Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2024/r/gumushane/20118
  Determining individuals’ knowledge, attitudes, and experiences concerning sumac (Rhus coriaria L.)

  Doğan, Melike Demir; Orak, Şükran

  The aim of this study is to determine the individuals’ knowledge, attitudes, and experiences concerning sumac (Rhus coriaria L.). The researchers collected the data from 139 participants, living in the cities of Siirt and Mardin, by using a survey, prepared based on the relevant literature, between 01 July and 15 August 2021. The mean age of the participants was 24.42±4.44 (min:18 – max:65) and 82.0% of them were female. 45.3% of the participants had an undergraduate or higher education. 81.3% of the participants stated that they had knowledge about the health benefits of sumac. 74.1% of them stated that they obtained this information from their family, partner, friend, and relatives. When the frequency of consuming sumac was evaluated, 28.1% of the participants stated that they consumed it once a week and 20.9% every day. 80.6% of the participants stated that sumac was effective for the treatment of stomach disorders, 79.9% for the treatment of infection, 74.1% for the treatment of influenza, 67.6% for alleviating respiratory distress, 63.3% for the treatment of gastric ulcer, and 59.7% for lowering blood pressure. Based on the experiences of the individuals, it was determined that sumac was effective for the treatment of stomach disorders (80.6%), the treatment of infection (79.9%), the treatment of influenza (74.1%), alleviating respiratory distress (67.6%), the treatment of gastric ulcer (63.3%), and lowering blood pressure (59.7%).

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• MakaleAçık Erişim2024/r/gumushane/19948
  Participation of urea application stages on flour quality in bread wheat

  Barut, Hatun; Aykanat, Sait; Bahar, Bilge; Baltaci, Cemalettin; Köseoğlu, Berra

  Laboratory studies, which field trial was conducted in the 2020-2021 growing season at the Eastern Mediterranean Agricultural Research Institute, were conducted at Gümüşhane University. In this study, the findings showed that urea was used as the top fertilizer in different growth stages of the 'Yakamoz' bread wheat cultivar used as material, and the effects of urea application periods and flour type, on the quality traits, such as dry matter, ash, protein, acidity, fresh and dry gluten, gluten index, sedimentation, and falling number were investigated. For this purpose, in addition to the control application, tillering, stem elongation, milky and dough stages were chosen as urea application periods. Laboratory studies were carried out in randomized plots using the split-plot design with three replications. In the present study, all quality traits showed statistically significant differences for urea application periods; these values were ranged as follows: Dry matter: 90.20-90.77%, ash: 1.037-1.213%, protein: 14.01-15.15%, acidity: 0.037-0.056%, wet gluten: 41.49-43.67%, dry gluten: 14.75%-15.46, gluten index: 69.28-80.38%, sedimentation: 20.0-21.0 mL, late sedimentation: 23.5-29.8 mL and falling number: 753.8-881.7 s. In addition, other quality parameters except dry matter, protein and sedimentation changed statistically for flour type. Accordingly, whole wheat flour for ash (1.443%), acidity (0.051%) and gluten index (82.53%); white flour showed high values for wet (44.90%) and dry (15.96%) gluten, late sedimentation (35.60 mL) and falling number (836.4 s). As a result, while applying urea as a top fertilizer, it is recommended to choose the stem elongation stage for high gluten index, delayed sedimentation and protein, and the dough maturity stage for high dry matter. It would be appropriate to represent more genotypes and different nitrogen sources in further studies to be more inclusive.

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• MakaleAçık Erişim2023/r/gumushane/20248
  Some Quality and Microbiological Traits of Tokat Tarhana Obtained from Different Wheat Cultivars Under Various Drying Conditions

  Bahar, Bilge; Baltaci, Cemalettin; Gençer, Sevil

  This study was carried out to evaluate the variations in some quality traits of Tokat red pepper tarhana samples according to the cultivars and drying techniques. For this aim, five white grained bread wheat cultivars such as Altınöz, Candaş, Gökkan, Şahika, and Yakamoz were used as material. And, tarhana samples were dried under open air, airflow oven and vacuum. The study was conducted with three replications according to the split plot design in random plots. All quality traits showed statistically significant variations for the bread wheat cultivars (C), drying techniques (DT), and DT×C interactions. Thus, airflow oven showed the highest values among the drying techniques for the contents of ash (8.5892%), total titration acidity (27.433%) and salt (6.842%). On the other hand, open air drying technique presented the highest values for moisture (14.556%), pH (4.349) and the density of lactic acid bacteria (LAB) (1.4×104 CFU g-1 for M17 agar, 2.4×104 CFU g-1 for MRS agar. Also, Gökkan cv had the highest percents for all quality traits except LAB density. These findings showed that the most suitable bread wheat cultivar for Tokat red pepper tarhana was Gökkan cv, and the most favorable drying technique was open air drying. In addition, it is understood from the results that wheat cultivar and drying technique which used in tarhana production were essential factors. So, tarhana sector should choose the best wheat cultivar and drying technique to be used in tarhana production for consumer taste and healthy diet. From this study, it is understood that the open air drying is the most sustainable technique in terms of both production and consumption.

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• MakaleYalnız künye2020/r/gumushane/17955
  Investigation of the changes in bran mineral content according to the years and growth conditions in bread wheat genotypes

  Bahar, Bilge

  Bran is not only the raw material of animal feed or functional products; it has also become a natural additive used inthe other industrial fields. For this reason, in this study, it has been aimed to reveal to what extent the minerals (K, P, S,Mg, Ca, Zn, Fe, Mn, Cu, and Na) are affected by genotypes, growth seasons (years) and growth conditions and theirinteractions, rather than how much and what kind of minerals the wheat bran contains. For this purpose, in the study,in the growth seasons of 2013-2014 and 2014-2015, five bread wheat genotypes were carried out as three replicatedunder organic and conventional growth conditions according to the trial design of split plots in random blocks. At theend of the study, all minerals except Cu were affected by at least one of the variation sources; in other words, althoughit varies according to minerals, wheat bran minerals were significantly affected by wheat genotypes, growth yearsand growth conditions and their interactions. In addition, with this study, significant correlations were found betweensome minerals in organic and conventional conditions.

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