Quality and nutritional characteristics of durum wheats grown in anatolia

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dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930en_US
dc.authorwosidDVK-9013-2022en_US
dc.authorwosidHamit Köksel / G-6018-2013
dc.contributor.authorCanay, Ferda Unsal
dc.contributor.authorSanal, Turgay
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2022-12-08T08:29:46Z
dc.date.available2022-12-08T08:29:46Z
dc.date.issued2022en_US
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractThis study aimed to determine the quality and nutritional characteristics of durum wheat varieties commonly grown in Anatolia and detect changes in nutritional properties due to milling. There were significant differences in hectoliter weight, thousand kernel weight, hardness index, kernel size, ash, protein, beta-carotene contents, and SDS sedimentation values. The correlation between ash and phytic acid contents was significant (r=0.953). Over 60% reduction was observed in semolina samples' phytic acid content compared to wheat. There were significant correlations between TDF and phytic acid contents in the durum wheat and semolina samples. Although the Zn, Fe, P, Ca, and B concentrations of the wheat samples grown in Central Anatolia were higher than those grown in South-eastern Anatolia, there was an opposite trend in their semolina samples. The results might benefit breeders in improving durum wheat's technological and nutritional quality.en_US
dc.identifier.citationCanay, F. U., Sanal, T., & Koskel, H. (2022). Quality and nutritional characteristics of durum wheats grown in Anatolia. Quality Assurance and Safety of Crops & Foods, 14(4), 169-177.en_US
dc.identifier.doi10.15586/qas.v14i4.1170en_US
dc.identifier.endpage177en_US
dc.identifier.issn1757-8361en_US
dc.identifier.issn1757-837Xen_US
dc.identifier.issue4en_US
dc.identifier.startpage169en_US
dc.identifier.urihttp://dx.doi.org/10.15586/qas.v14i4.1170
dc.identifier.urihttps://hdl.handle.net/20.500.12713/3436
dc.identifier.volume14en_US
dc.identifier.wosWOS:000880441400002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorKöksel, Hamit
dc.language.isoenen_US
dc.relation.ispartofQUALITY ASSURANCE AND SAFETY OF CROPS & FOODSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDurum Wheaten_US
dc.subjectPhytic Aciden_US
dc.subjectDietary Fiberen_US
dc.subjectMineral Contenten_US
dc.titleQuality and nutritional characteristics of durum wheats grown in anatoliaen_US
dc.typeArticleen_US

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