Quality and nutritional characteristics of durum wheats grown in Anatolia

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Canay F. U., Sanal T., Koksel H.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.14, no.4, pp.169-177, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 4
  • Publication Date: 2022
  • Doi Number: 10.15586/qas.v14i4.1170
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts
  • Page Numbers: pp.169-177
  • Keywords: durum wheat, phytic acid, dietary fiber, mineral content, VARIETIES, PHYTATE, ZINC
  • Hacettepe University Affiliated: Yes


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.