Einkorn (Triticum monococcum L. subsp. monococcum) is a diploid hulled wheat strictly related to durum and bread wheat types. Many farms in northern Turkey, especially the province of Kastamonu, continue to cultivate the oldest type of wheat still in existence, Triticum monococcum, also known as Siyez. Although there is great potential for breeding, it’s production and consumption has been locally limited and cultivation quantity has been very low. However nowadays, today’s consumer demands to traditional or regional food products and grains have been increased einkorn cultivation in Kastamonu, and cultivation area has been reached to approximately from 5 thousand decares to 35 thousand decares. Einkorn is cultivated two times a year in Kastamonu. The variety which is named as “Çatal Siyez” (Kaplica) composed 60-70% of the production of einkorn, is sowed in April and used as animal feed after harvest. Another type which is “Tek Siyez” variety sowed in October is processed to produce einkorn flour and bulgur. In this study, some physicochemical attributes of Einkorn (Triticum monococcum) and Durum Wheat (Triticum durum) were compared and their morphological properties were evaluated by using scanning electron microscopy and image analysis. The scanning electron microscopy micrographs shown that Einkorn had opaque but durum wheat had a vitreous appearance. In addition, the starch granules could be easily separated visually in Einkorn texture. In durum wheat, the protein bonds were more compact and the diameter of starch granules located in protein matrix lower than ones of Einkorn. Moreover, it was determined that visually the caryopsis layers of Einkorn were thinner than ones of the durum wheat. The kernel weight (g 1000 pieces-1) of Einkorn was found lower (27.94 g) than durum wheat (54.6 g). Also, water absorption was 51.8% of Einkorn and 65.3% of durum wheat. The ash, protein, fat content and antioxidant activity of Einkorn sample were determined higher than durum wheat. Mineral content of the samples was analyzed, and Einkorn contained higher amount of trace and major elements especially in terms of Zn, Fe and Al. The results show that many foods will able to fortified by einkorn or einkorn products such as semolina, flour, germ or bulgur as a solution of micronutrient malnutrition problem, and to meet todays consumers demand which are cleanlabel and additive-free food. Moreover, einkorn is a promising candidate for the development of new or special foods such as bakery products, baby food or products with high content of dietary fiber, protein, minerals, carotenoids and tocols.
Comparison of Physicochemical Attributes of Einkorn Wheat (Triticum monococcum) and Durum Wheat (Triticum durum) and Evaluation of Morphological Properties Using Scanning Electron Microscopy and Image Analysis
Einkorn (Triticum monococcum L. subsp. monococcum) is a diploid hulled wheat strictly related to durum and bread wheat types. Many farms in northern Turkey, especially the province of Kastamonu, continue to cultivate the oldest type of wheat still in existence, Triticum monococcum, also known as Siyez. Although there is great potential for breeding, it’s production and consumption has been locally limited and cultivation quantity has been very low. However nowadays, today’s consumer demands to traditional or regional food products and grains have been increased einkorn cultivation in Kastamonu, and cultivation area has been reached to approximately from 5 thousand decares to 35 thousand decares. Einkorn is cultivated two times a year in Kastamonu. The variety which is named as “Çatal Siyez” (Kaplica) composed 60-70% of the production of einkorn, is sowed in April and used as animal feed after harvest. Another type which is “Tek Siyez” variety sowed in October is processed to produce einkorn flour and bulgur. In this study, some physicochemical attributes of Einkorn (Triticum monococcum) and Durum Wheat (Triticum durum) were compared and their morphological properties were evaluated by using scanning electron microscopy and image analysis. The scanning electron microscopy micrographs shown that Einkorn had opaque but durum wheat had a vitreous appearance. In addition, the starch granules could be easily separated visually in Einkorn texture. In durum wheat, the protein bonds were more compact and the diameter of starch granules located in protein matrix lower than ones of Einkorn. Moreover, it was determined that visually the caryopsis layers of Einkorn were thinner than ones of the durum wheat. The kernel weight (g 1000 pieces-1) of Einkorn was found lower (27.94 g) than durum wheat (54.6 g). Also, water absorption was 51.8% of Einkorn and 65.3% of durum wheat. The ash, protein, fat content and antioxidant activity of Einkorn sample were determined higher than durum wheat. Mineral content of the samples was analyzed, and Einkorn contained higher amount of trace and major elements especially in terms of Zn, Fe and Al. The results show that many foods will able to fortified by einkorn or einkorn products such as semolina, flour, germ or bulgur as a solution of micronutrient malnutrition problem, and to meet todays consumers demand which are cleanlabel and additive-free food. Moreover, einkorn is a promising candidate for the development of new or special foods such as bakery products, baby food or products with high content of dietary fiber, protein, minerals, carotenoids and tocols.
Keywords:
Siyez, einkorn, Triticum monococcum durum wheat, image analys,
___
- AACC (2000). Approved methods of the American Association of Cereal Chemists, 8th edn. AACC International, St. Paul
- AOAC (1995). Official Method 985.29, Total Dietary in Foods—Enzymatic-Gravimetric Method. Official Methods of Analysis, 16th ed. AOACInternational, Gaithersburg, MD.
