Effects of wheat maturation stage and cooking method on physical and chemical properties of firiks

Özkaya, Berrin; Özkaya, Hazım; Eren, N; Ünsal, Ahmet Sabri; Köksel, Hamit

doi:10.1016/s0308-8146(98)00249-0

Cited by 20 publications

(21 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Tukey-b test in Table 1 demonstrates that order regarding protein values is sample A with highest (13.42%) in the first group, C (11.23%) and D (12.19%) in the second group and sample B (8.91%) in the third group. Ozkaya et al (1999) and Ozboy et al (2001) displayed also same contents of protein in Firik samples which were produced in different maturation stages by boiling and roasting process.…”

Section: Chemical Analysismentioning

confidence: 71%

“…Firik is the one of these products. Firik (Frekeh, Frikeh or Freekeh) also called as roasted green wheat is a carbohydrate based traditional food generally known in Turkey, Greece, Cyprus, Middle East, North Africa and even Continent of Australia regions (Ozkaya et al 1999;Williams and El-Haremein 1985;Dick and Matsuo 1988). In the production process of Firik, early harvested spikes are burned on fire then roasted spikes are dried under sun and at the end threshed are removed from hulls.…”

Section: Introductionmentioning

confidence: 99%

“…In studies related with chemical composition of wheat has been illustrated that maturation conditions and harvesting time have significant effect on ash and moisture contents and also amino acid composition of proteins (Ozkaya et al 1999). Pythic acid content increases, while fibre content decreases with late maturation period.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Examination of Firik Produced in Hatay Region in Terms of Nutritional Aspect

Çarşanba¹,

Akça²,

Tımur³

2017

GIDA

View full text Add to dashboard Cite

In this study, nutritional value of Firik produced in Hatay region was examined by using four Firik samples collected from local farmers. Amount of protein, ash, moisture, total sugar, fat, salt, raw cellulose and fatty acid profile were determined and estimated values were compared with similar foods such as bulgur and rice. Protein and ash contents of Firik samples were higher than bulgur and rice, while sugar and fat contents were lower. In addition, higher amount of linoleic acid and remarkably adequate amount of linolenic acid generally known as essential fatty acids were obtained. The results showed that Firik produced in Hatay can be considered to use as a reinforcement ingredient for improving nutritional value of daily meals, as it has better nutritional properties than the other resemble carbohydrate-based foods.

show abstract

Section: Chemical Analysismentioning

confidence: 71%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Examination of Firik Produced in Hatay Region in Terms of Nutritional Aspect

Çarşanba¹,

Akça²,

Tımur³

2017

GIDA

View full text Add to dashboard Cite

show abstract

“…A significant increase in the concentration of fe, Mn, Zn, and Cu was measured in wheat upon gamma irradiation treatment when compared to nonirradiated control 77 . Gamma treated plants showed significant increase in potassium, phosphorus, cellulose and total nitrogen 18 .…”

Section: Gamma Radiation and Mineral Nutrient Uptakementioning

confidence: 87%

Gamma Ray Irradiation for Crop Protection Against Salt Stress

et al. 2017

View full text Add to dashboard Cite

Legumes have tremendous dietary value for human nutrition. However, the productivity of food legumes is always compromised owing to their insufficient ability to tolerate abiotic stresses such as drought or water logging, marginal soil, low/high temperatures and salt stress. Stress induces changes at the morphological, physiological, biochemical and molecular level which are consequently manifested in terms of reduced seed yield and quality. Salt stress is one of the most important constraints to crop production particularly in the arid and semi-arid regions of the world. Low dose of ionising radiation like gamma ray is reported to induce growth and several other physiological attributes in non-legume and legume crops. Relationship between seed gamma irradiation and salinity stress response could be related to favourable maintenance of gas exchange attributes (P n , g s and E), 14 C partitioning, activity of antioxidative enzymes (SOD, CAT and POX), membrane stability index (MSI) K+ to Na+ ratio, proline and glycine betaine content. One or more mechanisms may contribute simultaneously towards salt tolerance response of crop plants. The present review critically analyses the effect of gamma ray irradiation on growth and development of legumes under salt stress and evaluates the contribution of various physiological and biochemical mechanisms towards radiation mediated alleviation of salt stress response.

show abstract

“…It is made from durum wheat at about the mid-to late-dough stage. Firik is generally homemade for domestic consumption or commercially produced by small-scale manufacturers [3]. It is usually produced from immature spikes on flames to burn off the awns and leafy material or boiling them at atmospheric pressure.…”

Section: Introductionmentioning

confidence: 99%

Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food

Özboy

Özkaya

et al. 2001

Nahrung

View full text Add to dashboard Cite

Samples of two durum wheat cultivars (cvs. Duraking and Ege 88) at different maturation stages (13, 16, 19, 22, 25 days post anthesis) were processed into firik (a wheat-based specialty food) using two different cooking methods: roasting (scorching) on flames and boiling at atmospheric pressure. Both the acid detergent and neutral detergent fiber contents of the firiks produced from two durum wheat samples decreased significantly (p < 0.01) with maturation. Total P contents of the firiks of both cultivars produced by both methods showed a significant downward trend within the period of maturation while their phytic acid contents showed a significant upward trend (p < 0.01). It was possible to obtain a reduced phytic acid, high fiber product from the wheats harvested at early stages of maturation (13 and 16 days after anthesis).

show abstract

Effects of wheat maturation stage and cooking method on physical and chemical properties of firiks

Cited by 20 publications

References 2 publications

Examination of Firik Produced in Hatay Region in Terms of Nutritional Aspect

Examination of Firik Produced in Hatay Region in Terms of Nutritional Aspect

Gamma Ray Irradiation for Crop Protection Against Salt Stress

Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food

Contact Info

Product

Resources

About