
Aydın, N., Bayramoğlu, H.O., Mut, Z. and Özcan, H. (2005). Determination of yield and quality characters of bread wheat (Triticum aestivum L.) cultivars and lines under Black Sea region conditions of Turkey. Agricultural Sciences Journal, 11(3), 257-262.
Brennan, C.S., Samaan, J. and El-Khayat, G.H. (2012). The effect of genoptype and environmental conditions on grain physiochemical properties of Syrian durum wheat cultivars. International Journal of Food Science and Technology, 47, 2627-2635.
CAIFS, (2019). Codex Alimentarius International Food Standards CXS 178-1995. Standard for durum wheat semolina and durum wheat flour.
Codina, G.G., Zaharia, D., Mironeasa, S., Dabija, A. and Ropciuc, S. (2018). The Influence of Native Inulin and Oligofructosis Addition to Flour and Its Effects on the Rheological Characteristics of the Dough. International Journal of Food Engineering, 4 (1), 1-7.
Cristina, M.F., Ferrari, M.C., Clerici, M.T.P.S. and Chang, Y.K. (2014). A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA). Food Science and Technology (Campinas), 34 (2), 235-242.
Diepenbrock, W., Ellmer, F. and Leon, J. (2005). Ackerbau, Pflanzenbau und Pfl anzenzüchtung. Stuttgart, Germany, Verlag Eugen Ulmer, Stuttgart.
Dizlek, H. and İslamoğlu, M. (2015). Effects of Sunn Pest Eurygaster maura L Heteroptera Scutelleridae Sucking Number on Physical and Physicochemical Characteristics of Wheat Varieties. Journal of Applied Botany and Food Quality, 88, 10-15.
Dizlek, H., Özer, M. and Gül, H. (2013). Farklı kükürt dozlarının ekmeklik ve makarnalık buğdayların nitelikleri üzerine etkileri. Journal of Food and Feed Science-Technology, 13, 19-30. Dziki, D. and Laskowski, J. (2005). Wheat kernel physical properties and milling process. Acta Agrophysica, 6, 59-71.
El-Khayat, G.H, Samaan, J. and Brennan, C.S. (2003). Evaluation of vitreous and starchy Syrian Durum (Triticum durum) wheat grains: the effect of amylose content on starch characteristics and flour pasting properties. Starch/Starke, 55(8), 358-365.
Famera, O., Hruskova, M. and Novotna, D. (2004). Evaluation of methods for wheat grain hardness Determination. Plant, Soil and Environment, 50 (11), 489-493.
FAO, (2019). Food and Agricultural Commodities Production. World Wheat Production and Harvesting Area in 2018, http://faostat.fao.org. May 10, 2020.
Finney, K.F., Yamazaki, W.T., Youngs, V.L. and Rubenthaler, G.L. (1987). Quality of hard, soft and durum wheats. Wheat and Wheat improvement, 10, 727-741.
Fortmann, K.L. and Joiner, R.R. (1978). Wheat pigments and flour color. Wheat Chemistry and Technology (2nd ed.), Ed: Pomeranz, Y., American Association of Cereal Chemists, St. Paul, MN, 493-523.
Hansen, A. and Poll, L. (1997). Raavarekvalitet: Frugt, Groensager, Kartofler og Korn. Copenhagen: DSR Forlag.
Hayta, M., 2002. Bulgur quality as affected by drying methods. Journal of Food Science 67, 2241–2244.
Heun, M, Schafer-Pregl, R, Klawan, D, Castagna, R, Accerbi, M, Borghi, B, Salamini, F. (1997). Site of einkorn wheat domestication identified by DNA fingerprinting. Science, 278, 1312–1314.
