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Mercimek Genotiplerinin Kimyasal, Fizikokimyasal özellikleri ile Mineral Madde İçeriklerinin Değerlendirilmesi
(Evaluation of Chemical, Physicochemical Properties and Mineral Contents of Lentil Genotypes )

Author : Özge Doğanay ERBAŞ KÖSE  Hatice BOZOĞLU Zeki MUT  
Type :
Printing Year : 2019
Number : 2019-1
Page : 23-29


Summary
Mercimek yüksek protein içeriği ve düşük glisemik indeksi ile gelişmekte olan ve gelişmiş ülkelerde çok fazla tüketilen bir üründür. Bu çalışma, Yozgat koşullarında 9 farklı mercimek genotipinin bazı kimyasal ve fizikokimyasal özellikleri (kül, protein, nişasta ve amiloz oranı, bin tane ağırlığı, kabuk oranı, su alma kapasitesi, şişme kapasitesi ve birim hacim ağırlığı) ile mineral içeriklerini (K, Ca, Mg, Cu, Fe, Mn, Mo ve Zn) belirlemek amacıyla 2014 ve 2015 yıllarında yürütülmüştür. Deneme tesadüf blokları deneme desenine göre üç tekrarlamalı olarak gerçekleştirilmiştir. İki yılın ortalamasına göre genotiplerin kül oranı % 2.86 ile 3.30, protein oranı % 27.3 ile 29.2, nişasta oranı % 45.8 ile 47.5, amiloz oranı % 10.8 ile 13.8, K 839.1 ile 918.4 mg/100g, Ca 82.7 ile 87.0 g/100g, Mg 65.4 ile 74.9 mg/100g, Cu 0.94 ile 1.20 g/100g, Fe 7.7 ile 10.8 g/100g, Mn 1.38 ile 1.56 mg/100g, Zn 3.27 ile 3.43 mg/100g, Mo 0.23 ile 0.28 mg/100g, BTA 53.1 g ile 67.0 g, KAO % 8.2 ile 9.7, SAK 0.061 ile 0.070 g/tane, ŞK 0.051 ile 0.072 ml/tane ve BHA 1.16 ile 1.34 g/ml arasında değişmiştir. Sultan, Meyveci, Yerel 1 ve Yerel 2 genotipleri PO, K, Ca, Mg, Fe ve Zn içeriği gibi özellikler yönünden ön plana çıkmıştır.

Turkish Keywords
Amiloz, kalite, protein, mineral madde, su alma kapasitesi

Abstract
Lentils with high protein content and low glycemic index are a food that is consumed too much in developing and developed countries. This study was conducted to determine the chemical and physicochemical properties (Ratio of ash, protein, starch and amylose, thousand grain weight (TGW), seed coat ratio (SCR), water absorption capacity (WAC), swelling capacity (SC), unit volume weight (UVW)) and mineral matter contents (K, Ca, Mg, Cu, Fe, Mn, Zn and Mo) of 9 different lentil genotypes in Yozgat conditions in 2014 and 2015 years. The experiments set up with a randomized complete block design with three replications. According to the two year-average; among the genotypes, ash ratio varied from 2.86 to 3.30%, protein ratio from 27.3 to 29.2%, starch ratio from 45.8 to 47.5%, amylose ratio from 10.8 to 13.8%, K from 839.1 to 918.4 mg/100g, Ca from 82.7 to 87.0 mg/100g, Mg from 65.4 to 75.9 mg/100g, Cu from 0.94 to 1.20 mg/100g, Fe from 7.7 to 10.8 mg/100g, Mn from 1.38 to 1.56 mg/100g, Zn from 3.27 to 3.43 mg/100g, Mo from 0.23 ile 0.28 mg/100g, TGW from 53.1 g to 67.0 g, SCR from 8.2 to 9.7%, WAC from 0.061 to 0.070 g/seed, SC from 0.051 to 0.072 ml/seed and UVW from 1.16 to 1.34 g/ml. Genotypes Sultan, Meyveci, Yerel 1 ve Yerel 2 showed superior properties in terms of protein, K, Ca, Mg, Fe ve Zn properties.

Keywords
Amylose, quality, protein, mineral matter, water absorption capacity

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