Some Physical and Physicochemical Characteristics of Local Karakılçık Wheat Varieties Grown in Different Provinces of Türkiye

Kübranur Özkan; Hülya Gül

doi:10.18016/ksutarimdoga.vi.1317966

TR EN

Türkiye'nin Farklı İllerinde Yetiştirilen Yerel Karakılçık Buğday Çeşitlerinin Bazı Fiziksel ve Fizikokimyasal Özellikleri

Öz

Buğdayın ilk ekildiği yerlerden biri olan Türkiye, son yıllarda büyük ilgi görmeye başlayan atalık buğday çeşitlerinin gen kaynağıdır. Bu çalışmada; Türkiye’nin farklı illerinde yerel üreticiler tarafından “Karakılçık Ekmeği” üretiminde kullanılmak üzere yetiştirilen Karakılçık buğday çeşitleri (KBÇ) toplanmıştır. Bu KBÇ’nin bazı fiziksel (yabancı madde, hektolitre ve bin tane ağırlığı, tane sertliği, iriliği ve rengi) ve fizikokimyasal (yaş ve kuru gluten, gluten indeks, düşme sayısı, zeleny sedimantasyon ve gecikmeli sedimantasyon) özellikleri belirlenmiş ve modern bir ekmeklik buğday çeşidi (MBÇ) ile karşılaştırılmıştır. KBÇ’nin hektolitre ve bin tane ağırlıkları sırasıyla 60.43-70.80 kg hl-1 ve 26.0-44.74 g arasında değişmiştir. İzmir, Çanakkale ve Konya illerine ait KBÇ’nin en iri ve homojen tane yapısına, Antalya ili KBÇ’nin en açık, Samsun ili KBÇ’nin ise en koyu tane rengine sahip oldukları tesbit edilmiştir. En yüksek yaş ve kuru gluten değerleri Antalya KBÇ’de ölçülürken onu MBÇ ve Konya ili KBÇ takip etmiştir. Sedimantasyon ve gecikmeli sedimantasyon değerleri bakımından MBÇ ile KBÇ arasında önemli farklar belirlenmiştir (p<0.01). Düşme sayısı değerleri 499.7-372.0 saniye arasında, en yüksek Osmaniye en düşük Sakarya KKBÇ’nde tespit edilmiştir. Çalışma sonucunda elde edilen veriler farklı illerde yetiştirilen yerel karakılçık buğdaylarının farklı fiziksel ve fizikokimyasal özelliklere sahip olduklarını, test edilen tüm özellikler bakımından Konya ilinde yetiştirilen karakılçık buğdayının nisbeten daha üstün olduğunu göstermiştir. Yerel çeşitlerin korunmasında, geliştirilmesinde ve sürdürülebilirliklerinin sağlanmasında elde edilen bulguların yararlı olacağı sonucuna ulaşılmıştır.

Anahtar Kelimeler

Some Physical and Physicochemical Characteristics of Local Karakılçık Wheat Varieties Grown in Different Provinces of Türkiye

Abstract

Türkiye, one of the first places where wheat was cultivated, is the gene source of ancient wheat varieties that have attracted great interest in recent years. In this study, Karakılçık wheat varieties (KWV) grown by local producers in different provinces of Türkiye for the production of "Karakılçık Bread" were collected. Some physical (foreign matter, hectoliter and thousand kernel weight, grain hardness, kernel size distribution and homojenity, and colour) and physicochemical (wet and dry gluten, gluten index, falling number, zeleny sedimentation, and delayed sedimentation) characteristics of these KWV were determined and compared with a modern bread wheat variety (MBWV). The hectoliter and thousand kernel weights of KWV varied between 26.0-44.74 g and 60.43-70.80 kg hl-1, respectively. It was determined that the KWV of İzmir, Çanakkale, and Konya provinces had the largest and most homogeneous grain structure, while the Antalya KWV had the lightest and the Samsun KWV had the darkest grain color. The highest wet and dry gluten values were measured in the KWV of Antalya province, followed by MBWV and Konya province KWV. Significant differences were determined between MBW and KWV in terms of sedimentation and delayed sedimentation values (p<0.01). Falling numbers were observed between 499.7 and 372.0 seconds, the highest in Osmaniye and the lowest in Sakarya KWV. As a result, it has been concluded that KWV grown in different provinces of Türkiye have unique physical and physicochemical characteristics, with KWV grown in Konya province being comparatively superior to both MBWV and other KWV. The results of this study will be beneficial for the conservation, development, and sustainability of local varieties.

Keywords

Supporting Institution

Scientific Research Projects Coordination Unit of Süleyman Demirel University

Project Number

FYL-2021-8459

Thanks

This study is a part of the master's thesis of Kübranur Özkan and is supported by the Scientific Research Projects Coordination Unit of Süleyman Demirel University with the project number FYL-2021-8459. We thank the Süleyman Demirel University Scientific Research Projects Coordination Unit for their support.

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Details

Primary Language

English

Subjects

Cereals and Legumes

Journal Section

Research Article

Authors

Kübranur Özkan
0000-0002-2772-2463
Türkiye

Hülya Gül ^*
0000-0002-6791-817X
Türkiye

Early Pub Date

March 11, 2024

Publication Date

June 30, 2024

Submission Date

June 21, 2023

Acceptance Date

October 18, 2023

Published in Issue

Year 2024 Volume: 27 Number: 3

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1317966

IZ

https://izlik.org/JA35UR92TX

Cite

RIS / Bibtex

APA

Özkan, K., & Gül, H. (2024). Some Physical and Physicochemical Characteristics of Local Karakılçık Wheat Varieties Grown in Different Provinces of Türkiye. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 27(3), 674-684. https://doi.org/10.18016/ksutarimdoga.vi.1317966

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