Hruskova, M. and Svec, I. (2009). Wheat Hardness in Relation to Other Quality Factors. Czech Journal of Food Science, 27(4), 240–248.
Kahyaoglu, L.N., Sahin, S. and Sumnu, G. (2010). Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying. Journal of Food Engineering, 98, 159-169.
Kalkan, F. and Kara, M. (2011). Handling, frictional and technological properties of wheat as affected by moisture content and cultivar. Powder Technology, 213, 116-122.
Kaplan-Evlice, A., Pehlivan, A., Külen, S., Keçeli, A., Şanal, T., Karaca, K. and Salantur, A. (2016). Ekmeklik Buğday (Triticum aestivum L.) Genotiplerinde Ekmek Hacmi ve Bazı Kalite Parametreleri Arasındaki İlişkilerin İncelenmesi. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 25 (special issue-1), 12-18.
Katyal, M., Virdi, A.S., Kaur, A., Singh, N., Kaur, s., Ahlawat, A.K. and Singh, A.M. (2016). Diversity in quality traits amongst Indian wheat varieties I: Flour and protein characteristics. Food Chemistry, 194, 337-344.
Kaya, A. (2018). Nohudun Erişte Kalitesine Etkisi. Yüksek Lisans Tezi. Harran Üniversitesi Fen Bilimleri Enstitutisi. Şanlıurfa, 137 s.
Kaya, Y, Akcura, M. (2014). Effects of genotype and environment on grain yield and quality traits in bread wheat (Triticum aestivum L.). Food Science and Technology (Campinas), 34 (2), 386-393.
Keçeli, A., Kaplan-Evlice, A., Pehlivan, A., Şanal, T., Karaca, K., Külen, S., Seis-Subaşı, A., Salanturksu, A. (2017). Ekmeklik Buğdayda (Triticum aestivum L.) Zeleny Sedimantasyon Analizi ve Diğer Kalite Paramatreleri ile İlişkisinin İncelenmesi. Journal of Nature and Science, 20, 292-296.
Khalaf, A.S., Nachit, M., Ibrahim, A. and El-Saleh, H.A. (2005). Evaluation of grain quality properties of some Iraqi and ICARDA selected durum wheat cultivars. Mesopotamia Journal of Agriculture, 33 (1), 1-8.
Khan, K. and Shewry, P.R. (2009). Wheat chemistry and technology. AACC International, Inc. St. Paul, Minnesota, U.S.A. Fourth Edition. pp.88-112.
Kılıç, H., Aktas, H., Kendal, E. and Tekdal, S. (2012). İleri Kademe Ekmeklik Buğday (Triticum aestivum L.) Genotiplerinin Biplot Analiz Yöntemi ile Değerlendirilmesi. Türk Doğa ve Fen Dergisi, 1(2), 132-139.
Maghirang, E.B. and Dowell, F.E. (2003). Hardness Measurement of Bulk Wheat by Single-Kernel Visible and Near-Infrared Reflectance Spectroscopy. Cereal Chemistry, 80(3), 316–322.
Manley, M.G., Engelbrecht, M.L., Williams, P.C. and Kidd, M. (2009). Assessment of variance in the measurement of hectoliter mass of wheat, using equipment from different grain producing and exporting countries. Biosystems Engineering, 103(2), 176-186.
Maskan, M. (2001). Effect of maturation and processing on water uptake characteristics of wheat. Journal of Food Engineering, 47, 51-57.
Migliorini, P., Spagnolo, S., Torri, L., Arnoulet, M., Lazzerinic, G. and Ceccarelli, S. (2016). Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy. European Journal Agronomy, 79, 131-141.
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Quality characteristics of some durum wheat varieties grown in Southeastern Anatolia Region of Turkey (GAP)

