Akademik Veri Yönetim Sistemi
FOOD CHEMISTRY, cilt.66, sa.1, ss.97-102, 1999 (SCI-Expanded)
In this study, samples of two durum wheat cultivars at different maturation stages (13, 16, 19, 22, 25 days post anthesis) were processed into firik using two different cooking processes: roasting (scorching) on flames and boiling at atmospheric pressure. In both cultivars hectolitre weights and 1000 kernel weights of the firiks produced by boiling and roasting increased steadily and significantly (p < 0.05) with maturation. The percent of small kernels decreased and the percent of large kernels increased uniformly in the firiks produced by boiling and roasting from both cultivars during ripening. The ash contents of the firiks of both cultivars decreased significantly (p < 0.05) with maturation. Fe, Cu, Zn, Mn Na, K and Mg contents of the firiks of both cultivars produced by both methods showed a downward trend within the period of maturation. However, Ca contents of the firiks, first showed a significant (p < 0.05) upward trend and then a downward trend during maturation. Significant (p < 0.05) reductions in thiamin and riboflavin contents occurred in both cooking methods and both cultivars with maturation. The first two stages of kernel development (13 and 16 days after anthesis) resulted in the highest sensory scores, for the firiks produced by both methods. (C) 1999 Elsevier Science Ltd. All rights reserved.