Bu çalışma, bazı nohut (Cicer arietinum L.) çeşitlerinin (Tunç, Aslanbey, Nihatbey, Atabay, Karlı, Aydoğan, Göktürk, Bahadır ve Çiftçi) teknolojik özelliklerinin ve aralarındaki ilişkilerin belirlenmesi amacıyla Kayseri ekolojik koşullarında yürütülmüştür. Yapılan çalışmadan elde edilen sonuçlara göre kuru ağırlık 35.65-45.89 g, kuru hacim 31.33-42.00 ml, yaş ağırlık 77.36-101.89 g, ıslak hacim 78.67-99.33 ml, su alma kapasitesi 0.42-0.56 g/tane, su alma indeksi %1.05-1.35, hidrasyon katsayısı %104.67-135.40, şişme kapasitesi 0.45-0.57 ml/tane, şişme indeksi %2.22-2.55, birim hacim ağırlığı 1.09-1.16 g/ml, pişme süresi 37.67-45.43 dk ve pişme sonrasında dağılan tane sayısı 0.00-20.00 arasında değişim göstermiştir. Yapılan korelasyon analizi sonucunda özellikler arası önemli ilişkiler bulunmuştur.
This study was carried out in the Kayseri ecological conditions with the aim of determining the technological characteristics and the relationships between certain varieties of nohut (Tunç, Aslanbey, Nihatbey, Atabay, Karlı, Aydoğan, Göktürk, Bahadır and Farmer). According to the results obtained from the study, the dry weight 35.65-45.89 g, the dry volume 31.33-42.00 ml, the age weight 77.36-101.89 g, the wet volume 78.67-99.33 ml, the water absorption capacity 0.42-0.56 g/tane, the water absorption index 1.05-1.35, the hydration ratio 104.67-135.40, the swelling capacity 0.45-0.57 ml/tane, the swelling index 2.22-22.55, the unit volume weight 1.09-1.16 g/tane, the cooking time 37.67-45.43 min and the number of swelling after cooking varied from 0.00-20.00 The correlation analysis found significant relationships between the characteristics.
This study was carried out in Kayseri ecological conditions in order to determine the technological properties of some chickpea (Cicer arietinum L.) cultivars (Tunç, Aslanbey, Nihatbey, Atabay, Karlı, Aydoğan, Göktürk, Bahadır and Çiftçi) and the relations between them. According to the results obtained from the study, dry weight is 35.65-45.89 g, dry volume is 31.33-42.00 ml, wet weight is 77.36-101.89 g, wet volume is 78.67-99.33 ml, water absorption capacity is 0.42-0.56 g/grain, water absorption index is 1.05%- 1.35, hydration coefficient 104.67-135.40%, swelling capacity 0.45-0.57 ml/grain, swelling index 2.22-2.55%, unit volume weight 1.09-1.16 g/ml, cooking time 37.67-45.43 minutes, and number of grains dispersed after cooking 0.00-20.00 varied between them. As a result of the correlation analysis, significant relations between the features were found
Alan : Ziraat, Orman ve Su Ürünleri; Fen Bilimleri ve Matematik
Dergi Türü : Uluslararası
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