Yıl 2020, Cilt: 24 Sayı: 4, 420 - 431, 16.12.2020

Ali Yıldırım , Ahmet Atasoy

https://doi.org/10.29050/harranziraat.738505

Cited By: 6

Öz

The purpose of this study was to determine the physical (length, width, thickness, equivalent diameter, sphericity, hardness, thousand-kernel weight, hectoliter weight, color), technological and physicochemical (water absorption capacity, ash, protein, gluten, gluten index, sedimentation (SDS), Glutograph-E values) quality characteristics of wheat varieties grown in Southeastern Anatolia Region of Turkey (GAP). In the study, some durum wheat varieties such as Burgos, Svevo, Güneyyıldızı, Sarıçanak 98, Zenit and Massimo were investigated. Significant differences (P≤0.05) were observed among wheat varieties in terms of physical characteristics such as hardness, thousand kernel weight, hectoliter weight, kernel size (length, width, thickness, equivalent diameter), sphericity, Hunter-color (L*, a* and b*) values. Also, statistically significant differences were found between the wheat varieties in terms of protein, ash, gluten, gluten index, SDS sedimentation, water absorption capacity, stretching (extensibility) and relaxation (elasticity) characteristics. The quality characteristics results and differences in quality characteristics between wheat varieties can be important in terms of product processing processes such as cooking, soaking, kneading, drying.

