Ankara University, Faculty of Engineering, Department of Food Engineering, Golbasi Campus, TR-06830 Golbasi, Ankara, Turkey.
Hitit University, Faculty of Engineering, Department of Food Engineering, TR-19030 Çorum, Turkey.
Food Chem. 2018 Apr 25;246:150-155. doi: 10.1016/j.foodchem.2017.11.022. Epub 2017 Nov 7.
Three different wheat cultivars (Bezostaya, Eser and Cesit-1252) at four maturity stages were processed into firik which is a whole wheat-based ethnic food by using traditional cooking method. Some nutritional and antinutritional (moisture, ash, protein, fructans, dietary fibers, phenolic contents and antioxidant activity) properties of firiks were investigated. A significant increase was observed for the hectoliter and 1000 kernel weights whereas a decrease for ash and protein contents by increased maturation level. It was found that immature wheats especially at early stages of kernel development are rich sources of functional nutrients such as total dietary fiber (17.3-20.4%), fructans (4.1-7.2%), total phenolics (4602.5-4838.3 mgGAE/kg) and antioxidants (729.2-782.8 μmolTE/100 g) besides having lower phytic acid contents (498.6-604.9 mg/100 g).
将三个不同的小麦品种（Bezostaya、Eser 和 Cesit-1252）在四个成熟阶段加工成 firik，这是一种基于全麦的民族食品，采用传统烹饪方法。研究了 firik 的一些营养和抗营养（水分、灰分、蛋白质、果聚糖、膳食纤维、酚类含量和抗氧化活性）特性。随着成熟度的增加，千粒重和 hectoliter 重量显著增加，而灰分和蛋白质含量则减少。结果表明，未成熟的小麦，尤其是在籽粒发育的早期阶段，是功能性营养物质的丰富来源，如总膳食纤维（17.3-20.4%）、果聚糖（4.1-7.2%）、总酚（4602.5-4838.3 mgGAE/kg）和抗氧化剂（729.2-782.8 μmolTE/100 g），此外，植酸含量较低（498.6-604.9 mg/100 g）。
