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    CONSUMER OPINİIONS ON THE GASTRONOMIC PRODUCTS PRODUCED WITH ANATOLIA'S WHEAT HERITAGE IZA
    (2023) Keskin, Çisem Nildem; Yaman, Zühal; Zencirci, Nusret
    Although agriculture started in a small region around Southeastern Turkey, western Iran, and Levant around 9,500-8,500 BC, it quickly spread in the area in all directions. Wheat (Triticum ssp), barley, and lentil, which were the first crops cultivated between 9,000 and 3,500 BC, are still consumed in the world and provide 90% of daily calories. As the first domesticated plant, wheat has become the most important ring in human food since the domestication of the goat in 9,000 BC. It was a plant grown only in the Middle East 10,000 years ago, but then it spread all over the world in a couple of thousand years. Wheat was not grown in those days in North America but now is grown on thousand square kilometers. This surely demonstrates the adaptive ability of wheat to grow on larger acreages (Harari, 2015). Einkorn, the first-primary cereal crop that originated in and spread around Turkey, has been cultivated in Morocco, Germany, Switzerland, Spain, Italy, and some other Balkan countries. Around 10,000 BC, diploid (AA) einkorn (Triticum monococcum ssp. monococcum) was cultivated in earlier agricultural villages (Stallknecht et al., 1996). The decrease in the cultivation of einkorn after the Bronze Age was due to barley, emmer (Triticum dicoccon), and spelt (Triticum aestivum subsp. spelta) cultivation. Tetraploid emmer (AABB) was a major cultivated wheat species in the Neolithic and Bronze Ages. The decline in einkorn cultivation has been because of higher yields of emmer and spelt, and their easier harvest (Hammed and Simsek, 2014; Marino et al., 2009). Organic foods have recently received an accelerated interest from the larger human community. There is no need to use fertilizers and pesticides to grow hulled kinds of wheat such as einkorn. Moreover, einkorn is considered to be genetically unaltered by man (Hammed and Simsek, 2014). Therefore, these naturally grown wheat species have attracted the attention of organic food consumers. Çankırı, Çorum, Sinop, Kayseri, Kayseri, Kastamonu, Bolu, Bilecik and to some extent Kütahya provinces have been historical einkorn cultivation areas in Türkiye. The locals have called the einkorn by different local names; the people of Bolu, Bilecik and Kütahya call it \"IZA\", while in the other cities it is called \"Siyez\". IZA, which is grown in Seben, a district of Bolu, has regained popularity across Turkey (Figure 1).
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    Determining agro-morpohological and molecular characteristics of Bolu province wheat landrace and bred wheats and modeling their spatial distribution by geographic information systems and remote sensing
    (Bolu Abant İzzet Baysal Üniversitesi, 2024) Keskin, Çisem Nildem; Gürel, Ekrem
    Gerek ıslah çalışmaları gerekse insanların daha sağlıklı ve kaliteli ürünlere yönelmesi nedeniyle yerel çeşitler günümüzde her zamankinden daha fazla önem kazanmıştır. Islah ve üretim çalışmalarının ciddi bir şekilde yönetilmesi için yerel çeşitlerin coğrafi dağılımlarının yanı sıra genetik ve agromorfolojik yapılarının da bilinmesi ve anlaşılması gerekmektedir. Bu çalışmada Triticum monococcum L. ssp. monococcum (IZA), Triticum aestivum L. cv. Çalıbasan and Triticum aestivum L. cv. Sarı Serez yerel popülasyonlarının genetik, agro-morfolojik özellikleri ve coğrafi dağılımları araştırılmıştır. Genetik polimorfizm, bu iki türün popülasyonları ve varyantları arasında 5 SCoT belirteçler markörleri ile araştırıldı. Bin tane ağırlığı (BDA), bayrak yaprak alanı (BYA), bayrak yaprak uzunluğu (BYU), bayrak yaprak genişliği (BYG), başak uzunluğu (BU), bitki boyu (BB), üst boğum uzunluğu (ÜBU), başakta dane sayısı (BDS), metrekare başına düşen başak sayısı (MKBS) ve verim (VRM) agro-morfolojik değişkenler olarak araştırıldı. Ayrıca Bolu ilinin topografik (yükseklik, eğim, bakı), iklim (yağış, maksimum-minimum-ortalama sıcaklıklar ve biyoiklim), toprak (yığın yoğunluğu, iri parça, kum, silt, kil, katyon değişim kapasitesi (CEC), nitrojen, organik karbon) ve CORINE (arazi kullanımı/örtüsü) tamamlayıcı veri tabanı (raster haritaları) oluşturulmuş ve agro-morfolojik değişkenler ile bu çevresel değişkenler arasındaki ilişkiler korelasyon analizi ile araştırılmıştır. Sonuç olarak, IZA buğdayında BDA-BU, BDA-BYU, BDA-yükseklik, BYU-yükseklik, BU-yükseklik, VRM-yağış (Nisan ayında) arasında anlamlı (p<0.01) ve sırasıyla 0.692, 0.644, 0.793, 0.773, 0.702, 0.554 değerlerinde yüksek ilişki görülmüştür. SCoT analizleri sonuçlarına göre, ortalama 9.60 ile markörler 48 polimorfik bant üretmişlerdir. SCoT markörlerinin ortalama polimorfik bilgi içeriği (PIC) değeri 0.08 çıkmıştır. Dendrogram analizi sonucuna göre T. aestivum ve T. monococcum ssp. monococcum türleri %62 genetik benzerk ile iki ana kümeye ayrılmıştır. Bu çalışmanın sonunda verim ve verime güçlü bir şekilde etki eden çevresel değişkenler kullanılarak, IZA buğdayının potansiyel yetiştirme alanlarını gösteren bir verim modeli çoklu regresyonla geliştirilmiş ve CBS ile haritalandırılmıştır.