Anahtar Kelimeler

GAP, Durum wheat, Technological, Physicochemical, Quality

Kaynakça

AACC, (2000). Approved Methods of Analysis, American Association of Cereal Chemists International 11th edition. St. Paul, MN, USA.
Aalami, M., Leelavathi, K. and Rao, U.J.S.P. (2007). Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality. Food Chemistry, 102, 993-1005.
AbuHammad, W.A., Elias, E.M., Manthey, F.A., Alamri, M.S. and Mergoum, M. (2012). A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality. International Journal of Food Science and Technology, 47(12), 2561-2573.
Aktaş, H, Kılıç, H, Kendal, E, Tekdal, S, Kahraman, M, Altıkat, A. (2011). Diyarbakır koşullarında bazı ekmeklik (Triticum aestivum L.) buğday genotiplerinin verim ve kalite bakımından değerlendirilmesi. Uluslararası Katılımlı I. Ali Numan Kıraç Tarım Kongresi ve Fuarı. 27-30 Nisan 2011, Eskisehir, 2273-2283.
Alamri, M.S., Manthey, F., Mergoum, M., Elias, E., Khan, K. (2009). Use of Glutograph Instrument in Durum Wheat Quality Evaluation. Plant Science Research, 2 (3), 23-32.
Ali, M.J. (2017). Investigation of Yield, Yield Components and Primary Quality Characteristics of Some Bread Wheat (Triticum Aestium L.) Genotypes. Master Thesis, Bingöl University, Bingöl, Turkey.
Anonymous, (2001). Turkish standards. Wheat standard. TS standard no: 2974.
Arif, S., Ahmed, M., Ahmad, A. and Afzal, Q. (2007) to study major chemical traits in various sindh wheat varieties for suitable end-use. Sarhad Journal of Agriculture, 23 (1), 153-156.
Aydın, N., Bayramoğlu, H.O., Mut, Z. and Özcan, H. (2005). Determination of yield and quality characters of bread wheat (Triticum aestivum L.) cultivars and lines under Black Sea region conditions of Turkey. Agricultural Sciences Journal, 11(3), 257-262.
Brennan, C.S., Samaan, J. and El-Khayat, G.H. (2012). The effect of genoptype and environmental conditions on grain physiochemical properties of Syrian durum wheat cultivars. International Journal of Food Science and Technology, 47, 2627-2635.
CAIFS, (2019). Codex Alimentarius International Food Standards CXS 178-1995. Standard for durum wheat semolina and durum wheat flour.
Codina, G.G., Zaharia, D., Mironeasa, S., Dabija, A. and Ropciuc, S. (2018). The Influence of Native Inulin and Oligofructosis Addition to Flour and Its Effects on the Rheological Characteristics of the Dough. International Journal of Food Engineering, 4 (1), 1-7.
Cristina, M.F., Ferrari, M.C., Clerici, M.T.P.S. and Chang, Y.K. (2014). A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA). Food Science and Technology (Campinas), 34 (2), 235-242.
Diepenbrock, W., Ellmer, F. and Leon, J. (2005). Ackerbau, Pflanzenbau und Pfl anzenzüchtung. Stuttgart, Germany, Verlag Eugen Ulmer, Stuttgart.
Dizlek, H. and İslamoğlu, M. (2015). Effects of Sunn Pest Eurygaster maura L Heteroptera Scutelleridae Sucking Number on Physical and Physicochemical Characteristics of Wheat Varieties. Journal of Applied Botany and Food Quality, 88, 10-15.
Dizlek, H., Özer, M. and Gül, H. (2013). Farklı kükürt dozlarının ekmeklik ve makarnalık buğdayların nitelikleri üzerine etkileri. Journal of Food and Feed Science-Technology, 13, 19-30. Dziki, D. and Laskowski, J. (2005). Wheat kernel physical properties and milling process. Acta Agrophysica, 6, 59-71.
El-Khayat, G.H, Samaan, J. and Brennan, C.S. (2003). Evaluation of vitreous and starchy Syrian Durum (Triticum durum) wheat grains: the effect of amylose content on starch characteristics and flour pasting properties. Starch/Starke, 55(8), 358-365.
Famera, O., Hruskova, M. and Novotna, D. (2004). Evaluation of methods for wheat grain hardness Determination. Plant, Soil and Environment, 50 (11), 489-493.
FAO, (2019). Food and Agricultural Commodities Production. World Wheat Production and Harvesting Area in 2018, http://faostat.fao.org. May 10, 2020.
Finney, K.F., Yamazaki, W.T., Youngs, V.L. and Rubenthaler, G.L. (1987). Quality of hard, soft and durum wheats. Wheat and Wheat improvement, 10, 727-741.
Fortmann, K.L. and Joiner, R.R. (1978). Wheat pigments and flour color. Wheat Chemistry and Technology (2nd ed.), Ed: Pomeranz, Y., American Association of Cereal Chemists, St. Paul, MN, 493-523.
Hansen, A. and Poll, L. (1997). Raavarekvalitet: Frugt, Groensager, Kartofler og Korn. Copenhagen: DSR Forlag.
Hayta, M., 2002. Bulgur quality as affected by drying methods. Journal of Food Science 67, 2241–2244.
Heun, M, Schafer-Pregl, R, Klawan, D, Castagna, R, Accerbi, M, Borghi, B, Salamini, F. (1997). Site of einkorn wheat domestication identified by DNA fingerprinting. Science, 278, 1312–1314.
