Firik Üretim Teknikleri ve Fonksiyonel Özellikleri

Abstract

Türkiyede özellikle Güneydoğu Anadolu Bölgesinde sıklıkla tüketilen bir buğday ürünü olan firik, besleyici özellikleri ve son dönemde özellikle üzerinde durulan fonksiyonel karakteri ile araştırıcıların ilgisini çekmektedir. Yapılan çalışmalar firiğin, demir, lif ve zengin lutein içeriğinin yanı sıra düşük glisemik indekse sahip olduğunu ve ayrıca fruktooligosakkaritler ve bazı fonksiyonel bileşikler açısından iyi bir kaynak olduğunu göstermiştir. Bu nedenle olgunlaşmamış buğdaydan elde edilen firik, fonksiyonel gıda olarak kabul edilebilir. Bu çalışmada firiğin üretim yöntemleri, besinsel ve fonksiyonel özellikleri ve ayrıca bu konuda önceden yapılmış çalışmalar ele alınmıştır.

Relaunching a Traditional Durum Wheat Product: New Cultivars and Introgression Lines Identified for Frike Making in Turkey

“…The best purchasing price for shiny green frike was USD 1.87 kg −1 , and the sale price on November 4, 2022, in the local market, was USD 2.41 kg −1 . These, confirming previous results [ 7 ], were three-times the market price of bulgur. The net returns of genotypes indicated that neither frike yield, nor marketing price alone are good selection criteria for variety preference.…”

“…Although non-significantly different among genotypes, the values for raw cellulose content, considered beneficial for health [ 7 ], were relatively high in the landrace Haci Ali and some well-established Turkish cultivars, such as Akcakale-2000, Artuklu, and Edessa. In the present study, the highest raw cellulose amount was 2.76%, lower than the average of 3.81% of a previous study [ 3 ], the difference being probably due to a somewhat later harvest of the present materials.…”

“…Frike has a low glycaemic index, low cholesterol content, as well as a high content of iron, fibre, and lutein [ 3 ]. It is also a good source of fructo-oligosaccharides and other functional compounds [ 7 ]. For its many positive effects on consumers’ health, frike is considered a functional food.…”

“…Despite its huge marketing potential, farmers and consumers of frike are still not taking full advantage of it, despite its nutritional attributes. Annual world frike production ranges between 250,000 and 300,000 t [ 2 , 4 , 7 ]. This can be increased to a million tons via increasing international marketing opportunities to far-eastern countries such as Japan.…”

“…This can be increased to a million tons via increasing international marketing opportunities to far-eastern countries such as Japan. Frike is a lucrative product, its marketing price being about three- to four-times higher than that of bulgur [ 7 , 12 ], another typical DW dish in WANA countries [ 12 , 13 ]. Frike is produced in some specific locations in Turkey, starting from Gölbaşı (Adıyaman), spreading in the southwest direction to Yavuzeli and Oguzeli (Gaziantep), and jumping to Reyhanlı in Hatay Province.…”