Some quality characteristics of selected durum wheat (Triticum durum) landraces

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dc.contributor.authorSayaslan, Abdulvahit
dc.contributor.authorKoyuncu, Mehmet
dc.contributor.authorYıldırım, Ahmet
dc.contributor.authorGüleç, Tuğba Eserkaya
dc.contributor.authorSönmezoğlu, Özlem Ateş
dc.contributor.authorKandemir, Nejdet
dc.date.accessioned2025-01-12T17:09:40Z
dc.date.available2025-01-12T17:09:40Z
dc.date.issued2012
dc.departmentKMÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentKMÜ, Mühendislik Fakültesi, Biyomühendislik Bölümü
dc.departmentKMÜ, Teknik Bilimler Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümü
dc.description.abstractDurum wheat (Triticum durum) is primarily used for the production of high-quality pasta products because of its certain superior characteristics. Wheat landraces are locally adapted diverse populations evolved through natural selection and are invaluable genetic resources for breeding programs. The search for new genetic resources all around the world has been underway to develop high-quality durum wheats. The purpose of this study was therefore to determine the pasta quality-associated characteristics of 12 durum wheat landraces (Ba?acak, Beyaziye, İskenderiye, Sorgül, Karaki{dotless}lçi{dotless}k, Beyaz Bu?day, A? Bu?dayi{dotless}, Bintepe, Havrani, Çali{dotless}basan, Haci{dotless} Halil, and Akçakale) compared to 2 wellestablished high-quality durum wheat cultivars, Kyle and Zenit. Protein content and quality, pigment content, activities of oxidative enzymes (lipoxygenase, polyphenol oxidase, and peroxidase), kernel size, and endosperm vitreousness were measured as the major quality parameters. The landraces had significant differences (P < 0.05) in their quality characteristics. Of the landraces, Akçakale, Havrani, and Çali{dotless}basan were found to be quite promising for the processing of so-called al dente cooking pasta products, as judged by their elevated protein quantity and gluten quality. With respect to pigment content and oxidative enzymes that are central to the bright yellow color of pasta products, however, the landraces Havrani, Haci{dotless} Halil, and Sorgül were found to have great potential. In brief, several landraces have potential for high-quality pasta processing, while a few others can be used for breeding purposes.
dc.identifier.citationSayaslan, A., Koyuncu, M., Yıldırım, A., Eserkaya, T. G., Sönmezoğlu, Ö. A., Kandemir, N. (2012). Some quality characteristics of selected durum wheat (Triticum durum) landraces. Turkish Journal of Agriculture and Forestry, 36(6),749-756.
dc.identifier.doi10.3906/tar-1201-69
dc.identifier.endpage756
dc.identifier.issn1300-011X
dc.identifier.issue6
dc.identifier.scopus2-s2.0-84868019803
dc.identifier.scopusqualityQ1
dc.identifier.startpage749
dc.identifier.trdizinid137981
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/137981
dc.identifier.urihttps://hdl.handle.net/11492/9329
dc.identifier.volume36
dc.identifier.wosWOS:000312423900014
dc.indekslendigikaynakScopus
dc.indekslendigikaynakWeb Of Science
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorSayaslan, Abdulvahit
dc.institutionauthorKoyuncu, Mehmet
dc.institutionauthorGüleç, Tuğba Eserkaya
dc.institutionauthorSönmezoğlu, Özlem Ateş
dc.institutionauthoridGüleç, Tuğba Eserkaya/0000-0002-1755-1082
dc.institutionauthoridSönmezoğlu, Özlem Ateş/0000-0002-3423-7095
dc.institutionauthoridKoyuncu, Mehmet/0000-0002-7704-9529
dc.institutionauthoridSayaslan, Abdulvahit/0000-0001-7161-1552
dc.language.isoen
dc.publisherTurkiye Klinikleri Journal of Medical Sciences
dc.relation.ispartofTurkish Journal of Agriculture and Forestry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectDurum
dc.subjectLandrace
dc.subjectMacaroni/pasta
dc.subjectQuality
dc.subjectWheat
dc.titleSome quality characteristics of selected durum wheat (Triticum durum) landraces
dc.typeArticle

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