Hruskova, M. and Svec, I. (2009). Wheat Hardness in Relation to Other Quality Factors. Czech Journal of Food Science, 27(4), 240–248.
Kahyaoglu, L.N., Sahin, S. and Sumnu, G. (2010). Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying. Journal of Food Engineering, 98, 159-169.
Kalkan, F. and Kara, M. (2011). Handling, frictional and technological properties of wheat as affected by moisture content and cultivar. Powder Technology, 213, 116-122.
Kaplan-Evlice, A., Pehlivan, A., Külen, S., Keçeli, A., Şanal, T., Karaca, K. and Salantur, A. (2016). Ekmeklik Buğday (Triticum aestivum L.) Genotiplerinde Ekmek Hacmi ve Bazı Kalite Parametreleri Arasındaki İlişkilerin İncelenmesi. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 25 (special issue-1), 12-18.
Katyal, M., Virdi, A.S., Kaur, A., Singh, N., Kaur, s., Ahlawat, A.K. and Singh, A.M. (2016). Diversity in quality traits amongst Indian wheat varieties I: Flour and protein characteristics. Food Chemistry, 194, 337-344.
Kaya, A. (2018). Nohudun Erişte Kalitesine Etkisi. Yüksek Lisans Tezi. Harran Üniversitesi Fen Bilimleri Enstitutisi. Şanlıurfa, 137 s.
Kaya, Y, Akcura, M. (2014). Effects of genotype and environment on grain yield and quality traits in bread wheat (Triticum aestivum L.). Food Science and Technology (Campinas), 34 (2), 386-393.
Keçeli, A., Kaplan-Evlice, A., Pehlivan, A., Şanal, T., Karaca, K., Külen, S., Seis-Subaşı, A., Salanturksu, A. (2017). Ekmeklik Buğdayda (Triticum aestivum L.) Zeleny Sedimantasyon Analizi ve Diğer Kalite Paramatreleri ile İlişkisinin İncelenmesi. Journal of Nature and Science, 20, 292-296.
Khalaf, A.S., Nachit, M., Ibrahim, A. and El-Saleh, H.A. (2005). Evaluation of grain quality properties of some Iraqi and ICARDA selected durum wheat cultivars. Mesopotamia Journal of Agriculture, 33 (1), 1-8.
Khan, K. and Shewry, P.R. (2009). Wheat chemistry and technology. AACC International, Inc. St. Paul, Minnesota, U.S.A. Fourth Edition. pp.88-112.
Kılıç, H., Aktas, H., Kendal, E. and Tekdal, S. (2012). İleri Kademe Ekmeklik Buğday (Triticum aestivum L.) Genotiplerinin Biplot Analiz Yöntemi ile Değerlendirilmesi. Türk Doğa ve Fen Dergisi, 1(2), 132-139.
Maghirang, E.B. and Dowell, F.E. (2003). Hardness Measurement of Bulk Wheat by Single-Kernel Visible and Near-Infrared Reflectance Spectroscopy. Cereal Chemistry, 80(3), 316–322.
Manley, M.G., Engelbrecht, M.L., Williams, P.C. and Kidd, M. (2009). Assessment of variance in the measurement of hectoliter mass of wheat, using equipment from different grain producing and exporting countries. Biosystems Engineering, 103(2), 176-186.
Maskan, M. (2001). Effect of maturation and processing on water uptake characteristics of wheat. Journal of Food Engineering, 47, 51-57.
Migliorini, P., Spagnolo, S., Torri, L., Arnoulet, M., Lazzerinic, G. and Ceccarelli, S. (2016). Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy. European Journal Agronomy, 79, 131-141.
Modenes, A. N., A. M. da Silva and Trigueros, D. E. G. (2009). Rheological properties evaluation of stored wheat. Ciencia e Tecnologia de Alimentos, 29, 508-512.
Mohsenin, N.N. (1986). Physical Properties of Plant and Animal Materials. Gordon and Breach Science, Newyork, pp. 891.
Morris, S.R., 2004. Grain: Quality attributes. Encyclopedia of Grain Science, Eds: Wrigley, C. et al., Elsevier Ltd., Amsterdam, 238-254.
Özberk, I, Özberk, F., Atlı, A., Cetin, L., Aydemir, T., Keklikci, Z., Onal, M.A. and Braun, H.J. (2005). Durum wheat in Turkey; yesterday, today and tomorrow. In: Durum Wheat Breeding: Current Aproaches and Future Strategies. Chapter 33 Royo, C., M.N. Nachit, N. Difonzo, J.L. Araus, W.H. Pfeiffer and G.A. Slafer (Eds.). The Howard Press Inc., USA., Page: 1049.
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Yağdı, K. (2004). Bursa koşullarında geliştirilen ekmeklik buğday (Triticum aestivum L.) hatlarının bazı kalite özelliklerinin araştırılması. Uludağ Üniversitesi. Ziraat Fakültesi Dergisi, 18(1), 11-23.

Toplam 60 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	İngilizce
Konular	Gıda Mühendisliği
Bölüm	Araştırma Makaleleri
Yazarlar	Ali Yıldırım 0000-0001-7226-1902 Ahmet Atasoy 0000-0002-3390-1177
Yayımlanma Tarihi	16 Aralık 2020
Gönderilme Tarihi	16 Mayıs 2020
Yayımlandığı Sayı	Yıl 2020 Cilt: 24 Sayı: 4

Kaynak Göster

APA	Yıldırım, A., & Atasoy, A. (2020). Quality characteristics of some durum wheat varieties grown in Southeastern Anatolia Region of Turkey (GAP). Harran Tarım Ve Gıda Bilimleri Dergisi, 24(4), 420-431. https://doi.org/10.29050/harranziraat.738505