Akademik Veri Yönetim Sistemi
1. International Traditional Foods and Sustainable Food Systems Symposium, 10 Ağustos 2022
Wheat, as a crucial substance of the human diet, has a strategic importance in terms of economic, social, historical and cultural aspects. According to recent studies, wheat based agriculture has started originally in so called 'Fertile Crescent’, which involves the south eastern region of Turkey. Our country, which has rich genetic resources including wild and local wheat varieties, has an important place as the geography where wheat spreads to the world. In recent years, the search for traditional nutrition has come to the fore due to the understanding of the importance of functional food and the increasing interest in the quality of foods and organic products. For these reasons, improvements in a more suitable way for human health are researched and efforts are made to obtain products that create high added value. It is understood more and more every day that wild and local wheat, which stands out with its richness of vitamins, minerals and fibrous structure, which is important in terms of nutritional physiology, will make a serious contribution to human health and nutrition, and it is supported by researches. The use of local wheat varieties plays an important role in plant breeding as a source of beneficial genes. In addition, it is thought that the use of local wheat can increase agro-food biodiversity and contribute to the provision of new raw materials for the production and development of foods that have a positive effect on health. In studies, foods with high nutritional quality attract the attention of consumers and researchers, because their consumption plays an important role in the prevention of various diseases. High protein content, low allergy and high antioxidant features has increased the interest towards local wheat. Some components such as antioxidants (flavonoids, phenolic acid, phytic acid, tocopherols and carotenoids) and dietary fibers contained in cereals are effective in improving the functional properties of wheat species and local varieties products and preventing chronic diseases. In this study, researches on final product quality and nutritional properties of different wheat species and local varieties were examined.