Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, cilt.8, ss.610-613, 2010 (SCI-Expanded)
In this study, 10 different lentil varieties (Sazak 91, Kayi 91, Kafkas, ciftci, Ozbek, Firat 87, Cagil, Seyran 96, Altintoprak and Local red) that are widely grown in Turkey were used, and their certain physical (1000 grains and hectolitre weights, sieve size analysis), chemical (moisture, crude protein, starch, crude lipid, crude fiber, ash and potassium, phosphorus, calcium, magnesium, iron and zinc contents) and physicochemical (hydration capacity and cooking time) properties were determined. There was a significant difference (p<0.05) in respect to the properties examined among lentil varieties, and variety factor affects the discussed lentil properties prominently. There was significant variation between one lentil variety and another one in respect to chemical composition, though in limited extent in some cases, Altintoprak and Ozbek varieties were richest in mineral substance composition. Firat 87 lentil variety was more eligible for cooking compared to other lentil varieties and it becomes ready for consumption after being cooked for 15 min.