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    Phenolic composition and antioxidant potential in Turkish einkorn, emmer, durum, and bread wheat grain and grass
    (Elseiver, 2022) Karakaş, Fatma Pehlivan; Keskin, Çisem Nildem; Ağıl, Ferdi; Zencirci, Nusret
    Wheat has been a primary food source in human and animal nutrition in many parts of the world since ancient times. The objective of the present study was to evaluate phenolic acid composition (p-coumaric acid, caffeic acid, trans-ferulic acid, and sinapic acid) and antioxidant potentials (total phenol and flavonoid contents, and free radical scavenging activity) in both grain and grass of einkorn (Triticum monococcum spp. monococcum; Cv. IZA), emmer (T. dicoccum ssp. dicoccum Schrank.) population, durum (T. durum Desf.; Cv. Kunduru-1149), and bread wheat (T. aestivum L.; Cv. Kira , c-66). The amount of phenolic acids in grain and two weeks old grass obtained from 4 different wheat species was detected by LC-ESI-MS/MS analysis. The p- coumaric acid was the most abundant compouns in all tested grasses, while trans-ferulic acid were the most abundant compounds in all tested grains. It was determined that einkorn (IZA) had the highest amount of p- coumaric acid (1.360 mu g/g dw) and trans-ferulic acid (0.490 mu g/g dw) among the grasses, while the highest p-coumaric acid (0.770 mu g/g dw) and trans-ferulic acid (3.400 mu g/g dw) were found in bread wheat (Kira , c-66) among the grains. The highest total phenolic content was obtained from grain (90.12 mg/g dw) and grass (99.24 mg/g dw) of durum wheat (Kunduru-1149). The the highest total flavonoid content was found in both grain (141.58 mg/g dw) and grass (179.50 mg/g dw) of einkorn (IZA). Grains of emmer (2.68 mu g/mL) and grasses of einkorn wheat (2.98 mu g/mL) had the strongest antioxidant activity with the lowest IC50 (con-centration inhibiting 50% of DPPH) values. Einkorn, an ancestral wheat species with 14 chromosomes, has higher phenolic molecules, total flavonoid content and antioxidant potential than modern wheat species such as durum wheat with 28 chromosomes and bread wheat with 42 chromosomes. Wheatgrass of IZA (ein-korn) is thought to have the potential as a functional food/beverage in the future with its higher amounts of phenolic molecules and strong natural immune booster antioxidant activity.(C) 2022 SAAB. Published by Elsevier B.V. All rights reserved.
