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

Year 2020, Volume: 24 Issue: 4, 420 - 431, 16.12.2020

Ali Yıldırım , Ahmet Atasoy

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

Cited By: 6

Abstract

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.

Keywords

GAP, Durum buğdayı, Teknolojik, Fizikokimyasal, Kalite

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

Abstract

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.

Keywords

GAP, Durum wheat, Technological, Physicochemical, Quality

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