- Andersson AA, Andersson R, Piironen V, Lampi AM, Nyström L, Boros D, Fraś A, Gebruers K, Courtin CM, Delcour JA, Rakszegi M, Bedo Z, Ward JL, Shewry PR & Man P (2013). Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTH GRAIN diversity screen Food Chemistry 136:1243–1248
- Banu I, Vasilean I & Aprodu I (2010). Effect of lactic fermentation on antioxidant capacity of rye sourdough and bread. Food Science and Technology Research 16: 571 – 576.
- Borghi B, Castagna R, Corbellini M, Heun M & Salamini F (1996). Breadmaking quality of einkorn wheat (Triticum monococcum ssp. monococcum). Cereal Chemistry 73:208–214
- Delcour JA & Hoseney RC (2010). Principles of cereal science and technology. St. Paul, MN, USA: AACC International.
- Gebruers K, Dornez E, Boros D, Fra A, Dynkowska W, Bedo Z, Rakszegi M, Delcour JA & Courtin CM (2008). Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN diversity screen. Journal of Agricultural Food Chemistry 56: 9740–9749
- Giuliani A, Karagöz A & Zencirci N (2009). Emmer (Triticum dicoccon) Production and market potential in marginal mountainous areas of Turkey. Mountain Research and Development 29(3):220-229
- Grausgruber H, Scheiblauer J, Schonlecher R, Ruckenbauer P & Berghofer E (2004). Variability in chemical composition and biologically active constituents of cereals, in Genetic Variation for Plant Breeding: Proceedings of the 17th EUCARPIA General Congress, ed. by Vollman J, Grausgruber H and Ruckenbauer P. BOKU – University of Natural Resources and Applied Life Sciences, Vienna, pp. 23–26.
- Heun M, Schaefer-Pregl R, Klawan D, Castagna R, Accerbi M, Borghi B & Salamini F (1997). Site of einkorn wheat domestication identified by DNA fingerprinting. Science 278:1312–1314
- Hidalgo A & Brandolini A (2014). Nutritional properties of einkorn wheat (Triticum monococcum L.). Journal of the Science of Food and Agriculture 94: 601–612
- Karamach M, Amarowicz R, Weidner S, Abe S & Shahidi F (2002). Antioxidant Activity of rye caryopses and embryos extracts, Czech Journal of Food Science 20: 209–214.
- Kilci A & Gocmen D (2014). Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oats. Food Chemistry 145:777–783
- Lev-Yadun S, Gopher A & Abbo S (2000). The cradle of agriculture. Science 288: 1602-1603.
- Løje H, Møller B, Laustsen AM & Hansen A (2003). Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.). Journal of Cereal Science 37:231–240
- Ozkan H, Brandolini A, Torun A, Altintas S, Eker S, Kilian B, Braun HJ, Salamini F & Cakmak I (2007). Natural variation and identification of microelements content in seeds of einkorn wheat (Triticum monococcum), in Wheat Production in Stressed Environments. Proceedings of the 7th International Wheat Conference, ed. by Buck HT, Nisi JE and Salom´on N. Springer, New York, NY, pp. 455–462
- Piperno DR, Weiss E, Holst I & Nadel D (2004). Processing of wild cereal grains in the upper palaeolithic revealed by starch grain analysis. Nature 430:670-673
- Yayın Aralığı: Yılda 4 Sayı
- Yayıncı: Halit APAYDIN
Sayıdaki Diğer Makaleler
Jale KORUN, Mesut YILMAZ, Mehmet GÖKOĞLU, Yağmur ÇELİK
Ibrahim SAVRAN, Aytac KOCABAS, Suleyman GOKMEN, Hasan YETIM, Mehmet Fatih AYDIN, Abdulvahit SAYASLAN
Başak Özdemir, Ajlan YILMAZ, Hatice Nurhan BÜYÜKKARTAL, Yeşim OKAY
Ali Asghari, Rahmatollah Karimizadeh, Rahim Chinipardaz, Omid Sofalian, Abdolali Ghaffari, Kamal Shahbazi, Tahmasb Hosseinpour, Hassan Ghojog, Mohammad Armion
Fatemeh BAREKATİ, Eslam MAJİDİ HERVAN, Amir Hossein SHİRANİ RAD, Ghorban NOOR MOHAMADİ
Hasan SARISU, Ömer Faruk KARAMÜRSEL, Fatma Pınar ÖZTÜRK, İsmail DEMİRTAŞ, Hakkı KOÇAL, İbrahim GÜR, Özlem CENGİZ, İsmail ŞEVİK
Mesut YILMAZ, Mehmet GÖKOĞLU, Jale KORUN, Yağmur Saadet ÇELİK
Introducing Diffrent Cherry Cultivars to Inner and Crossover Areas
Hakkı KOÇAL, İsmail DEMİRTAŞ, İsmail ŞEVİK, Fatma Pınar ÖZTÜRK, Ömer Faruk KARAMÜRSEL, Özlem CENGİZ, Hasan Cumhur SARISU
Production of Double Haploid Plants Using In Vivo Haploid Techniques in Corn
Burak BILGIN, Semra Yanıkoğlu, Duran ZARARSIZ, Leyla ÖZTÜRK, İlhan TURGUT, Sezgin KIZIK