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    THE PRODUCTION OF BREAD TYPES PECULIAR TO TURKISH AND WORLD CUISINE WITH LOCAL IZA WHEAT (Triticum monococcum ssp. Monococcum) AND CONSUMER OPINIONS ON THE QUALITY OF BREAD
    (2022) Keskin, Çisem Nildem; Yaman, Zühal; Zencirci, Nusret; Dirbali, Baris
    The most important grain type in terms of food history is wheat, and the oldest and the most basic and important food element known to mankind is bread. Wild wheat collected by Paleolithic people and einkorn wheat and IZA wheat (Triticum monococcum ssp. monococcum) developed by Neolithic people who were engaged in farming for the first time did not contain much gluten, so they were used to make unleavened bread after boiling or grounding as grains. In time, farmers have developed higher gluten wheat varieties, and thanks to the gluten it contains, it has been possible to make both well-rising yeast bread and thinly rolled dough products such as phyllo, meat pasty (ravioli) and pasta. However, the nutritional value of wild wheat is higher than domestic wheat. Today, while there is 14.5% protein in the best breed domestic wheat, this rate is 22.83% in wild wheat. In addition, wild wheat species have a higher flavor because of their high protein and mineral content. Though the lack of gluten makes it hard to process wild wheat flours, shape the products properly and bake them in accordance with the general taste and especially to make it rise and provide crust formation in the making of bread, it is considered important to develop recipes suitable for consumption and general taste, and to increase the awareness and consumption of wild wheat varieties, which are the wheat heritage of Anatolia. In recent years, the number of scientific studies on the importance of IZA wheat (Triticum monococcum ssp. monococcum), which attracts attention with its low gluten content and nutritious properties, has increased and it began to take more place in consumption with popular culture. However, the information in the literature on the processing of flour obtained from IZA wheat and the production of bread suitable for general taste is quite limited. This study aims to produce bread varieties that are peculiar to Turkish and world cuisines, using local IZA flour specific to Bolu, develop and disseminate standard recipes suitable for qualified production, and evaluate the general appreciation rate with the sensory analysis, although it contains low gluten. For this purpose, standard recipes of 8 bread types, including (1) Whole Grain IZA, (2) Three Grain IZA, (3) Carrot Purple IZA, (4) Village Bread, (5) German Bread, (6) Walnut Bread, (7) Yellow Gelin and (8) Focaccia with Olives were developed and produced in a professional kitchen environment by sticking to their original recipes and presented to the individuals who participated in the IZA Workshop organized in cooperation with Bolu Municipality. Breads were evaluated by consumers under the name of external color, internal color, scent, pore structure, texture, chewiness, flavor and general evaluation. The opinions of 20 participants, including man and woman who have different education levels from primary education to doctor's degree were taken by questionnaire technique. A scale ranging from extremely poor (1) to excellent (7) was implemented in the study. The survey results were evaluated according to the Analysis of Variance (ANOVA), and it was concluded that the difference between the characteristics considered in terms of sensory analysis was not statistically significant. Average values showed that all bread types scored higher than 6. In terms of sensory analysis, it was concluded that all types of bread were liked by the participants.
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    Profiles of vitamin B and E in wheat grass and grain of einkorn (Triticum monococcum spp. monococcum), emmer (Triticum dicoccum ssp. dicoccum Schrank.), durum (Triticum durum Desf.), and bread wheat (Triticum aestivum L.) cultivars by LC-ESI-MS/MS analysis
    (Academic Press, 2021) Pehlivan Karakaş, Fatma; Keskin, Çisem Nildem; Ağıl, Ferdi; Zencirci, Nusret
    Wheat is a basic, valuable, economic, and industrial crop for human and animal nutrition in all of the world. This study aims to evaluate and compare of vitamin B [thiamine (B1), riboflavin (B2), pantothenic acid (B5), and folic acid (B9)] and vitamin E [alpha-tocopherol (?-TP), beta-tocopherol (?-TP), alpha-tocotrienol (?-TT), and beta-tocotrienol (?-TT)] contents in wheat grass and grain of einkorn wheat (Triticum monococcum spp. monococcum; AA; 2n = 14) cultivar (IZA), emmer wheat (Triticum dicoccum ssp. dicoccum Schrank.; AABB; 2n = 28) population, durum wheat (Triticum durum Desf. (AABB; 2n = 28) cultivar (Kunduru-1149), and bread wheat (Triticum aestivum L.; AABBDD; 2n = 42) cultivar (Kıraç-66). The amount of vitamin B and E in 14 days old wheat grass and grain of four different wheat species were determined by LC-ESI-MS/MS analysis. The highest amount of vitamin B1 was obtained from wheat grass (1.108 ?g/g dw) and grain (1.118 ?g/g dw) of einkorn. The highest amount of B2 was determined in wheat grasses of einkorn (4.442 ?g/g dw) and emmer (4.478 ?g/g dw). The highest amount of B5 was found in wheat grass of einkorn (4.178 ?g/g dw) and grain of bread wheat (10.294 ?g/g dw). When we compared wheat grass extracts as vitamin E content, the highest amount of ?-TP, ?-TP, ?-TT, and ?-TT were found in einkorn (0.728 ?g/g dw), emmer (0.009 ?g/g dw), einkorn (0.006 ?g/g dw), and emmer (0.009 ?g/g dw), respectively. Morever, when we compared grains the highest amount of ?-TP (16.460 ?g/g dw), ?-TP (1.018 ?g/g dw), and ?-TT (63.800 ?g/g dw) were found in bread wheat, the highest amount of ?-TT (12.670 ?g/g dw) was found in einkorn. In conclusion, wheat grass of eirkorn contains higher amounts of B1, B2, and B5 than modern wheat species such as durum and bread wheat. At the same time, wheat grass of einkorn contains higher amount of total vitamin E content than emmer, durum, and bread wheat grass. Among the wheat species, the E vitamin isomers were higher in bread wheat grains, except for the ?-TT (in einkorn). Wheat grass of einkorn (IZA), an ancestral cultivar type of wheat is richer and more valuable than durum and bread wheat grass in human health and nutrition.