Mineral composition and technological properties of einkorn wheat as affected by storage conditions


KİBAR H., KILIÇ İ.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.44, 2020 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 44
  • Publication Date: 2020
  • Doi Number: 10.1111/jfpp.14951
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION

Abstract

To maintain grain quality and prevent loss, effective storage systems are required. This study aimed to determine ideal conditions of temperature in storage and mineral composition and technological properties (color, gravimetric, and dimensional) of einkorn wheat seeds during a storage period of 360 days. The experimental design adopted in room conditions with storage duration (initial, 60th, 120th, 180th, 240th, 300th, and 360th days) and temperatures (4 degrees C, 10 degrees C, and 20 degrees C). It was determined that a increasing in the storage temperature decreased Na, Mg, Mn, and Zn contents of the seeds. The storage at 20 degrees C and room conditions caused a decrease in L*, a*, b* and Chroma. Although moisture content fluctuated throughout storage period, it increased at the end of storage period. The best mineral and technological properties of einkorn wheat seeds were obtained with 4 degrees C storage. This temperature was followed by 10 degrees C, 20 degrees C, and room conditions, respectively.