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Title: Relaunching a Traditional Durum Wheat Product: New Cultivars and Introgression Lines Identified for Frike Making in Turkey
Authors: Özberk, Fethiye
Martínez-Moreno, Fernando
Kuzmanović, Ljiljana 
Ceoloni Carla 
Özberk, İrfan
Journal: FOODS 
Issue Date: 2023
Frike is an ancient and traditional food product prepared from early harvested whole wheat grain, particularly durum wheat (DW). Due to its many health beneficial effects, frike is considered a functional food. It is also a lucrative commodity, produced in various West Asian and North African countries and typically in Southeastern Turkey. However, no systematic assessment of the most-suitable genotypes for frike production in the region is available. This study aimed to carry out such an evaluation, based on frike yield, quality traits, marketing price, and profitability, on a set of 20 DW cultivars and DW-Thinopyrum ponticum introgression lines (ILs). The results based on a field trial performed in Gölbaşı (Adıyaman, Turkey) in the 2021-2022 season revealed the Turkish varieties Tüten-2002, Edessa, Artuklu, and Perre, together with the R5 IL to have the highest frike yields measured on 3 kg of roasted fresh spikes. The highest marketing prices were obtained by Turkish varieties Sariçanak-98, Burgos, Sümerli, and Artuklu, along with the R112 IL, excelling in quality traits. Considering all parameters, the Turkish cultivars Artuklu, Firat-93, and Sariçanak-98, besides the R112 IL, resulted in being the most-convenient genotypes for frike making, thus representing good candidates for maintaining cultural and genetic diversity in food production from a staple crop such as DW.
ISSN: 2304-8158
DOI: 10.3390/foods12163037
Rights: CC0 1.0 Universal
Appears in Collections:A1. Articolo in rivista

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