Quality and nutritional characteristics of durum wheats grown in Anatolia

Ferda Unsal Canay; Turgay Sanal; Hamit Koksel

doi:10.15586/qas.v14i4.1170

Ferda Unsal Canay

Field Crops Central Research Institute, Ankara, Turkey; Food Engineering Department, Hacettepe University, Ankara, Turkey.

Turgay Sanal

Field Crops Central Research Institute, Ankara, Turkey.

Hamit Koksel

Nutrition and Dietetics Department, Istinye University, İstanbul, Turkey.

Keywords

durum wheat, phytic acid, dietary fiber, mineral content

Abstract

This 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.

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