Affiliation:
1. Istanbul Technical University
2. Unmaş Unlu Mamüller Indust. Trade Ltd
3. Field Crops Central Research Institute
4. Bioactive Research & Innovation Food Manufac. Indust. Trade Ltd
Abstract
Abstract
The ancient wheat varieties have been ignored due to efforts to increase the yield of modern wheat. In recent years, interest in ancient wheat has increased for various reasons. This study aimed to characterize the ancient Anatolian wheat Triticum turgidum ssp. dicoccum (Kavilca) from Kars, Türkiye and to compare it with modern bread wheat Triticum aestivum in terms of quality parameters, mineral and fatty acid profile, total flavonoid content (TFC), and antioxidant activity (TAA). Quality parameters were conducted with standardized methods. Mineral and fatty acid profiles were determined with inductively coupled plasma mass spectrometry and gas chromatography, respectively. Spectrophotometric methods were used to determine TFC and TAA. Triangular test and Quantitative Descriptive Profile method were applied for sensory analyses. Novel findings of this study were low gluten quality (p < 0.05), low Al content (2.85–5.16 mg/kg dw, p < 0.05), and high TFC (3.65 mg RE/g dw, p < 0.05) of Kavilca along with similar overall liking sensory score (p > 0.05) compared to modern bread. There was a strong sensory difference with a 99.9% probability between modern and 15% Kavilca added bread. Characterization and especially, sensory analysis results might be a reference for the food industry to integrate Kavilca into several bakery products.
Publisher
Research Square Platform LLC
Reference29 articles.
1. Bitki Genetik Kaynakları ve Tahıllardaki Durumu;Altindal D;Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi,2015
2. Evaluating technological quality of cultivated Triticum species, interspecific, and intergeneric hybrids for wheat-based products and breeding programs;Akman H;J Cereal Sci,2021
3. Do ancient types of wheat have health benefits compared with modern bread wheat?;Shewry PR;J Cereal Sci,2018
4. AACC (2000) Method 55-31.01 Single-Kernel Characterization System for Wheat Kernel Texture. Cereals & Grains Association, St. Paul, MN, U.S.A
5. ICC (1995) 158 Gluten Index Method for Assessing Gluten Strength in Durum Wheat (Triticum durum). International Association for Cereal Science and Technology