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

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dc.contributor.authorÖzkaya, Berrin
dc.contributor.authorTürksoy, Seçil
dc.contributor.authorÖzkaya, Hazım
dc.contributor.authorBaumgartner, Burcu
dc.contributor.authorÖzkeser, İrem
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2019-05-13T08:57:11Z
dc.date.available2019-05-13T08:57:11Z
dc.date.issued2018
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThree 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 antinutritional (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 ?molTE/100 g) besides having lower phytic acid contents (498.6–604.9 mg/100 g). © 2017 Elsevier Ltd
dc.identifier.citationÖzkaya, B., Turksoy, S., Özkaya, H., Baumgartner, B., Özkeser, İ., Köksel, H. (2018). Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages. Food Chemistry, 246, 150-155.
dc.identifier.doi10.1016/j.foodchem.2017.11.022
dc.identifier.endpage155en_US
dc.identifier.issn0308-8146
dc.identifier.scopusqualityQ1
dc.identifier.startpage150en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2017.11.022
dc.identifier.urihttps://hdl.handle.net/11491/867
dc.identifier.volume246en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBioactive Compoundsen_US
dc.subjectDietary Fiberen_US
dc.subjectFiriken_US
dc.subjectKernel Maturationen_US
dc.subjectPhytic Aciden_US
dc.titleChanges in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages
dc.typeArticle

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