title: Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food.
abstract: Samples of two durum wheat cultivars (cvs. Duraking and Ege 88) at different maturation stages (13, 16, 19, 22, 25 days post anthesis) were processed into firik (a wheat-based specialty food) using two different cooking methods: roasting (scorching) on flames and boiling at atmospheric pressure. Both the acid detergent and neutral detergent fiber contents of the firiks produced from two durum wheat samples decreased significantly (p < 0.01) with maturation. Total P contents of the firiks of both cultivars produced by both methods showed a significant downward trend within the period of maturation while their phytic acid contents showed a significant upward trend (p < 0.01). It was possible to obtain a reduced phytic acid, high fiber product from the wheats harvested at early stages of maturation (13 and 16 days after anthesis).
authors.affiliation: Hacettepe University, Faculty of Engineering, Food Engineering Department, Beytepe Campus, TR-06532 Beytepe, Ankara, Turkey.
authors.forename: O
authors.initials: O
authors.lastname: Ozboy
authors.forename: B
authors.initials: B
authors.lastname: Ozkaya
authors.forename: H
authors.initials: H
authors.lastname: Ozkaya
authors.forename: H
authors.initials: H
authors.lastname: Köksel
mesh_terms: D003296:Cooking / Q000379:methods; D003902:Detergents; D004043:Dietary Fiber / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D010833:Phytic Acid / Q000032:analysis*; D014908:Triticum / Q000737:chemistry* / Q000254:growth & development
chemical_list: D003902:Detergents; D004043:Dietary Fiber; D010833:Phytic Acid