Effect of storage conditions on nutritional quality and color characteristics of quinoa varieties

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dc.authorid0000-0003-1739-4547
dc.authorid0000-0003-1437-4081
dc.authorid0000-0001-9334-8601
dc.contributor.authorKibar, Hakan
dc.contributor.authorSönmez, Ferit
dc.contributor.authorTemel, Süleyman
dc.date.accessioned2021-06-23T18:57:04Z
dc.date.available2021-06-23T18:57:04Z
dc.date.issued2021
dc.departmentBAİBÜ, Ziraat Fakültesi, Tohum Bilimi ve Teknolojisi Bölümüen_US
dc.description.abstractTo maintain grain quality and prevent loss, effective storage systems are required. The aim of this study was to evaluate the effects of storage duration (0, 60, 120, 180, 240, 300, 360 days) and temperature (4, 10, and 25 °C) on proximate and nutritional components, and color properties of Mint Vanilla and Titicaca quinoa varieties. The results showed that the increase in storage duration and temperature leads to changes in the grain moisture, protein and ash contents, nutritional component and color properties. There was an increase in ash content at 25 °C, moisture content at 10 and 25 °C, and protein content at 4 °C in the stored grains compared with the grains on the initial of storage for Mint vailla variety. Whereas, there was an decrease in ash and protein content for all the temperature at the end of 360 days storage for Titicaca variety. Overall, there was a decrease (except Fe, Zn, Co, Ni, Cd and Pb) in the nutritional component of both quinoa varieties. L?, H° and WI values decreased, and a?, b? and C? values increased as a function of storage duration and temperature and showed some temperature-dependent degradation for both quinoa varieties.en_US
dc.description.sponsorshipWe would like to thank Bolu Abant İzzet Baysal University Scientific Research Fund Directorate for the financial support of this research (Project no: 2018.April 10, 1313).en_US
dc.identifier.doi10.1016/j.jspr.2020.101761
dc.identifier.issn0022-474X
dc.identifier.scopus2-s2.0-85098952826en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jspr.2020.101761
dc.identifier.urihttps://hdl.handle.net/20.500.12491/5125
dc.identifier.volume91en_US
dc.identifier.wosWOS:000632255100007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKibar, Hakan
dc.institutionauthorSönmez, Ferit
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofJournal of Stored Products Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectColoren_US
dc.subjectDurationen_US
dc.subjectQualityen_US
dc.subjectQuinoaen_US
dc.subjectStorageen_US
dc.subjectTemperatureen_US
dc.titleEffect of storage conditions on nutritional quality and color characteristics of quinoa varietiesen_US
dc.typeArticleen_US

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