Farklı Buğday Çeşitlerinde Fiziko-mekanik, Renk ve FT-IR Özelliklerinin Kapsamlı Analizi.

In this research, physical and mechanical properties, as well as color changes and FT-IR analyzes of 13 different wheat varieties, which are intensively produced, were examined. For this purpose, Altay, Harmankaya, Çetinel, Yunus, Mufitbey, Soyer 02, Dumlupınar, Bezostaja, Sönmez, ES-26, Reis, Karaman2000, and Nacibey varieties were used. As a result of the research the Soyer-02 variety exhibited the largest seed width (3.42 mm) and thickness (2.96 mm), while the Müfitbey variety had the smallest width (2.72 mm) and thickness (2.36 mm). Dumlupınar showed the greatest seed length (7.82 mm), with Müfitbey having the shortest (6.07 mm). Surface area was greatest in Dumlupınar (53.35 mm²) and lowest in Müfitbey (36.03 mm²). Arithmetic and geometric mean diameters were largest in Dumlupınar (4.61 mm and 4.12 mm, respectively), with Müfitbey showing the smallest (3.72 mm and 3.54 mm). Sphericity ranged from 61.22% in Reis to 52.67% in Dumlupınar. The thousand-kernel weight varied significantly, with Reis recording the highest (46.36 g) and Altay the lowest (33.58 g). Fracture resistance was highest in Dumlupınar and Bezostaja (10.89 N to 11.3 N), with the lowest in Altay (5.89 N). Color analysis revealed L values ranging from 63.77 in Çetinel to 51.16 in Harmankaya, with all varieties showing positive 'a' values, indicating red tones, and 'b' values indicating yellow tones, with Soyer-02 having the highest (32.81) and Harmankaya the lowest (24.68). FT-IR analysis revealed broad O-H stretch vibrations (3270-3300 1/cm) in Müfitbey, Altay, Soyer, and Reis, suggesting high moisture or phenolic content. Amide I (1640-1650 1/cm) and Amide II (1540-1545 1/cm) bands in Bezostaja, Yunus, Dumlupınar, and Çetinel indicated high protein content. Aliphatic C-H stretch vibrations (2920-2925 1/cm and 2850-2854 1/cm) in ES-26 and Karaman 2000 suggested high lipid content, while carbohydrate-specific C-O and C-C stretch vibrations (1000-1240 1/cm) in Sönmez and Harmankaya suggested high starch content. [ABSTRACT FROM AUTHOR]