Determination of Technological Characteristics of Some Registered Chickpea (Cicer arietinum L.) Varieties Cultivated in Kayseri Ecological Conditions by Multivariate Statistical Analysis

Oğuz Erol; Hamdi Özaktan; Zehra Tosun

Makale detayları

Determination of Technological Characteristics of Some Registered Chickpea (Cicer arietinum L.) Varieties Cultivated in Kayseri Ecological Conditions by Multivariate Statistical Analysis

Yazarlar:

Oğuz Erol | Hamdi Özaktan | Zehra Tosun

Yayıncı:

Cukurova University

Ana Başlıklar:

Ziraat Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.38 Issue 1, pp.66-75

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001294660

pISSN:

2636-7874

Anahtar kelimeler:

Özet:

 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 ggrain, water absorption index is 1.05- 1.35, hydration coefficient 104.67-135.40, swelling capacity 0.45-0.57 mlgrain, swelling index 2.22-2.55, unit volume weight 1.09-1.16 gml, 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.

 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 ggrain, water absorption index is 1.05- 1.35, hydration coefficient 104.67-135.40, swelling capacity 0.45-0.57 mlgrain, swelling index 2.22-2.55, unit volume weight 1.09-1.16 gml, 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.

 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 ggrain, water absorption index is 1.05- 1.35, hydration coefficient 104.67-135.40, swelling capacity 0.45-0.57 mlgrain, swelling index 2.22-2.55, unit volume weight 1.09-1.16 gml, 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.

 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 gtane, su alma indeksi 1.05-1.35, hidrasyon katsayısı 104.67-135.40, şişme kapasitesi 0.45-0.57 mltane, şişme indeksi 2.22-2.55, birim hacim ağırlığı 1.09-1.16 gml, 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.

Makale detayları

Determination of Technological Characteristics of Some Registered Chickpea (Cicer arietinum L.) Varieties Cultivated in Kayseri Ecological Conditions by Multivariate Statistical Analysis

Yazarlar:

Oğuz Erol | Hamdi Özaktan | Zehra Tosun

Yayıncı:

Cukurova University

Ana Başlıklar:

Ziraat Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.38 Issue 1, pp.66-75

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001294660

pISSN:

2636-7874

Quality

Correlation

Cooking Time

Swelling indexKalite

Korelasyon

Pişme Süresi

Şişme indeksi

Sayı

Makale detayları

Yazarlar: Oğuz Erol | Hamdi Özaktan | Zehra Tosun

Yayıncı: Cukurova University

Ana Başlıklar: Ziraat Mühendisliği

Dergi: Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.38 Issue 1, pp.66-75

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001294660

pISSN: 2636-7874

Sayı

Yazarlar:

Oğuz Erol | Hamdi Özaktan | Zehra Tosun

Yayıncı:

Cukurova University

Ana Başlıklar:

Ziraat Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.38 Issue 1, pp.66-75

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001294660

pISSN:

2636-7874