Thiamine and riboflavin contents of various flour types produced in different region of Turkey

In this study, thiamine and riboflavin values of 86 wheat flour samples (30 Type 550, 30 Type 650 and 26 Type 850) from 30 different factories in 19 different city of 7 different region of Turkey were examined. Significant differences in average thiamine and riboflavin values were observed among 86 flour samples in term of flour types. Variations among flour samples from different factories in thiamine and riboflavin values were not found at significant level statistically (P < 0.05). The highest thiamine and riboflavin values were found in the flour samples belong to the region of East Black Sea but not at statistically significant levels. The differences were significant for the flour type at statistically level. The vitamin contents increased together with flour extraction rate and ash content.

Tükiyenin farklý bölgelerinde üretilen deðiþik un tiplerinin tiamin ve riboflavin miktarlarý

Çalýþmada, Türkiye’nin 7 ayrý bölgesine ait 19 farklý ilde un üretimi yapan 30 fabrikadan saðlanan (30 adet Tip 550, 30 adet Tip 650 ve 26 adet Tip 850) un örnekleri vitaminlerde tiamin ve riboflavin miktarý açýsýndan incelenmiþtir. Un tipleri açýsýndan ortalama tiamin ve riboflavin deðerleri arasýnda önemli farklýlýklar olduðu, ancak farklý fabrikalara ait unlarýn tiamin ve riboflavin miktarý arasýndaki farklýlýklar istatistiksel olarak önemli bulunmamýþtýr (P<0.05). Bölgeler bazýnda her üç un tipi açýsýndan en yüksek tiamin ve riboflavin içeriðine sahip unun Doðu Karadeniz bölgesinde kurulu bulunan fabrikalara ait olduðu saptanmýþtýr. Un tipine baðlý olarak randýman ve kül miktarý artýþýna paralel olarak, tiamin ve riboflavin miktarý da yükselmiþtir.