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    Bile acid binding capacity, dietary fibre and phenolic contents of modern and old bread wheat varieties and landraces: a comparison over the course of around one century
    (SPRINGER, 2021) Cetiner, Buket; Tomoskozi, Sandor; Schall, Eszter; Salantur, Ayten; Köksel, Hamit
    The aim was to compare functional properties of modern and old bread wheats and Anatolian landraces to determine whether there have been substantial changes in these properties over the course of around one century (since 1930s). Six modern bread wheat varieties, nine old bread wheats registered prior to 1970 and three landraces grown in Anatolia were used in the study. Another aim was to compare gluten content in wheat landraces and one modern bread wheat variety. Modern wheat varieties had the highest average total dietary fibre content and bile acid binding capacity. Landraces had the highest soluble dietary fibre, total phenolic contents and phytic acid contents among all genotypes. Gluten levels of two landraces (Siyez and Karakilcik) were lower than the hexaploid wheats (cv. Tosunbey and landrace Sunter). Comparison of the genotypes indicated no data to point out that modern breeding technics had adverse effects on some of the functional properties considered in this study. The results showed that while modern varieties had superior results in some of the functional parameters investigated, old varieties or landraces had better results in others.
  • Küçük Resim
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    Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat (Triticum aestivum L.) and landraces genotypes
    (Wiley, 2020) Cetiner, Buket; Tomoskozi, Sandor; Torok, Kitti; Salantur, Ayten; Köksel, Hamit
    Background and objectives Arabinoxylans (AXs) are the main nonstarch polysaccharides in cereals, and there are many health benefits associated with AXs. The aim of this study was to compare the contents and composition of arabinoxylans in modern and old bread wheat genotypes and landraces. The second aim was to determine the correlations between AX composition and physical properties of wheats. The third aim was to investigate the changes in water-extractable AX (WEAX) content from wheat to whole wheat bread and also investigate the effect of enzyme addition on WEAX contents during bread making process. Findings Principle component analysis results indicated that there were no extreme differences between the old and new wheats in terms of AX composition and physical properties. However, the old cultivars were generally softer than the modern cultivars. There was no statistically significant difference between WEAX content of whole wheat and whole wheat bread. However, WEAX content increased in whole wheat bread with the addition of xylanase. Conclusion The results indicated that there were no extreme differences between the old and new wheats in terms of their various quality parameters. Significance and novelty Comparison of the wheat genotypes has provided no evidence that modern breeding has had negative effects on the contents of AX components.