Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages

ÖZKAYA B., TÜRKSOY S., Ozkaya H., BAUMGARTNER B., Ozkeser I., KÖKSEL H.

FOOD CHEMISTRY, cilt.246, ss.150-155, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 246
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.foodchem.2017.11.022
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.150-155
  • Hacettepe Üniversitesi Adresli: Evet

Özet

Three different wheat cultivars (Bezostaya, Eser and Cesit-1252) at four maturity stages were processed into firik which is a whole wheat-based ethnic food by using traditional cooking method. Some nutritional and anti-nutritional (moisture, ash, protein, fructans, dietary fibers, phenolic contents and antioxidant activity) properties of firiks were investigated. A significant increase was observed for the hectoliter and 1000 kernel weights whereas a decrease for ash and protein contents by increased maturation level. It was found that immature wheats especially at early stages of kernel development are rich sources of functional nutrients such as total dietary fiber (17.3-20.4%), fructans (4.1-7.2%), total phenolics (4602.5-4838.3 mgGAE/kg) and antioxidants (729.2-782.8 mu molTE/100 g) besides having lower phytic acid contents (498.6-604.9 mg/100 g).