Determination of macaroni-quality properties of some registered durum wheat varieties grown in Turkey

In this study, pasta-quality criteria of certain registered Turkish durum wheat varieties such as physical properties, protein contents and qualities, pigment contents and oxidative enzyme activities were investigated. Physical properties of the wheats were found within the typical ranges expected of durum wheats. Protein contents of the wheats ranged from 11.30 to 12.80% (Avg %12.1), while the quality indicators of sedimentation value from 16.75 to 32.50 ml and specific sedimentation from 1.36 to 2.51 ml. Among the registered vareties, Kunduru-1149, Balcalı-85, Kızıltan-91 and Selçuklu-97 were determined to be promising cultivars for pasta processing potentials as judged by their protein quantities together with their protein quality indicators (gliadin proteins and sedimentation). Yellow-colored pigment contents of the wheats varied from 3.43 to 8.73 mg/kg , lipoxygenase (LOX) activities from 12.65 to 35.15 EU/g, polyphenol oxidase (PPO) activities from 5.10 to 11.30 EU/g and peroxidase (POD) activities from 32.3 to 139.0 EU/g. Of the registered durum wheat varieties; Kozmidor were found promising for high-quality pasta processing when judged by their higher pigment contents and lower activities of the oxidative enzymes. 2019, 60 pages KEYWORDS: Quality,