There are about 40 durum wheat varieties registered in Turkey. Around 10
varieties are being commonly cultivated. Amanos 97, Ç / esit 1252, Ege 88, Firat 93,
Fuatbey 2000, Burgos, Kiziltan 91, Sariç / anak 98, Svevo and Zenith durum wheat
varieties were used in this study.
Semolina and pasta have been produced in an industrial plant under constant
process conditions from these varieties. In general, pasta quality is determined by
three main factors, the raw materials, the production recipe and the production
process. In this study, the production recipe and the production process were fixed
and only durum wheat varieties were variable. So, the effects coming from the
production recipe and the production process on pasta quality were eliminated.
Physical, chemical and sensory properties of these pasta were determined and the
effect of different durum wheat varieties on pasta quality has been investigated to
give a clear idea to the Turkish pasta industry about the most commonly grown
durum wheat varieties in Turkey, hoping that Turkish pasta in domestic and
international Markets will continue to grow with the help of clear understanding
about the quality characteristics of the durum wheat they are using.
v
The important criteria of acceptability of pasta products is its cooking quality and
cooking quality of pasta products is of importance to consumers and also to wheat
producers, breeders and manufacturers. The pasta samples produced from Svevo,
Zenith and Firat 93 varieties got the higher scores than others in pasta cooking
quality while those produced from Sariç / anak 98, Ç / esit 1252, Kiziltan 91, and
Fuatbey 2000 durum wheat were evaluated as relatively low. The main reasons of
cooking quality differences can be interpreted as a result of the difference in
protein quantity and quality of the varieties.
The bright yellow color of pasta products, rather than cooking behavior taste, is
reported to be one of the most important considerations in assessing durum wheat
quality. In this study, the pasta samples produced from Svevo, Zenith and Burgos
varieties got the higher scores than others in pasta color (yellowness) while that
produced from Firat 93 had the lowest yellow color. The main reasons of yellow
color differences can be interpreted as a result of the differences in carotenoid
pigments, lipoxygenase and peroxidase enzymes contents of the varieties.
| Identifer | oai:union.ndltd.org:METU/oai:etd.lib.metu.edu.tr:http://etd.lib.metu.edu.tr/upload/12614874/index.pdf |
| Date | 01 October 2012 |
| Creators | Bozkurt, Murat |
| Contributors | Mert, Behic |
| Publisher | METU |
| Source Sets | Middle East Technical Univ. |
| Language | English |
| Detected Language | English |
| Type | M.S. Thesis |
| Format | text/pdf |
| Rights | To liberate the content for public access |
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