Quality Determination in Confectionery Sunflower

Year 2025, Volume: 30 Issue: 1, 121 - 137, 23.06.2025

Yalcin Kaya , Ufuk Bağcı , Necmi Beşer , Emrah Akpınar

https://doi.org/10.17557/tjfc.1655970

Abstract

Confectionery sunflower is one of the most preferred and consumed snacks both in Turkey and worldwide. Turkey's confectionery sunflower planted area is approximately 80,000 to 100,000 hectares, with seed production around 160,000 to 170,000 tons, primarily located in Denizli, Kayseri, Aksaray, Bursa, and Konya provinces, where local populations such as Inegöl are generally cultivated. However, hybrid varieties with high yield, quality, and homogeneous seeds should be integrated into Turkish production to replace these local varieties. Confectionery sunflower has higher export potential but has not developed sufficiently, resulting in economic losses due to low production and poor homogeneity during processing. Furthermore, Turkey imports sunflower seeds for around 100 million dollars annually from China; these imported seeds are preferred by consumers primarily due to their taste. No detailed scientific study has been conducted in Turkey or globally regarding the properties associated with flavor in confectionery sunflower. In this study, domestic candidate hybrids, white-striped local Inegöl types, and Chinese varieties were used as materials. Based on the results, the seed yield of the varieties ranged between 1,280 and 4,010 kg/ha. Seed colors varied among black, white, and striped. Protein values ranged between 17.87% and 30.05%. For fatty acids, linolenic acid varied between 0.13% and 1.27%, and oleic acid between 31.25% and 48.25%. Consumer sensory analysis was performed, with varieties ranked from lowest to highest score, and the browning index was determined. As a result, the TG 400 variety stood out in terms of multiple quality parameters and can be used as a standard variety in future evaluations of taste and other yield elements.

Keywords

Confectionery sunflower , quality characteristics , seed , taste , hybrids

Project Number

The study results were funded by Trakya University with TUBAP 2022/19 project

Thanks

We would like to thank to Trakya University or financial supports.

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